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–+ servings

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb

Delicious stuffed peppers filled with spicy buffalo chicken and creamy dairy-free ranch dressing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 3 large bell peppers any color, cut in half lengthwise and seeds removed
  • 4 cups cooked shredded chicken a rotisserie chicken will be about the perfect amount
  • 1 cup paleo mayonnaise either homemade or store bought avocado mayo
  • 1/2 cup hot sauce or buffalo sauce Frank’s red hot or Whole30 compatible 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 green onions white and light green parts thinly sliced, plus more for garnish
  • to taste Whole30 ranch dressing for garnish
  • to taste fresh herbs for garnish

Method
 

  1. Preheat your oven to 400 degrees.
  2. Arrange your halved bell peppers in a lightly greased large skillet or baking dish, cut side up.
  3. 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.
  4. Generously fill each prepared pepper with your buffalo chicken mixture, packing it in tightly.
  5. 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.
  6. 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.

Nutrition

Serving: 1gCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 2g

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