Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a delicious and nutritious dinner option that’s sure to please everyone at the table. Each pepper is filled with a spicy buffalo chicken mixture, topped with creamy dairy-free ranch dressing, and garnished with fresh herbs. This recipe is not only quick to prepare but also caters to various dietary preferences, making it perfect for meal prep or a cozy weeknight dinner. Enjoy the bold flavors while keeping your meal healthy and low-carb!
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- ½ cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and black pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers and remove the seeds. Place them cut-side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, and green onions until well mixed.
- Fill each pepper half tightly with the chicken mixture.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 20 minutes until peppers are tender and filling is bubbling.
- Drizzle with ranch dressing and garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 430
- Sugar: 2g
- Sodium: 875mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg