Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a delightful combination of tender bell peppers filled with zesty shredded chicken, creamy paleo mayonnaise, and spicy buffalo sauce. This recipe is perfect for busy weeknights or casual gatherings, offering a healthy and satisfying option that caters to various dietary preferences. Easy to prepare and customizable, these stuffed peppers deliver bold flavors without the guilt. Whether enjoyed as a main dish or part of a meal prep plan, they are sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot 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 (sliced)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers lengthwise and remove seeds.
- In a bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if desired), and sliced green onions until well combined.
- Pack the mixture tightly into each bell pepper half and place them cut-side up in a baking dish.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes until the peppers are tender.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 280
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg