Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a delicious way to enjoy a nutritious meal packed with flavor. These vibrant peppers are filled with spicy shredded chicken mixed with a creamy dairy-free ranch dressing, making them perfect for weeknight dinners, gatherings, or meal prep. Not only are they low in carbs, but they also cater to various dietary preferences including paleo, Whole30, and keto. Each bite is bursting with zesty goodness and can easily be customized to suit your taste. Get ready to impress your family and friends with this healthy and satisfying dish!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce (such as Frank’s Red Hot)
- 1 bunch green onions
- Garlic powder
- Onion powder
- Salt
- Black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers lengthwise and remove seeds. Place them cut-side up in a greased baking dish.
- In a mixing bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions. Mix well.
- Stuff each pepper half generously with the buffalo chicken mixture.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the peppers are tender and the filling is bubbly.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg