Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re in search of a simple yet delicious dinner that pleases the entire family, these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are perfect! Tender bell peppers are filled with savory shredded chicken mixed with zesty buffalo sauce and creamy paleo mayo, creating a delightful dish that’s as visually appealing as it is flavorful. Perfect for busy weeknights or family gatherings, this recipe is quick to prepare, easy to customize, and absolutely scrumptious.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or 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 of green onions, thinly sliced
Instructions
- Preheat oven to 400°F (200°C).
- Cut and de-seed the bell peppers, arranging them cut-side up in a baking dish.
- In a bowl, combine shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions. Mix well.
- Generously stuff each pepper with the buffalo chicken mixture.
- Cover with foil and bake for 30 minutes; then uncover and bake for an additional 20 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg