Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers combine shredded chicken, buffalo sauce, mayonnaise, and seasonings inside tender bell peppers.Bake covered for 30 minutes, then uncovered for about 20 minutes until tender and bubbling.Finish with dairy-free ranch, green onions, and fresh herbs for an easy low-carb dinner.
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
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.