Buffalo Chicken Stuffed Peppers – Dairy-Free and Low Carb Recipe
These Buffalo Chicken Stuffed Peppers are a flavorful and wholesome dinner option that’s both dairy-free and low carb. Made with shredded chicken tossed in spicy buffalo sauce and creamy mayonnaise, these stuffed peppers are baked to tender perfection and topped with a homemade dairy-free ranch dressing and fresh herbs. Perfect for those following Whole30, paleo, gluten-free, dairy-free, and keto lifestyles, this easy recipe is sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves (serves 3-4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Peppers
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
Buffalo Chicken Filling
- 4 cups cooked shredded chicken (rotisserie chicken recommended)
- 1 cup mayonnaise
- 1/2 cup Frank’s Red Hot Sauce or pre-made 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 green onions, white and light green parts thinly sliced – plus more for serving
For Serving
- Dairy free ranch dressing
- Fresh herbs (parsley, chives, or dill)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the peppers.
- Prepare the peppers: Cut the bell peppers in half lengthwise and remove the seeds. Arrange the pepper halves cut side up in a lightly greased large baking dish.
- Make the filling: In a large bowl, combine shredded cooked chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and the white and light green parts of the sliced green onions. Mix well until thoroughly combined. Taste the mixture and adjust seasoning by adding extra hot sauce or salt if desired.
- Stuff the peppers: Fill each prepared bell pepper half with the buffalo chicken mixture, packing it in firmly to ensure a hearty filling.
- Bake the peppers: Cover the baking dish with foil and place in the preheated oven. Bake for 30 minutes covered to allow the peppers to soften. Remove the foil and continue baking uncovered for an additional 20 minutes, or until the peppers are tender and the stuffing is bubbly and slightly browned on top.
- Finish and serve: Remove from the oven, drizzle with dairy-free ranch dressing, and garnish with additional sliced green onions and fresh herbs like parsley, chives, or dill. Serve immediately and enjoy!
Notes
- If you prefer less spicy, reduce the amount of buffalo sauce or substitute with a milder hot sauce.
- Nutritional yeast is optional but adds a cheesy flavor without dairy.
- Using rotisserie chicken saves time but any cooked shredded chicken works.
- Make sure to pack the filling tightly for best results and even baking.
- Dairy-free ranch dressing can be store-bought or homemade using vegan mayonnaise and herbs.
- For a keto-friendly version, ensure both mayonnaise and buffalo sauce are low in added sugars.
- These stuffed peppers can be prepared ahead and refrigerated before baking; just add 5-10 minutes to the baking time if baking from cold.
