Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a flavorful and satisfying dinner option that will delight your taste buds while accommodating dietary preferences. These vibrant bell peppers are filled with a zesty buffalo chicken mixture and topped with a drizzle of creamy dairy-free ranch dressing, making them a hit for any occasion. Perfect for busy weeknights or family gatherings, this dish is not only easy to prepare but also low in carbs and free from dairy, ensuring everyone can enjoy them. With each bite bursting with spice and savory goodness, these stuffed peppers are bound to become a favorite at your dinner table.
- 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
- 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)
- 1 bunch of green onions, sliced
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F.
- Prepare the bell peppers by cutting them in half lengthwise and removing the seeds. Arrange them cut-side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, and sliced green onions. Mix until well combined.
- Fill each pepper half generously with the chicken filling.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes until the peppers are tender.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg