Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are the perfect blend of spicy and savory flavors, all packed into colorful bell peppers. This easy-to-make dish is ideal for busy weeknights or casual gatherings, ensuring everyone at the table is satisfied. With tender chicken combined with zesty buffalo sauce and creamy mayonnaise, these stuffed peppers deliver a delicious punch without any dairy or carbs. They’re also versatile, allowing you to customize ingredients based on your preferences.
- 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 (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot 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)
- Green onions for garnish
Instructions
- Preheat your oven to 400°F.
- Halve and deseed the bell peppers, arranging them cut-side up in a baking dish.
- In a bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions until well combined.
- Fill each pepper tightly with the chicken mixture.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes until tender.
- Drizzle with ranch dressing and garnish with green onions before serving.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 340
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg