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–+ servings

Easy Pulled BBQ Chicken Stuffed Peppers

Easy Buffalo Pulled Chicken Stuffed Peppers: Spicy, creamy, & wholesome. Low-carb, Whole30 dinner bursting with bold flavor!
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Servings: 1
Course: Chicken Dishes, Main Course
Cuisine: American, Gluten-Free, Low-Carb, Paleo, Whole30
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bell peppers large, halved and seeds removed
  • 2 1/2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce such as Frank’s RedHot
  • 1/4 cup mayonnaise Whole30 or paleo-compliant if needed
  • 2 tablespoons nutritional yeast optional, for cheesy flavor
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt adjust to taste
  • 2 tablespoons green onion chopped, plus more for garnish
  • 1 tablespoon fresh parsley chopped, for garnish
  • ranch or blue cheese dressing Optional, for drizzling, dairy-free if preferred

Method
 

  1. Preheat your oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and ribs, and lay them cut-side up in a baking dish.
  2. In a large bowl, combine shredded chicken, buffalo sauce, mayonnaise, garlic powder, onion powder, salt, and nutritional yeast (if using). Stir until well coated and creamy, then fold in chopped green onions.
  3. Spoon the buffalo chicken mixture into each bell pepper half, pressing gently to fill evenly. Pile high if needed.
  4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until peppers are tender and the filling is heated through.
  5.  
  6. Remove from the oven and cool slightly. Garnish with fresh parsley and a drizzle of ranch or blue cheese dressing, if desired. Serve warm.

Nutrition

Calories: 320kcal

Notes

Pepper Color: I always grab a mix of red, yellow, and orange bell peppers when I make this, they just make the dish so much more vibrant and appealing on the plate.
Green works

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