Description

Buffalo Chicken Stuffed Peppers are a deliciously spicy and satisfying meal that brings a fun twist to your dinner table. These dairy-free and low-carb peppers are filled with tender shredded chicken mixed with zesty buffalo sauce, creating a flavor explosion that is both healthy and fulfilling. Ideal for busy weeknights or meal prepping, this dish allows for customization according to your taste preferences. Whether served as a main course for the family or as an enticing party appetizer, these stuffed peppers will impress everyone with their bold flavors and vibrant presentation.

Ingredients

Scale

3 large bell peppers (any color)
4 cups cooked shredded chicken
1 cup mayonnaise
1/2 cup buffalo sauce (such as Frank’s Red Hot Sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch of green onions, white and light green parts thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
Halve and seed the bell peppers, arranging them cut-side up in a greased baking dish.
In a mixing bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix well.
Spoon the chicken mixture generously into each pepper half.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until the peppers are tender and filling is bubbly.
Serve hot topped with dairy-free ranch dressing and fresh herbs.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper (approximately 200g)
Calories: 330
Sugar: 2g
Sodium: 680mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg