Buffalo Chicken Stuffed Peppers are a flavorful, easy dinner made with tender shredded chicken, creamy dairy-free buffalo sauce, and sweet bell peppers. This low-carb recipe comes together with simple ingredients and delivers plenty of spicy, savory flavor without cheese.
Why You’ll Love This Recipe
- Big buffalo flavor: Hot sauce, garlic, onion, and creamy mayonnaise make the filling rich and satisfying.
- Simple to prepare: Using cooked shredded chicken keeps the prep quick and easy.
- Dairy-free: No cheese or dairy is needed.
- Low carb: Bell peppers and a protein-packed chicken filling make this a naturally low-carb meal.
- Family-friendly: Adjust the amount of hot sauce to make the recipe milder or spicier.
Ingredients
- 3 large bell peppers, any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken
- 1 cup mayonnaise
- 1/2 cup buffalo hot 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 green onions, white and light green parts thinly sliced, plus more for serving
- Dairy-free ranch dressing, for serving
- Fresh parsley, chives, or dill, for serving
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C).
- Prepare the peppers: Lightly grease a large baking dish or oven-safe skillet. Arrange the halved, seeded bell peppers cut-side up.
- Make the filling: In a large bowl, combine the cooked shredded chicken, mayonnaise, buffalo hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly. Taste and adjust the hot sauce or salt if needed.
- Fill the peppers: Spoon the buffalo chicken mixture into each pepper half, packing the filling gently so the peppers are generously stuffed.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for about 20 minutes, or until the peppers are tender and the filling is bubbling and lightly browned.
- Serve: Drizzle with dairy-free ranch dressing and garnish with sliced green onions and fresh herbs. Serve warm.
Tips & Tricks
- Use freshly cooked or leftover shredded chicken for the easiest preparation.
- For milder Buffalo Chicken Stuffed Peppers, reduce the hot sauce. For more heat, add extra buffalo sauce or a pinch of cayenne.
- Red, yellow, and orange peppers tend to have a sweeter flavor, while green peppers provide a more savory contrast.
- Nutritional yeast adds a subtle savory, cheesy-style flavor while keeping the recipe dairy-free.
- Choose a dairy-free mayonnaise and ranch dressing if you need the entire recipe to remain dairy-free.
- If the chicken mixture seems especially dry, add a little more mayonnaise before stuffing the peppers.
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Low carb, dairy-free, gluten-free when using certified gluten-free ingredients, halal-friendly
Notes
Serve these stuffed peppers with a crisp green salad, roasted vegetables, or cauliflower rice for a complete low-carb meal. You can also swap the chicken for leftover cooked turkey if desired.
For extra freshness, finish the peppers with chopped parsley, chives, or dill just before serving.
Nutrition
Approximate per stuffed pepper half:
- Calories: 390
- Protein: 30g
- Carbohydrates: 8g
- Fat: 27g
Nutrition will vary depending on the mayonnaise, hot sauce, ranch dressing, and chicken used.
FAQ
Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Yes. Prepare the stuffed peppers, cover them, and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the covered baking time if needed.
Are Buffalo Chicken Stuffed Peppers dairy-free?
Yes, provided you use dairy-free mayonnaise, buffalo sauce, and ranch dressing. Nutritional yeast is optional and contains no dairy.
Are stuffed peppers low carb?
These Buffalo Chicken Stuffed Peppers are a low-carb meal because the filling is primarily chicken, mayonnaise, and seasonings, with bell peppers providing the main source of carbohydrates.
Can I use leftover chicken?
Absolutely. Cooked leftover chicken works very well. Shred it finely so it mixes evenly with the buffalo sauce and mayonnaise.
How can I make them less spicy?
Use less buffalo sauce and choose a mild hot sauce. The creamy mayonnaise also helps soften the heat.
What can I serve with buffalo chicken stuffed peppers?
Try them with a green salad, cauliflower rice, roasted vegetables, or extra dairy-free ranch dressing.
Storage
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Allow the stuffed peppers to cool completely, then place them in a freezer-safe container. Freeze for up to 2 months. The peppers may become softer after thawing.
Reheating: Thaw frozen peppers overnight in the refrigerator. Reheat refrigerated stuffed peppers in a 350°F (175°C) oven until heated through, or microwave individual portions until hot.
Similar Recipes
Buffalo Chicken Stuffed Peppers
Ingredients
- 3 large bell peppers any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken
- 1 cup mayonnaise
- 1/2 cup buffalo hot 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 green onions white and light green parts thinly sliced, plus more for serving
- Dairy-free ranch dressing for serving
- Fresh parsley chives, or dill, for serving
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C).
- Prepare the peppers: Lightly grease a large baking dish or oven-safe skillet. Arrange the halved, seeded bell peppers cut-side up.
- Make the filling: In a large bowl, combine the cooked shredded chicken, mayonnaise, buffalo hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly. Taste and adjust the hot sauce or salt if needed.
- Fill the peppers: Spoon the buffalo chicken mixture into each pepper half, packing the filling gently so the peppers are generously stuffed.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for about 20 minutes, or until the peppers are tender and the filling is bubbling and lightly browned.
- Serve: Drizzle with dairy-free ranch dressing and garnish with sliced green onions and fresh herbs. Serve warm.
Notes
Conclusion
These Buffalo Chicken Stuffed Peppers are proof that a simple low-carb dinner can still be packed with flavor. Tender peppers, creamy buffalo chicken, fresh green onions, and dairy-free ranch create an easy combination that works beautifully for weeknight dinners or meal prep. Adjust the heat to your preference, add your favorite fresh herbs, and enjoy a satisfying homemade meal.