Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Indulge in these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb, a delightful dish that perfectly marries spice and nutrition. Each vibrant bell pepper is generously filled with a zesty buffalo chicken mixture, complemented by creamy dairy-free ranch dressing. Ideal for busy weeknights or meal prep, this recipe caters to diverse dietary preferences, including Whole30, paleo, and keto. With a quick cooking time and customizable spice levels, you’ll enjoy a wholesome meal that’s both satisfying and delicious.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce (e.g., Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and black pepper to taste
- Green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Halve and seed the bell peppers; place them cut-side up in a baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and green onions; mix well.
- Fill each pepper with the buffalo chicken mixture.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until peppers are tender.
- Serve topped with dairy-free ranch dressing and extra green onions.
Nutrition
- Serving Size: 1 stuffed pepper (approx. 250g)
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg