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.
Ingredients
Scale
Bell Peppers:
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
Chicken Mixture:
- 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
Garnish:
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
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
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Buffalo Chicken, Stuffed Peppers, Dairy-Free, Low Carb, Whole30
