Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are the ultimate weeknight meal that combines bold flavors with health-conscious ingredients. These vibrant bell peppers are filled to the brim with tender shredded chicken tossed in zesty buffalo sauce, creating a mouthwatering dish that satisfies cravings without compromising dietary needs. Topped with creamy dairy-free ranch dressing, these stuffed peppers cater to Whole30, paleo, gluten-free, and keto diets, making them perfect for family dinners or gatherings. With minimal prep time and customizable filling options, you can easily whip up this hearty meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions for garnish
Instructions
- Preheat oven to 400°F.
- Halve and de-seed bell peppers, placing them cut-side up in a baking dish.
- In a bowl, mix shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, and green onions until well combined.
- Stuff each pepper with the mixture tightly.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until golden.
- Serve topped with ranch dressing and fresh herbs.
Nutrition
- Serving Size: 1 stuffed pepper (about 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg