Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re on the hunt for a quick, flavorful meal that pleases everyone at the table, look no further than these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. This delightful dish combines tender bell peppers with a zesty filling of shredded chicken and spicy buffalo sauce, topped off with creamy dairy-free ranch dressing. Perfect for busy weeknights or family gatherings, these stuffed peppers are not just easy to make; they’re also packed with protein and low in carbs, making them an ideal choice for those pursuing a healthier lifestyle. With just 15 minutes of prep time and customizable spice levels, you can tailor this dish to suit your taste preferences. Serve them hot and watch as they become a new favorite!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
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
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bunch green onions
Instructions
- Preheat your oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and remove seeds. Arrange in a baking dish.
- In a bowl, mix shredded chicken with mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions until well combined.
- Generously fill each pepper half with the chicken mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until the tops are slightly browned.
- Top with ranch dressing and additional green onions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg