Description

These Buffalo Chicken Stuffed Peppers are a mouthwatering and nutritious meal that appeals to various dietary preferences, including dairy-free, low-carb, Whole30, paleo, and keto diets. Each bell pepper is filled with a tantalizing mixture of shredded chicken, spicy buffalo sauce, and zesty seasonings, making them perfect for weeknight dinners or meal prep. These vibrant pepper boats not only deliver bold flavors but also offer a healthy option that everyone can enjoy. Whether served as a main dish or paired with light sides, these stuffed peppers are sure to impress.

Ingredients

Scale

3 large bell peppers
4 cups cooked shredded chicken
1 cup mayonnaise (dairy-free)
1/2 cup 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
Dairy Free ranch dressing for serving
Fresh herbs (parsley, chives, or dill) for garnish

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Instructions

Preheat your oven to 350°F (175°C).
Cut the bell peppers in half lengthwise and remove the seeds. Arrange them cut side up in a baking dish.
In a mixing bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Mix well.
Generously fill each pepper half with the chicken mixture.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes until the peppers are tender and the filling is golden brown.
Let cool slightly before serving topped with dairy-free ranch dressing and fresh herbs.

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

Nutrition

Serving Size: 1 stuffed pepper (approximately 200g)
Calories: 400
Sugar: 2g
Sodium: 650mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg