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Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb Recipe

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4.4 from 15 reviews

These Buffalo Chicken Stuffed Peppers are a delicious dairy-free and low-carb meal option. Featuring tender bell peppers filled with a spicy buffalo chicken mixture, they’re baked to perfection and topped with fresh herbs and dairy-free ranch dressing for a flavorful, satisfying dish perfect for any occasion.

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 works well)
  • 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 such as parsley, chives, or dill

Instructions

  1. Prepare the Peppers: Arrange the cut and de-seeded bell peppers cut side up in a lightly greased large skillet or baking dish.
  2. Make the Filling: In a large bowl, combine the shredded cooked chicken, mayonnaise, Frank’s Red Hot Sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly until well incorporated. Taste the mixture and adjust seasoning with more hot sauce or salt if desired.
  3. Fill the Peppers: Spoon the buffalo chicken mixture into each prepared pepper half, packing the filling firmly to fill each cavity completely.
  4. Bake Covered: Cover the baking dish tightly with foil and bake in a preheated oven for 30 minutes, allowing the peppers to soften and the filling to heat thoroughly.
  5. Bake Uncovered: Remove the foil and continue baking the stuffed peppers for an additional 20 minutes. During this time, the stuffing will bubble and develop a slightly browned surface while the peppers become tender.
  6. Serve: Drizzle the stuffed peppers with dairy-free ranch dressing, sprinkle with additional thinly sliced green onions, and garnish with fresh herbs like parsley, chives, or dill. Serve immediately and enjoy!

Notes

  • You can use any color bell peppers; red, yellow, or orange add extra sweetness.
  • Rotisserie chicken saves time, but any cooked shredded chicken works.
  • Adjust the heat level by increasing or decreasing the amount of hot sauce.
  • Nutritional yeast is optional but adds a subtle cheesy flavor without dairy.
  • Use dairy-free ranch dressing to keep the dish fully dairy-free.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • This recipe is naturally low carb, making it suitable for keto and low-carb diets.

Find it online: https://recipefeastful.com/buffalo-chicken-stuffed-peppers-dairy-free-and-low-carb-recipe/