Buffalo Chicken Stuffed Peppers

These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love. Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of dairy free ranch dressing and fresh herbs. Whole30, paleo, gluten free, dairy free, and low carb/keto friendly.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

3 large bell peppers any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken
1 cup paleo mayonnaise
1/2 cup hot sauce or buffalo sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/4 tsp black pepper
2 tbsp nutritional yeast optional
1 bunch green onions white and light green parts thinly sliced, plus more for garnish
Whole30 ranch dressing for garnish
fresh herbs for garnish

Equipment

Large skillet or baking dish
Large mixing bowl
Aluminum foil

Method

Preheat the oven to 400 degrees
Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up
In a large bowl combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired
Fill prepared peppers with the buffalo chicken mixture, making sure to pack it in
Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes until peppers are tender and the stuffing is bubbling and slightly browned
Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve

Notes

Perfect for meal prep - can be stuffed ahead and baked when needed. Adjust buffalo sauce amount to control heat level. Works with regular mayo if not following paleo diet.