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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

Easy and delicious buffalo chicken stuffed peppers, made with shredded chicken, spicy buffalo sauce, and topped with dairy-free ranch and fresh herbs. Whole30, paleo, gluten-free, dairy-free, and low-carb friendly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 peppers
Course: Dinner, Main Course
Cuisine: American
Calories: 400500
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 large bell peppers any color, cut in half lengthwise and seeds removed
  • 4 cups cooked shredded chicken a rotisserie chicken is about the perfect amount
  • 1 cup mayonnaise
  • 0.5 cup Frank's Red Hot Sauce or pre-made buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons nutritional yeast optional
  • 1 bunch green onions white and light green parts thinly sliced – plus more for serving
  • Dairy Free ranch dressing for serving
  • Fresh herbs parsley, chives, or dill for serving

Method
 

Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Arrange the cut and de-seeded bell pepper halves, cut side up, in a lightly greased large baking dish.
  2. In a large bowl, combine the cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix thoroughly until well combined.
  3. Taste the filling and adjust seasoning if desired, adding more hot sauce or salt as needed.
  4. Generously stuff each bell pepper half with the buffalo chicken mixture, packing it in.
  5. Cover the baking dish tightly with foil and bake for 30 minutes.
  6. Remove the foil and continue baking for another 20 minutes, or until the peppers are tender and the filling is bubbling and slightly browned.
  7. Serve hot, topped with a drizzle of dairy-free ranch dressing, extra sliced green onions, and fresh herbs, if desired.

Notes

These chicken stuffed peppers can be reheated in the oven (350°F for 10-15 mins), on the stovetop (covered in a skillet with a few tablespoons of water), or in the microwave (covered with a paper towel for 2-3 mins). To speed up reheating, cut the stuffed peppers in half.