Description
Buffalo Chicken Stuffed Peppers are a flavorful, healthy, and satisfying meal option that everyone will love! These vibrant bell peppers are stuffed with a zesty filling made from shredded chicken, spicy buffalo sauce, and creamy dairy-free mayonnaise. Topped with a drizzle of homemade ranch dressing, they make for a perfect weeknight dinner or an impressive dish for gatherings. Not only are they low in carbs and dairy-free, but they’re also versatile enough to cater to various dietary preferences, including Whole30 and paleo. With quick preparation and minimal cleanup, these stuffed peppers are sure to become a family favorite.
Ingredients
Scale
- 3 large bell peppers (any color)
- 4 cups cooked shredded chicken
- 1 cup mayonnaise (dairy-free)
- 1/2 cup Frank’s Red Hot Sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt
- Black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds. Arrange them cut side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and green onions; mix well.
- Generously fill each pepper half with the chicken mixture.
- Cover the dish with foil and bake for 30 minutes; then remove foil and bake for an additional 20 minutes until peppers are tender and filling is bubbly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 90mg