Description
Buffalo Chicken Stuffed Peppers are a flavorful, low-carb dish perfect for meal prep or a quick weeknight dinner. Packed with shredded chicken and zesty buffalo sauce, these peppers are both nutritious and satisfying.
Ingredients
3 large bell peppers – any color
cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
1 cup paleo mayonnaise
either homemade or store bought avocado mayo
1/2 cup hot sauce or buffalo sauce – I love Frank’s red hot
but a Whole30 compatible buffalo sauce also works
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 – plus more for garnish
Whole30 ranch dressing for garnish
Fresh herbs for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, and nutritional yeast if using.
- Spoon the mixture into the halved bell peppers, packing it tightly.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 5 minutes to brown the tops.
- Remove from the oven and let cool slightly before garnishing with sliced green onions and fresh herbs. Serve with Whole30 ranch dressing if desired.
Notes
Feel free to customize the level of heat by adjusting the amount of hot sauce used. You can also add other ingredients like celery or carrots to the chicken mixture for added crunch.
- Prep Time: 20
- Cook Time: 30
- Category: Main Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 250
- Protein: 3g
Keywords: Buffalo Chicken Stuffed Peppers, Dairy Free, Low Carb, Healthy Recipe, Whole30