Name: Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 large bell peppers – any color, cut in half lengthwise and seeds removed; 4 cups cooked shredded chicken (rotisserie chicken recommended); 1 cup paleo mayonnaise (homemade or store bought avocado mayo); 1/2 cup hot sauce or buffalo sauce (e.g. Frank’s RedHot or Whole30 compatible 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 green onions, white and light green parts thinly sliced (plus more for garnish); Whole30 ranch dressing for garnish; Fresh herbs for garnish

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Introduction

Buffalo Chicken Stuffed Peppers offer a flavorful, dairy-free, and low-carb twist on classic buffalo chicken. These vibrant bell peppers are filled with a spicy, creamy chicken mixture and baked to tender perfection. They make a satisfying meal that’s both easy to prepare and packed with bold flavors.

A white round pan holds six stuffed bell pepper halves arranged neatly, with the peppers being both red and green. Each pepper half is filled with a textured orange mixture, slightly browned on top, and drizzled with white creamy sauce scattered evenly over the filling. Bright green sliced scallions are spread on top, adding fresh color. The pan sits on a white marbled surface with a few scallion slices scattered around, and a part of a striped cloth is visible in the lower-left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large bell peppers – any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – a rotisserie chicken works perfectly
1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
1/2 cup hot sauce or buffalo sauce (such as Frank’s RedHot or a Whole30 compatible sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch green onions, white and light green parts thinly sliced, plus more for garnish
Whole30 ranch dressing for garnish
Fresh herbs for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Arrange the halved and de-seeded bell peppers cut side up in a lightly greased large skillet or baking dish.
Step 2: In a large bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix well until everything is thoroughly incorporated. Taste and adjust seasoning with more hot sauce or salt if needed.
Step 3: Spoon the buffalo chicken mixture into each prepared pepper half, packing it in firmly.
Step 4: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 20 minutes, or until the peppers are tender and the stuffing is bubbly and slightly browned on top.
Step 5: Once baked, drizzle with Whole30 ranch dressing, sprinkle additional thinly sliced green onions, and garnish with fresh herbs if desired. Serve warm and enjoy!

Tips & Variations

Use leftover rotisserie chicken for convenience and great flavor.
Substitute paleo mayonnaise with coconut yogurt if you prefer a tangier, dairy-free base.
Add extra heat by mixing in diced jalapeños or a spicier hot sauce.
Include shredded dairy-free cheese if you want a melty topping.
For a milder option, reduce the hot sauce or serve with additional ranch dressing on the side.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several stuffed bell peppers cut in halves, with three green and four red peppers visible. Each pepper is filled with a creamy orange mixture that looks like shredded chicken or cheese mixed with sauce. The filling is topped with a drizzle of white ranch dressing sprinkled with small green scallion rings and chopped parsley for garnish. The peppers rest close together on a white marbled textured surface, with a few oil drips and browned spots around them. The red peppers have smooth, shiny skin, while the green peppers are vibrant and slightly wrinkled. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bell peppers for this recipe?

It’s best to use fresh bell peppers, as frozen ones tend to release excess moisture and become mushy when baked.

Is this recipe suitable for a Whole30 diet?

Yes, by using Whole30-compliant mayonnaise and buffalo sauce, this recipe fits within the Whole30 guidelines.