Description
Indulge in the irresistible flavors of Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. These vibrant bell peppers are filled with a spicy and savory buffalo chicken mixture, making for a wholesome meal that satisfies your cravings without the guilt. Perfect for busy weeknights or casual gatherings, this recipe is not only easy to prepare but also caters to various dietary needs, including Whole30, paleo, gluten-free, and low-carb diets. Topped with creamy ranch dressing and fresh herbs, these stuffed peppers are bound to impress your family and friends while keeping mealtime healthy and delicious.
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce (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, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Halve and deseed the bell peppers; arrange them cut side up in a baking dish.
- In a bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions until well combined.
- Fill each pepper with the buffalo chicken mixture tightly.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes until peppers are tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (190g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg