Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb deliver all the bold, tangy flavors you love in a classic Buffalo wing, but tucked inside vibrant bell peppers for a satisfying, nutritious main course. With tender shredded chicken, creamy dairy-free mayo, and spicy sauce, this dish brings a crave-worthy punch while ditching the carbs. Whether you’re meal prepping, hosting a casual dinner, or simply in the mood for something easy and filling, these peppers are about to become your new go-to favorite.

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb has a purpose: creating flavor, texture, and color without unnecessary extras. Here are the essentials and why they make all the difference in every bite.

Bell peppers: The perfect edible vessel, their natural sweetness balances the spicy filling beautifully.
Cooked shredded chicken: Using rotisserie chicken saves time and ensures juicy, flavorful meat.
Paleo mayonnaise: A creamy, dairy-free base that binds the filling and keeps it moist.
Hot sauce or buffalo sauce: Brings the iconic Buffalo tang and heat. Frank’s Red Hot or Whole30 compatible options are great.
Garlic powder: Adds depth and savoriness without any chopping required.
Onion powder: Provides subtle aromatic notes that round out the filling.
Kosher salt: Essential for boosting all the flavors in the mix.
Black pepper: Just a pinch for subtle warmth and complexity.
Nutritional yeast (optional): Offers a boost of umami and a hint of cheesy flavor while keeping it dairy free.
Green onions: Bring freshness, color, and a slight bite both inside and on top.
Whole30 ranch dressing: The creamy drizzle over the finished peppers makes every bite irresistible.
Fresh herbs (for garnish): A sprinkle of herbs finishes things off with fragrant freshness and eye-catching color.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Heat That Oven

Start by preheating your oven to 400 degrees. You want it hot enough to soften the peppers and bring all the flavors together, so get it going before you do anything else.

Step 2: Prep the Peppers

Grab your bell peppers, slice them in half lengthwise, and remove the seeds. Nestle them cut side up into a lightly greased large skillet or baking dish. This sets the stage for the stuffing, and arranging them snugly keeps the filling in place as they bake.

Step 3: Mix the Buffalo Chicken Filling

In a big mixing bowl, combine your shredded chicken, paleo mayo, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast, and sliced green onions. Stir everything until you have a thick, creamy, vibrant orange mixture. Taste and adjust the hot sauce or salt to dial in your perfect level of heat and seasoning.

Step 4: Stuff the Peppers

Now it’s time to fill those peppers with your buffalo chicken mixture. Don’t be shy—pack it in well, so each bite is loaded with flavor and texture. You want every pepper to be overflowing (a little mess is part of the fun!).

Step 5: Bake Covered, Then Uncovered

Cover the dish with foil and bake for 30 minutes. This initial bake steams the peppers and melds the filling. Then, remove the foil and bake another 20 minutes. The stuffing will start bubbling and develop golden spots, while the peppers turn perfectly tender.

Step 6: Garnish & Serve

Finish your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb by drizzling with Whole30 ranch, scatter on extra sliced green onions, and sprinkle with fresh herbs. This last step adds brightness and makes the dish look as mouthwatering as it tastes!

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Garnishes

Top your peppers with a generous drizzle of creamy dairy-free ranch, extra green onions for crunch and color, and your favorite chopped herbs like parsley or cilantro. These finishing touches amp up the freshness and make each serving look irresistibly vibrant.

Side Dishes

Pair the Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb with crisp coleslaw, celery sticks, or a simple mixed green salad. These cool, crunchy sides balance out the bold heat and add extra veggies to your plate without complicating the meal.

Creative Ways to Present

For a fun twist, slice leftovers into wedges and serve as party appetizers. Or, arrange the peppers on a platter, alternating colors for a rainbow effect—perfect for guests or a family-style buffet. These peppers are as show-stopping as they are delicious!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, simply transfer your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb to an airtight container and refrigerate them. They’ll stay fresh and tasty for up to 4 days, making them a fantastic meal-prep option.

Freezing

Want to make these ahead for future busy weeks? You absolutely can! Let the peppers cool completely, then arrange them in a single layer in a freezer-safe dish or bag. They’ll keep nicely in the freezer for up to 3 months.

Reheating

To reheat, place thawed or refrigerated peppers in a baking dish and cover loosely with foil. Warm in a 350-degree oven until hot all the way through. For quick lunches, a minute or two in the microwave also works, but the oven brings back the best texture.

FAQs

What’s the best way to shred chicken for this recipe?

If you’re using rotisserie chicken, just pull it apart by hand or with two forks for perfectly juicy shreds. For homemade, cook boneless chicken breasts or thighs and shred while still warm. Either way, the chicken should be moist for the best Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb texture.

Can I use a different sauce if I’m not into spicy food?

Absolutely! Swap in a mild hot sauce, or mix buffalo sauce with extra mayo for a gentler heat. You can even use a barbecue sauce if you want a sweet and tangy twist.

Is there a way to make this recipe even lower in carbs?

Yes! To further reduce carbs, use smaller peppers or even stuff miniature sweet peppers for bite-size, lower-calorie portions while still enjoying all the flavor.

What’s a good substitute for nutritional yeast?

If you’re not a fan or don’t have nutritional yeast on hand, just skip it. The dish will still taste fantastic, but if you want a little more umami, try adding a teaspoon of coconut aminos instead.

Can I prepare Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb ahead of time?

Definitely. Assemble the peppers and keep them covered in the fridge up to 24 hours ahead. When ready, bring to room temp and bake as directed. This makes dinner a breeze on busy evenings!

Final Thoughts

If you’re craving something packed with flavor yet easy to make, these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb absolutely fit the bill. Give them a try the next time you need a simple, high-protein, veggie-packed dinner—you’ll be hooked on how bold and satisfying they are!

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

★★★★★

5 from 22 reviews

Author: Jack
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Low Calorie

Print Recipe

Description

Spice up your dinner routine with these Buffalo Chicken Stuffed Peppers! Packed with flavor and perfect for those following a dairy-free and low-carb lifestyle.

Instructions

Preheat the oven: Preheat the oven to 400 degrees.
Prepare the peppers: Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
Mix the filling: In a large bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix well.
Fill the peppers: Stuff the prepared peppers with the buffalo chicken mixture.
Bake: Cover the dish and bake the stuffed peppers for 30 minutes. Uncover and bake for an additional 20 minutes until peppers are tender and the filling is browned.
Garnish and serve: Drizzle with ranch dressing, sliced green onions, and fresh herbs before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: American