Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

If you’re looking for a quick, satisfying dinner that will please everyone at the table, you’ve come to the right place! These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a family favorite in my home. They are packed with flavor and have just the right amount of heat, making them perfect for both busy weeknights and cozy family gatherings. Plus, they’re healthy, wholesome, and fit a variety of dietary needs—what’s not to love?

I always find myself reaching for this recipe when I want something delicious without spending hours in the kitchen. The combination of tender bell peppers filled with spicy buffalo chicken is simply irresistible. Trust me; your taste buds are in for a treat!

Why You’ll Love This Recipe

• Quick to prepare: With just 15 minutes of prep time, you’ll have these beauties in the oven before you know it!
• Family-friendly: Even picky eaters will enjoy these flavorful stuffed peppers. They’re fun to eat and full of tasty goodness!
• Make-ahead friendly: You can prep the filling in advance and stuff the peppers later for an easy weeknight dinner.
• Customizable: Adjust the heat level or swap out ingredients easily to suit your family’s preferences.
• Nutrient-packed: These peppers are low in carbs and high in protein, making them a great option for healthy eating.

Ingredients You’ll Need

For these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb, you’ll need some simple, wholesome ingredients that come together beautifully. Here’s what you’ll be gathering:

For the Peppers

• 3 large bell peppers – any color, cut in half lengthwise and seeds removed

For the Filling

• 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
• 1 cup paleo mayonnaise – either homemade or store-bought avocado mayo
• 1/2 cup hot sauce or buffalo sauce – I love Frank’s RedHot, but a Whole30 compatible buffalo sauce also works
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish

For Garnish

• Whole30 ranch dressing
• Fresh herbs

Variations

This recipe is wonderfully flexible! You can easily mix things up based on your taste preference or what you have on hand. Here are some fun variation ideas:

• Swap the protein: Use shredded turkey or even cooked ground chicken if that’s what you have available.
• Change up the veggies: Try using zucchini boats instead of bell peppers for a different twist.
• Adjust the heat level: Add more hot sauce if you like it spicier, or use mild salsa for a gentler flavor.
• Make it cheesy: If you’re not strictly dairy-free, sprinkle some dairy-free cheese on top before baking for extra creaminess.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Preheat the Oven

Start by preheating your oven to 400 degrees Fahrenheit. This step is crucial as it ensures that your stuffed peppers cook evenly and become beautifully tender by the time they’re ready to serve.

Step 2: Prepare the Peppers

Next, arrange your cut and de-seeded bell peppers in a lightly greased large skillet or baking dish with their cut sides facing up. This presentation not only looks great but also allows those delicious flavors to soak into each pepper while baking.

Step 3: Mix the Filling

In a large bowl, combine your pre-cooked shredded chicken with mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix everything thoroughly until well combined. Tasting here is key—feel free to adjust with more hot sauce or salt according to your preference!

Step 4: Stuff Those Peppers!

Spoon your buffalo chicken mixture into each prepared pepper half. Be sure to pack it in nicely so that each bite is loaded with flavor!

Step 5: Bake Away!

Cover your baking dish with foil and bake stuffed peppers for 30 minutes. After that time has passed, remove the foil and let them bake another 20 minutes until they are tender and slightly browned on top. The bubbling filling is such an inviting sight!

Step 6: Garnish and Serve

Finally, top each pepper with a drizzle of ranch dressing, sprinkle over some thinly sliced green onion and fresh herbs if desired. Serve them warm and enjoy every delicious bite!

With these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb on your table tonight, dinner is sure to be a hit!

Pro Tips for Making Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Cooking can be a breeze with just a few handy tips, and I’m excited to share my favorites for this delicious dish!

• Use fresh ingredients – Fresh bell peppers and herbs not only enhance the flavor but also make your dish visually appealing. Freshness ensures that each bite is packed with flavor and nutrients.

• Adjust spice levels – If you’re sensitive to heat, start with less hot sauce and gradually add more to suit your taste. This way, you can enjoy the flavors without being overwhelmed by spiciness.

• Pack the filling tightly – When stuffing the peppers, make sure to pack the chicken mixture firmly. This helps the stuffing hold together during baking and ensures every bite is flavorful.

• Experiment with different peppers – While bell peppers are classic, you can also use other varieties like poblano or Anaheim for a different flavor profile or added heat. Each type brings its unique twist to the meal!

• Make it ahead – You can prepare the filling in advance and store it in the refrigerator for up to 2 days. Just stuff the peppers right before baking for a quick weeknight dinner!

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Presentation matters! These stuffed peppers are not only tasty but also colorful, making them perfect for impressing family or guests at mealtime.

Garnishes

• Fresh cilantro or parsley – A sprinkle of these herbs adds a bright touch that complements the buffalo flavor beautifully.
• Sliced jalapeños – For those who crave extra heat, fresh jalapeños provide a spicy kick that pairs perfectly with the buffalo chicken.

Side Dishes

• Crispy green salad – A refreshing mix of greens tossed with olive oil dressing will balance out the hearty stuffed peppers and add crunch.
• Roasted cauliflower – Seasoned roasted cauliflower florets are low-carb and make an excellent side, adding texture and flavor without overpowering the main dish.
• Zucchini noodles (zoodles) – Lightly sautéed zoodles make a great bed for your stuffed peppers while keeping everything low-carb.
• Steamed broccoli or asparagus – These veggies add vibrant color to your plate while providing essential nutrients!

Feel free to mix and match these ideas to create a meal that’s as wholesome as it is delicious! Enjoy your culinary adventure with these Buffalo Chicken Stuffed Peppers!

Make Ahead and Storage

These Buffalo Chicken Stuffed Peppers are not only delicious but also fantastic for meal prep! You can whip up a batch on the weekend and enjoy them throughout the week. Here’s how to store, freeze, and reheat your stuffed peppers:

Storing Leftovers

• Allow the stuffed peppers to cool completely before storing.
• Place them in an airtight container in the fridge.
• Enjoy leftovers within 3-4 days for the best flavor and freshness.

Freezing

• If you want to freeze them, wrap each stuffed pepper tightly in plastic wrap or foil.
• Store wrapped peppers in a freezer-safe bag or container.
• They can be frozen for up to 3 months. Just label with the date!

Reheating

• To reheat from frozen, remove wrapping and place in an oven-safe dish at 350°F (175°C) for about 25-30 minutes, or until heated through.
• For refrigerated peppers, microwave on high for about 2-3 minutes until warmed thoroughly or bake at 350°F (175°C) for around 15 minutes.

FAQs

Here are some frequently asked questions about these tasty Buffalo Chicken Stuffed Peppers!

Can I make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb with ground chicken instead of shredded?

Absolutely! Ground chicken is a great substitute. Just cook it thoroughly before mixing it with the other ingredients.

What can I use instead of ranch dressing for my Buffalo Chicken Stuffed Peppers?

If you’re looking for alternatives to ranch dressing, you can try tahini sauce, guacamole, or even a dollop of dairy-free sour cream for a different flavor twist.

How long do Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb last in the fridge?

These stuffed peppers will last in your refrigerator for about 3-4 days when stored properly in an airtight container.

Can I add vegetables to my Buffalo Chicken Stuffed Peppers?

Definitely! You can mix in diced celery, carrots, or even spinach into the chicken mixture for added nutrition and flavor.

Final Thoughts

I hope you enjoy making these Buffalo Chicken Stuffed Peppers as much as I do! They’re not only a hit at dinner but also perfect for meal prep. The combination of spicy buffalo flavor with fresh herbs is simply irresistible. Don’t hesitate to experiment with various fillings or toppings to make this recipe your own. Happy cooking, and may every bite bring you joy!