Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are the perfect combination of flavor and health for your weeknight meals! These vibrant bell peppers are filled with tender shredded chicken mixed with zesty buffalo sauce, creating a delightful explosion of taste in every bite. Topped with creamy dairy-free ranch dressing and fresh herbs, these stuffed peppers cater to a variety of dietary preferences, including Whole30, paleo, gluten-free, and keto. Whether you’re hosting a casual gathering or preparing a cozy family dinner, this dish is sure to impress!
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bunch of green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, pepper, and green onions. Mix well.
- Fill each pepper half with the chicken mixture, packing it tightly.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until peppers are tender and filling is bubbly.
- Serve topped with ranch dressing and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg