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.
Ingredients
Scale
Bell Peppers:
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
Buffalo Chicken Mixture:
- 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
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, white and light green parts thinly sliced
Garnish:
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
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
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
Keywords: Buffalo Chicken Stuffed Peppers, Dairy-Free, Low Carb, Bell Peppers, Chicken Recipe
