Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re searching for a flavorful and healthy dinner option, look no further than these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. These vibrant bell peppers are filled with a spicy chicken mixture that’s not only satisfying but also perfect for busy weeknights or family gatherings. Quick to prepare and packed with protein, this dish is gluten-free, paleo, and Whole30 compliant, making it an excellent choice for those seeking nutritious meals without sacrificing flavor. Each bite of these stuffed peppers delivers a delightful combination of spice and comfort, ensuring they’ll become a staple in your meal rotation!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 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
- 1 bunch green onions (for mixing and garnishing)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers lengthwise, removing the seeds, and place them cut-side up in a greased baking dish.
- In a bowl, mix shredded chicken with paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, pepper, and sliced green onions until well combined.
- Fill each pepper half generously with the chicken mixture.
- Cover with foil and bake for 30 minutes; uncover and bake for an additional 20 minutes until the peppers are tender and the filling is bubbly.
- Serve warm topped with ranch dressing and extra green onions.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 300
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg