Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe
These Buffalo Chicken Stuffed Peppers are a flavorful, dairy-free, low-carb meal perfect for a healthy yet indulgent dinner. Made with shredded rotisserie chicken mixed with paleo mayonnaise and spicy buffalo sauce, then baked inside tender bell pepper halves, this recipe is Both Whole30-compatible and keto-friendly. Topped with fresh herbs and ranch dressing, these stuffed peppers offer a delicious twist on classic buffalo chicken, all while being gluten-free and paleo-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves (serves 3-4 people) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the bell peppers in half lengthwise and remove the seeds. Arrange them cut side up in a lightly greased large skillet or baking dish.
- Make Buffalo Chicken Filling: In a large bowl, combine the shredded cooked chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix thoroughly until all ingredients are well incorporated. Taste the mixture and adjust seasoning by adding more hot sauce or salt if desired.
- Stuff Peppers: Fill each pepper half with the buffalo chicken mixture, packing it in firmly to ensure each is evenly filled.
- Bake Covered: Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 30 minutes.
- Uncover and Continue Baking: Remove the foil and bake for an additional 20 minutes, allowing the peppers to become tender and the filling to bubble and slightly brown on top.
- Garnish and Serve: Drizzle the stuffed peppers with Whole30 ranch dressing and sprinkle with extra sliced green onions and fresh herbs before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can also cook and shred your own chicken breast or thighs.
- Nutritional yeast is optional but adds a cheesy flavor without dairy, keeping it paleo and dairy-free.
- Adjust the amount of hot sauce depending on your spice tolerance.
- These stuffed peppers can be prepared ahead of time and baked just before serving.
- For a Whole30-compliant version, ensure your mayo and buffalo sauce are compliant.
Keywords: Buffalo chicken stuffed peppers, dairy free, low carb, paleo, Whole30, keto, healthy dinner, stuffed bell peppers
