Description
These Buffalo Chicken Stuffed Peppers are spicy, creamy, and satisfying while being dairy-free, low-carb, and perfect for Whole30, Paleo, and gluten-free diets. Made with shredded chicken, hot sauce, paleo mayo, and fresh herbs, this simple recipe delivers bold flavors and incredible texture in every bite.
Ingredients
Scale
- 3 large bell peppers, cut in half, seeds removed
- 4 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup paleo mayonnaise (store-bought avocado mayo or homemade)
- 1/2 cup hot sauce or buffalo sauce (Frank’s Red Hot recommended)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional, for added flavor)
- 1 bunch of green onions, sliced (plus more for garnish)
- Dairy-free ranch dressing, for serving
- Fresh herbs, for garnish
Instructions
- Prepare the Peppers: Preheat oven to 400°F (200°C). Arrange bell pepper halves cut side up in a greased baking dish.
- Make the Filling: In a large bowl, mix shredded chicken, mayo, hot sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and green onions. Taste and adjust seasoning as needed.
- Stuff the Peppers: Divide the chicken mixture evenly among the pepper halves, pressing it in firmly.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 20 minutes, until peppers are tender and filling is hot.
- Serve: Drizzle with dairy-free ranch dressing and sprinkle with fresh herbs and extra green onions.
Notes
- Adjust hot sauce quantity for your desired spice level.
- Use homemade mayo for a Whole30-friendly version.
- Nutritional yeast is optional but adds a cheesy, umami flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American