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–+ servings

Buffalo Chicken Stuffed Peppers (Dairy-Free & Low Carb)

These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love, made with shredded chicken and spicy buffalo sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Chicken, Dinner, Low Carb
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large bell peppers any color, halved lengthwise and seeded
  • 4 cups cooked shredded chicken about 1 rotisserie chicken
  • 1 cup mayonnaise
  • 1/2 cup Frank's RedHot Sauce or 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 green onions white and light green parts thinly sliced, plus more for serving
  • to taste dairy-free ranch dressing for serving
  • to taste fresh herbs parsley, chives, or dill, for serving

Method
 

  1. Preheat your oven to 350°F. Arrange the halved and seeded bell peppers cut side up in a lightly greased large skillet or baking dish.
  2. In a large bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix until everything is well combined. Taste and adjust with more hot sauce or salt if needed.
  3. Spoon the chicken mixture evenly into each pepper half, packing it in gently.
  4. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20 minutes, or until the peppers are tender and the filling is bubbling and lightly browned.
  5. Drizzle with dairy-free ranch dressing, sprinkle with additional sliced green onions and fresh herbs, then serve warm.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 32gFat: 28gSaturated Fat: 5gCholesterol: 85mgSodium: 1080mgFiber: 2gSugar: 4g

Notes

For a milder version, reduce the hot sauce to 1/4 cup or use a mild buffalo sauce. Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. To make ahead, assemble the peppers, cover, and refrigerate for up to 24 hours before baking. Avoid overcooking the peppers to keep them from becoming too soft. Serve with extra ranch dressing and fresh herbs for garnish.

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