Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a delicious and satisfying dish that brings bold flavors to your dinner table. These stuffed peppers are filled with tender shredded chicken, spicy buffalo sauce, and creamy dairy-free ranch dressing, making them a perfect low-carb meal option. Ideal for busy weeknights or gatherings, they cater to various dietary needs including Whole30, paleo, gluten-free, and keto. With their vibrant colors and hearty filling, these peppers not only taste great but also look impressive on any plate. Enjoy this flavorful recipe that’s sure to become a family favorite!
Ingredients
Scale
- 3 large bell peppers (any color)
- 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 (sliced)
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the bell peppers lengthwise and remove seeds. Place them cut side up in a greased baking dish.
- In a bowl, mix shredded chicken with mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, and green onions until well combined.
- Stuff each pepper with the buffalo chicken mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until the peppers are tender and filling is bubbly.
- Garnish with ranch dressing and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 360
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg