Buffalo Chicken Stuffed Peppers are a delicious, protein-packed meal that combines bold buffalo flavor with tender roasted bell peppers. This dairy free and low carb recipe is perfect for busy weeknights, meal prep, or anyone looking for a satisfying dinner without sacrificing flavor. Every bite delivers creamy, spicy buffalo chicken nestled inside sweet roasted peppers and finished with fresh herbs and dairy free ranch dressing.
Why You’ll Love This Recipe
These Buffalo Chicken Stuffed Peppers are easy to prepare using cooked shredded chicken, making them ideal for quick family dinners. They are naturally low carb, gluten free, and dairy free while still offering a rich and creamy texture. The peppers become perfectly tender during baking, balancing the spicy buffalo filling with their natural sweetness. They also reheat beautifully, making them a fantastic option for meal prep and leftovers.
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 Frank’s RedHot Sauce or prepared 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 green onions, white and light green parts thinly sliced, plus extra for garnish
- Dairy free ranch dressing, for serving
- Fresh parsley, chives, or dill, for garnish
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a large baking dish or oven-safe skillet. Arrange the bell pepper halves cut side up in the dish.
In a large mixing bowl, combine the shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast if using, and sliced green onions. Stir until the mixture is evenly coated and creamy.
Taste the filling and adjust with additional buffalo sauce or salt if desired.
Divide the Buffalo Chicken Stuffed Peppers filling evenly among the prepared pepper halves, gently pressing the mixture into each pepper.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 20 minutes, or until the peppers are tender and the filling is hot, bubbling, and lightly browned around the edges.
Remove from the oven and let the peppers rest for a few minutes before serving.
Drizzle with dairy free ranch dressing and garnish with additional green onions and fresh herbs before serving.
Tips & Tricks
Use rotisserie chicken to save time and add extra flavor.
Choose peppers that are similar in size so they cook evenly.
Red, orange, and yellow peppers provide a sweeter flavor, while green peppers offer a slightly more savory taste.
For extra heat, stir additional buffalo sauce or a pinch of cayenne pepper into the filling.
Nutritional yeast adds a subtle cheesy flavor while keeping the recipe completely dairy free.
If your peppers wobble in the baking dish, trim a very thin slice from the bottom without cutting through the pepper.
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Dairy Free, Low Carb, Gluten Free, High Protein
Notes
- Leftover cooked chicken works perfectly for this recipe.
- Swap chicken with cooked shredded turkey for another delicious variation.
- Serve with a fresh green salad, roasted broccoli, cauliflower rice, or a simple cucumber salad for a complete meal.
- Add diced celery to the filling for a bit of crunch and classic buffalo chicken flavor.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 10g
- Fat: 28g
- Fiber: 3g
- Sugar: 5g
FAQ
Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Yes. Assemble the peppers up to one day ahead, cover, refrigerate, and bake when ready to serve.
Can I freeze stuffed peppers?
Yes. Bake them first, allow them to cool completely, then freeze in airtight containers for up to three months.
Are these stuffed peppers keto friendly?
Yes. They are naturally low in carbohydrates and fit well into many keto and low carb meal plans. Be sure to choose a buffalo sauce without added sugar if following a strict keto diet.
Can I use canned chicken?
Yes. Canned chicken can be used in place of shredded chicken for a quick and convenient option.
What can I serve with Buffalo Chicken Stuffed Peppers?
They pair wonderfully with cauliflower rice, roasted vegetables, a crisp green salad, or dairy free coleslaw.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze fully cooked peppers in freezer-safe containers for up to 3 months.
- Reheat refrigerated peppers in a 350°F oven for 15 to 20 minutes or microwave individual servings until heated through.
Similar Recipes
Buffalo Chicken Stuffed Peppers (Dairy Free & Low Carb)
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 Frank’s RedHot Sauce or prepared 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 green onions white and light green parts thinly sliced, plus extra for garnish
- Dairy free ranch dressing for serving
- Fresh parsley chives, or dill, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a large baking dish or oven-safe skillet. Arrange the bell pepper halves cut side up in the dish.
- In a large mixing bowl, combine the shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast if using, and sliced green onions. Stir until the mixture is evenly coated and creamy.
- Taste the filling and adjust with additional buffalo sauce or salt if desired.
- Divide the Buffalo Chicken Stuffed Peppers filling evenly among the prepared pepper halves, gently pressing the mixture into each pepper.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 20 minutes, or until the peppers are tender and the filling is hot, bubbling, and lightly browned around the edges.
- Remove from the oven and let the peppers rest for a few minutes before serving.
- Drizzle with dairy free ranch dressing and garnish with additional green onions and fresh herbs before serving.
Notes
- Leftover cooked chicken works perfectly for this recipe.
- Swap chicken with cooked shredded turkey for another delicious variation.
- Serve with a fresh green salad, roasted broccoli, cauliflower rice, or a simple cucumber salad for a complete meal.
- Add diced celery to the filling for a bit of crunch and classic buffalo chicken flavor.
Conclusion
These Buffalo Chicken Stuffed Peppers are a flavorful, satisfying dinner that’s easy enough for busy weeknights and impressive enough to serve guests. Packed with creamy buffalo chicken, roasted peppers, and fresh toppings, this dairy free and low carb recipe delivers bold flavor in every bite. Whether you’re meal prepping for the week or looking for a healthier comfort food option, this recipe is sure to become a regular favorite.