Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a mouthwatering meal that combines spicy flavors with healthy ingredients. Perfect for any occasion, these stuffed bell peppers are filled with a zesty mixture of shredded chicken, creamy dairy-free ranch dressing, and bold buffalo sauce. Not only are they gluten-free, Whole30 compliant, and keto-friendly, but they also make an excellent option for meal prep or quick weeknight dinners. With minimal prep time and customizable heat levels, these stuffed peppers are guaranteed to be a hit with family and friends alike!
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and black pepper
- Green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers and remove seeds. Place them cut-side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and green onions until well mixed.
- Fill each pepper generously with the chicken mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until the peppers are tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (about 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg