Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a flavor-packed meal that combines the spiciness of buffalo sauce with tender bell peppers, making them perfect for any dinner occasion. This recipe is not only easy to prepare but also wholesome, featuring shredded chicken mixed with zesty hot sauce and creamy dairy-free ranch dressing. Ideal for weeknight dinners or meal prep, these stuffed peppers provide a satisfying low-carb option that everyone will love. Enjoy a vibrant and nutritious dish that aligns with your healthy eating goals!
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, sliced
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and remove seeds. Place them cut side up in a greased baking dish.
- In a bowl, mix cooked shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions until well combined.
- Fill each pepper with the chicken mixture, packing it tightly.
- Cover with foil and bake for 30 minutes; then uncover and bake for an additional 20 minutes until the peppers are tender.
- Serve topped with dairy-free ranch dressing, green onions, and fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg