Irresistible Buffalo Chicken Stuffed Peppers – Dairy Free…
These buffalo chicken stuffed peppers are an absolute favorite in our home! They combine the bold flavors of spicy buffalo sauce with the wholesome goodness of fresh bell peppers. Not only are they a delicious dinner option, but they’re also perfect for game night or a cozy gathering with friends. You’ll love how easy it is to whip together this Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb recipe that everyone will crave time and again.
With their vibrant colors and mouthwatering filling, these stuffed peppers make a stunning presentation on any table. They are not just satisfying but also fit beautifully into various dietary preferences, making them a go-to recipe for many occasions!
Why You’ll Love This Recipe
– Wholesome ingredients: Packed with healthy, fresh ingredients that provide all the nourishment you need.
– Easy to prepare: With simple steps, you can have these ready in no time, making them perfect for busy weeknights.
– Flavor explosion: The combination of spicy buffalo sauce and creamy dairy-free ranch dressing creates an unforgettable taste experience.
– Versatile dish: Great as a main course or an impressive appetizer at gatherings.
– Diet-friendly: Whole30, paleo, gluten-free, dairy-free, and low carb/keto friendly!
Ingredients You’ll Need
Gathering the right ingredients is key to creating these flavorful buffalo chicken stuffed peppers. Here’s what you’ll need:
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 red hot, 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 for garnish
– Fresh herbs for garnish
Variations
What I truly love about this recipe is its flexibility. Feel free to mix things up based on your tastes or what you have on hand!
– Swap the protein: Use ground turkey or shredded rotisserie chicken if you’re looking for a different flavor profile.
– Change the heat level: Adjust the spiciness by using milder sauces or adding diced jalapeños to the filling.
– Add veggies: Mix in finely chopped spinach or mushrooms to the filling for added nutrition and texture.
– Experiment with toppings: Try topping with guacamole or dairy-free cheese for a unique twist.
How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Step 1: Preheat Your Oven
Preheat your oven to 400 degrees. This ensures that your stuffed peppers cook evenly and get that lovely tender texture we all enjoy.
Step 2: Prepare the Bell Peppers
Arrange your halved bell peppers in a lightly greased large skillet or baking dish, cut side up. This step sets the stage for filling those vibrant vessels with deliciousness.
Step 3: Create the Filling Mixture
In a large bowl, combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix everything until well combined. This is where all those flavors meld together—taste it and adjust seasoning as needed!
Step 4: Fill the Peppers
Generously fill each prepared pepper with your buffalo chicken mixture. Make sure to pack it in tightly so every bite is bursting with flavor.
Step 5: Bake Until Perfectly Tender
Cover your baking dish with foil and bake stuffed peppers for about 30 minutes. Then remove the foil and bake for another 20 minutes until the peppers are tender and the filling is bubbling and slightly browned. This two-phase baking creates that perfect balance of soft peppers while keeping everything inside warm and delicious.
Step 6: Serve and Enjoy!
Top your beautiful stuffed peppers with a drizzle of Whole30 ranch dressing, sprinkle some thinly sliced green onion on top along with fresh herbs if desired. Serve them warm and watch as everyone digs in eagerly!
These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are bound to become a staple in your household just like they have in mine! Enjoy every flavorful bite!
Pro Tips for Making Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Making stuffed peppers can be a breeze with a few handy tips! These little nuggets of deliciousness are sure to impress your family and friends. Here are some pro tips to ensure your Buffalo Chicken Stuffed Peppers turn out perfectly every time.
– Use fresh ingredients: Fresh bell peppers and quality shredded chicken will enhance the flavors of your dish. If you can, opt for organic produce and hormone-free chicken for the best taste.
– Adjust the heat: If you’re sensitive to spice, feel free to adjust the amount of hot sauce you add. Start with a smaller amount and taste before adding more to find your perfect level of heat.
– Experiment with fillings: Feel free to customize your stuffing! You can add in other veggies like diced celery or carrots for extra crunch and flavor, or even some cooked quinoa for added texture.
– Don’t overcook: Keep an eye on the baking time. You want the peppers to be tender but still hold their shape. Overbaking can lead to mushy peppers that may fall apart when served.
– Make it cheesy: If you’re not strictly dairy-free, a sprinkle of dairy-free cheese on top before baking can add a delightful gooeyness and extra flavor.
How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
These Buffalo Chicken Stuffed Peppers not only taste great but also look stunning on the plate! Presentation is key when serving this dish, so let’s explore some fun ways to serve them up.
Garnishes
– Fresh herbs: A sprinkle of chopped parsley or cilantro adds a burst of color and freshness.
– Sliced avocado: Add slices of creamy avocado on top for richness that complements the spicy filling.
– Extra ranch dressing: Drizzle a little more ranch dressing over the top right before serving for an enticing finish.
Side Dishes
– Mixed greens salad: A light salad with vinaigrette pairs beautifully with these stuffed peppers and balances out the meal.
– Cauliflower rice: For a low-carb option, serve with cauliflower rice seasoned with lime juice and cilantro.
– Roasted vegetables: Oven-roasted zucchini, asparagus, or broccoli make excellent companions for this dish.
– Sweet potato fries: The sweetness of fries contrasts nicely with the spicy filling for those who enjoy a bit of sweetness in their meals.
Make Ahead and Storage
Meal prep is such a lifesaver during busy weeks! You can easily make these stuffed peppers ahead of time, making dinner stress-free and convenient.
Storing Leftovers
– Store any leftover stuffed peppers in an airtight container in the refrigerator. They will keep well for up to 3 days.
– Make sure they are cooled completely before sealing them in containers to avoid excess moisture buildup.
Freezing
– To freeze, wrap each stuffed pepper tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container. They can last up to 3 months in the freezer.
– When you’re ready to eat, thaw them overnight in the refrigerator before reheating.
Reheating
– Reheat leftovers in the oven at 350 degrees Fahrenheit until heated through, about 15–20 minutes. Covering them with foil helps prevent drying out.
– You can also microwave individual peppers on high for about 2–3 minutes until warm.
FAQs
Here are some common questions about making Buffalo Chicken Stuffed Peppers that might help you as you prepare this delightful dish!
Can I use different types of chicken?
Yes! While shredded rotisserie chicken is convenient, you can use any cooked chicken—grilled or baked works great too. Just ensure it’s shredded or chopped into small pieces.
Is there a substitute for paleo mayonnaise?
If you don’t have paleo mayonnaise on hand, you can make your own by blending egg yolks with oil (like avocado oil) and adding lemon juice or vinegar until smooth.
Can I make these vegetarian?
Absolutely! Swap out the chicken for sautéed mushrooms or lentils mixed with buffalo sauce for a satisfying vegetarian version.
How spicy are these stuffed peppers?
The spice level depends on how much buffalo sauce you choose to add. Adjust it according to your preference—feel free to start mild and increase as needed!
Final Thoughts
I hope you’re feeling inspired to whip up these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb! They’re not only tasty but also versatile enough for any occasion. Whether it’s a cozy family dinner or meal prepping for the week ahead, these stuffed peppers will surely become a favorite. Enjoy creating this delicious dish and savor every bite!
Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb
Ingredients
Method
- Preheat your oven to 400 degrees.
- Arrange your halved bell peppers in a lightly greased large skillet or baking dish, cut side up.
- In a large bowl, combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix everything until well combined.
- Generously fill each prepared pepper with your buffalo chicken mixture, packing it in tightly.
- Cover your baking dish with foil and bake stuffed peppers for about 30 minutes. Then remove the foil and bake for another 20 minutes until the peppers are tender and the filling is bubbling and slightly browned.
- Top your stuffed peppers with a drizzle of Whole30 ranch dressing, sprinkle some thinly sliced green onion on top along with fresh herbs if desired. Serve them warm.
