Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Enjoy wholesome Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb that are simple to prepare and bursting with flavor. Try this recipe today!
- 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 (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup 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 (thinly sliced for garnish)
- Whole30 ranch dressing (for garnish)
- Fresh herbs (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers and remove seeds. Place them cut-side up in a lightly greased baking dish.
- In a bowl, mix shredded chicken with paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions until well combined.
- Generously stuff each pepper half with the chicken mixture.
- Cover the dish with foil and bake for about 30 minutes. Remove the foil and bake for another 20 minutes until peppers are tender and filling is bubbly.
- Serve warm, drizzled with Whole30 ranch dressing and garnished with fresh herbs.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg