Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a deliciously spicy and satisfying meal that will please everyone at your table. Featuring tender bell peppers filled with shredded chicken, zesty buffalo sauce, and a blend of savory spices, this dish is perfect for any occasion—from busy weeknights to game day gatherings. Not only are they gluten-free and dairy-free, but they also fit seamlessly into low-carb and keto diets. Customize the filling to suit your taste, making these stuffed peppers a versatile addition to your recipe collection. Serve them with a drizzle of dairy-free ranch dressing and fresh herbs for an extra burst of flavor!
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup mayonnaise
- 1/2 cup Frank's Red Hot Sauce or 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 of green onions, thinly sliced
- Dairy Free ranch dressing for serving
- Fresh herbs (parsley, chives, or dill) for serving
Instructions
- Preheat oven to 350°F (175°C). Arrange halved bell peppers in a greased baking dish.
- In a bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions until well combined.
- Fill each pepper half with the chicken mixture.
- Cover with foil and bake for 30 minutes; then remove foil and bake for another 20 minutes until the peppers are tender.
- Serve topped with dairy-free ranch dressing and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg