Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re craving a quick, satisfying meal that packs a punch of flavor, look no further than these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. These vibrant bell peppers are filled with a spicy buffalo chicken mixture that melds beautifully with their natural sweetness. Perfect for busy weeknights or casual gatherings, this dish is not only delicious but also fits into various dietary lifestyles like Whole30 and paleo. With just 15 minutes of prep time and customizable options, you can easily make this healthy meal your own.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- ½ cup hot sauce or buffalo sauce
- 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 for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and remove seeds.
- In a bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (optional), and sliced green onions.
- Fill each pepper half with the buffalo chicken mixture.
- Place in a greased baking dish and cover with foil; bake for 30 minutes.
- Remove foil and bake an additional 20 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper (about 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg