Name: Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons nutritional yeast (optional); 1 bunch of green onions, white and light green parts thinly sliced; Whole30 ranch dressing for garnish; Fresh herbs for garnish

Jump to Recipe

If you love bold flavors and crave that satisfying kick, you’re going to be obsessed with these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. This dish takes all the crave-worthy magic of buffalo chicken and packages it into sweet, tender bell pepper boats — all without the dairy, extra carbs, or complicated steps. Each bite is a dreamy combo of spicy shredded chicken, creamy (but dairy-free!) mayo, and a punch of herby goodness. It’s a hearty, beautiful meal that never feels heavy and always wins over both spice lovers and healthy eaters alike.

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb Recipe - Recipe Image

Ingredients You’ll Need

Making Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb is refreshingly straightforward — every single ingredient matters and brings its own magic! These staples work together to create a dish that’s big on flavor and texture, so don’t skip them if you want maximum impact in every bite.

Bell peppers: The sweet crunch of the peppers is perfect for balancing out the spicy filling, plus the colors make everything extra inviting.
Cooked shredded chicken: Rotisserie chicken makes this super easy, delivering tender chunks that absorb the bold buffalo flavors perfectly.
Paleo mayonnaise: Creaminess without any dairy — avocado mayo is my go-to for richness and depth.
Hot sauce or buffalo sauce: Frank’s RedHot is classic, but you can use your favorite Whole30 or compliant hot sauce for that signature tangy heat.
Garlic powder: Adds a warm, aromatic note that mingles nicely with the spicy sauce.
Onion powder: This creates a gentle savory backbone that lifts all the other flavors.
Kosher salt: Essential for bringing everything into balance — don’t be afraid to adjust to taste.
Black pepper: Gives just enough warmth to underscore the buffalo kick.
Nutritional yeast (optional): Delivers a cheesy depth without any actual dairy, making the filling extra satisfying.
Green onions: Fresh, crunchy, and peppery — they join the filling and make a gorgeous garnish.
Whole30 ranch dressing: For a finishing drizzle of herby, creamy zip without the dairy.
Fresh herbs: Add a burst of color and freshness over the final dish.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Preheat Your Oven

Crank your oven up to 400 degrees so it’s nice and hot by the time you’re ready to bake. The high heat helps the peppers get tender and everything melds together beautifully in the oven.

Step 2: Prep the Bell Peppers

Slice those gorgeous bell peppers in half lengthwise and scoop out the seeds and membranes. Arrange them cut side up in a lightly greased large skillet or baking dish. This gives you vibrant, sturdy little boats ready for stuffing.

Step 3: Make the Filling

Grab a large mixing bowl and add your shredded rotisserie chicken, paleo mayo, hot sauce or buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix until everything is totally combined and coated in buffalo goodness — taste and adjust salt or hot sauce to fit your spice cravings.

Step 4: Stuff the Peppers

Spoon the chicken filling generously into each pepper half, making sure they’re well packed and slightly mounded. You want every bite bursting with spicy, creamy chicken.

Step 5: Bake to Perfection

Pop the filled peppers into the oven and bake for about 20-25 minutes. The peppers should soften and develop little patches of golden color, while the filling sets and gets even more luscious.

Step 6: Garnish and Serve

Remove from the oven and top with extra green onions, a sprinkle of fresh herbs, and a generous drizzle of Whole30 ranch dressing. Get ready to dig in — these are hottest right out of the oven but also delicious as leftovers!

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Garnishes

The right garnish adds so much to Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb! I love a good scatter of crisp green onions and chopped fresh herbs (think parsley or cilantro) for brightness. A little drizzle of Whole30 ranch cooling everything off at the end is just dreamy — both for looks and flavor punch.

Side Dishes

Pair these stuffed peppers with something cool and crisp! A simple side salad of mixed greens and cucumber keeps things fresh, or try a batch of roasted sweet potato wedges if you want heartiness. If you’re going super low carb, stick to crunchy raw veggies or sliced avocado on the side — they balance the spicy heat beautifully.

Creative Ways to Present

Think beyond the dinner plate! Serve individual Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb in mini cast-iron pans for rustic flair, or cut smaller peppers for bite-size appetizers at parties. You can even slice leftovers into strips to toss with greens for a buffalo chicken salad that pops with color and personality.

Make Ahead and Storage

Storing Leftovers

Let any leftover peppers cool completely, then pop them into an airtight container. They’ll keep well in the fridge for up to 3 days, making them a super satisfying grab-and-go lunch.

Freezing

These stuffed peppers freeze really well! Wrap them individually in foil or parchment and store in a freezer-safe bag or container. They’ll last up to a month — just thaw overnight in the fridge before you’re ready to reheat and enjoy.

Reheating

To reheat, place the peppers in a baking dish and cover lightly with foil. Warm in the oven at 350 degrees until heated through (about 10-15 minutes), or pop a single serving in the microwave for a quick lunch fix. The filling stays creamy and the peppers stay tender every time!

FAQs

Can I use another protein besides chicken?

Absolutely! Shredded cooked turkey or even leftover roast pork would be delicious in these peppers. You could also use a plant-based chicken alternative if you want a vegetarian version, though you may need to boost the seasonings a bit.

Is this recipe spicy?

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb do have that classic buffalo wing heat, but you have total control! Dial back the hot sauce for a milder kick or amp it up if you like things fiery — and cool everything down with extra ranch drizzle on top.

What kind of mayonnaise works best?

Avocado oil-based paleo mayo is my personal favorite here, giving you all the creaminess without dairy, soy, or weird fillers. Homemade or store-bought both work beautifully, so use whatever’s convenient and fits your diet.

Do I have to use nutritional yeast?

Nutritional yeast is totally optional, but it adds a subtle cheesy flavor that’s ideal if you want a dairy-free “cheesy” vibe. If you skip it, your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb will still be totally satisfying and flavorful.

How far ahead can I make these?

The filling can be made up to two days ahead and stored in the fridge. When ready to eat, just stuff your peppers and bake as directed. Cooked and cooled stuffed peppers also reheat well, making them perfect for meal prep or entertaining!

Final Thoughts

If you’re ready for something bold, nourishing, and downright craveable, it’s time to try these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. Every element works together for a meal that’s as easy as it is memorable — give them a whirl and get hooked on your new favorite dinner!

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

★★★★★

5.2 from 5 reviews

Author: lina
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Low Calorie

Print Recipe

Description

These Buffalo Chicken Stuffed Peppers are a delicious and satisfying low-carb dish that is also dairy-free. Packed with flavor and easy to make, they are perfect for a weeknight dinner or meal prep.

Instructions

Preheat the oven: Preheat the oven to 400 degrees.
Prepare the peppers: Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
Make the chicken mixture: 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 adjust seasoning if necessary.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American