Name: Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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; Fresh herbs

Jump to Recipe

Craving all of that spicy, tangy, comforting buffalo chicken goodness, but want to keep things light and dairy-free? Look no further than these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. Each pepper is generously packed with creamy, zesty shredded chicken and then oven-baked until gloriously tender. The whole dish is easily made ahead, pops with color at your table, and gives you all the classic buffalo vibes—without the heaviness or carbs.

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

Ingredients You’ll Need

The secret to these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb is starting with clean, simple ingredients that each play an essential part. You’ll get freshness from the peppers, protein-packed shredded chicken, creamy richness from mayo (with a dairy-free twist), and a subtle kick from that must-have buffalo sauce.

Bell Peppers: Halved and seeded, these create natural, colorful boats to hold all that spicy buffalo filling while adding sweetness.
Cooked Shredded Chicken: Rotisserie chicken is a huge time-saver and gives you perfectly tender, juicy protein.
Paleo Mayonnaise: A creamy binder that replaces dairy perfectly—try avocado oil-based mayo for the best flavor and texture.
Hot Sauce or Buffalo Sauce: Frank’s RedHot is the classic, but any Whole30 or paleo-approved buffalo sauce works beautifully.
Garlic Powder: Lends bold, savory flavor without overpowering the filling.
Onion Powder: Rounds out the savory notes and balances the heat of the sauce.
Kosher Salt: Enhances all the other flavors so nothing gets lost.
Black Pepper: Adds a touch of sharpness and zip.
Nutritional Yeast (optional): Offers a subtle cheesy flavor without actual cheese—total game changer for dairy-free eaters!
Green Onions: Stirred into the filling and sprinkled on top for fresh, lively flavor and a little crunch.
Whole30 Ranch Dressing: The cooling, herby drizzle that puts these over the top—totally optional, but totally recommended!
Fresh Herbs: For a pop of green and burst of extra freshness right before serving.

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

Step 1: Preheat and Prep the Peppers

Begin by preheating your oven to 400°F so everything cooks evenly. While the oven is heating, slice each bell pepper in half lengthwise and remove all seeds and membranes. Arrange the peppers, cut side up, in a lightly greased baking dish or oven-proof skillet—the colors will look beautiful already!

Step 2: Mix Up the Buffalo Chicken Filling

In a large mixing bowl, combine shredded chicken, paleo mayo, your preferred hot or buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and the chopped green onions. Stir everything together until wonderfully creamy and evenly coated. Take a little taste and adjust the hot sauce or salt if you want to dial up the flavor!

Step 3: Stuff the Peppers

Spoon the buffalo chicken mixture into each pepper half, pressing it in so every nook is filled. Don’t be shy—pack those peppers full for the best bite! Nestle all your stuffed peppers securely in the dish so they’ll bake beautifully and hold their shape.

Step 4: Bake Until Tender and Bubbling

Cover the baking dish with foil and bake for 30 minutes. This allows the peppers to soften and the filling to heat through gently. After 30 minutes, remove the foil and continue baking for another 20 minutes, until the peppers are fork-tender and the filling is bubbling and golden in spots. Your kitchen will smell absolutely incredible by now!

Step 5: Garnish and Serve

Now comes the magic touch—drizzle each pepper with Whole30 ranch dressing, dust with more sliced green onions, and shower with fresh herbs. Serve them hot and watch them disappear in a flash!

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

Garnishes

A finishing touch can take these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb to the next level. Try extra green onions, chopped cilantro, or parsley for freshness. A generous drizzle of ranch-style dressing not only cools the spice but also adds creaminess—don’t skip it if you want that classic buffalo effect!

Side Dishes

Though these peppers are hearty on their own, a crisp green salad or tray of roasted veggies makes the meal sing. Think celery sticks and carrot ribbons for extra crunch, or a bright, tangy slaw to balance the heat. Cauliflower rice is also a perfect way to keep it low carb while soaking up any extra sauce.

Creative Ways to Present

Looking to wow a crowd? Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb on a big platter garnished with all the toppings for a festive look. For parties, slice the stuffed peppers into thirds for easy, colorful finger food. You can even tuck the filling inside mini sweet peppers for adorable, bite-sized appetizers!

Make Ahead and Storage

Storing Leftovers

Leftover peppers store beautifully and taste just as good the next day! Place any extras in an airtight container in the refrigerator, where they’ll stay fresh and delicious for up to four days. They make a stellar grab-and-go meal prepped ahead for busy weekdays.

Freezing

You can absolutely freeze these after baking. Let the Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb cool completely, then wrap each one individually or store in a freezer-safe container. They’ll keep their flavor and texture for up to two months. When you’re ready for a shortcut dinner, just defrost and heat!

Reheating

To reheat, arrange peppers in a baking dish, cover loosely with foil, and warm in a 350°F oven for about 15 minutes until heated through. For a quick lunch, individual peppers can also be reheated in the microwave for 2-3 minutes. Add garnishes after reheating for the freshest flavor.

FAQs

Can I use ground chicken instead of shredded chicken?

Absolutely! Ground chicken will work just fine if you sauté it first and let it cool before mixing into the filling. The texture will be slightly different from shredded chicken, but still super tasty in these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb.

Is it possible to make these peppers spicier or milder?

Of course! Control the heat by adjusting the amount or brand of buffalo sauce. For even more fire, toss in a pinch of cayenne or red pepper flakes. To tone things down, choose a milder hot sauce or add a little extra mayo to the filling.

Can I prepare Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb in advance?

Yes! Assemble everything up to the point of baking, then cover and refrigerate for up to 24 hours. When you’re ready, just pop them in the oven as directed—perfect for meal prepping or easy entertaining!

What’s the best way to keep these dairy free?

Be sure to use a dairy-free or avocado oil-based mayonnaise and Whole30-compliant ranch dressing. Nutritional yeast is optional but delivers a subtle cheesy taste if you want to lean into those flavors—all without any dairy.

Can I use different colored peppers?

Definitely! Red, orange, and yellow bell peppers are all great options. Each brings a little extra sweetness and stunning color, making these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb the star of any table.

Final Thoughts

If you’re looking for a flavorful update to classic comfort food, these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are your answer. They’re spicy, creamy, simple to make, and perfect for sharing with friends and family. I can’t wait for you to give them a try—you’re going to love every satisfying, zesty bite!

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

★★★★★

4.9 from 7 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 6 stuffed pepper halves 1x
Diet: Low Carb

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Description

These Buffalo Chicken Stuffed Peppers are a delicious and satisfying dairy-free, low-carb dish that’s perfect for a flavorful dinner. The combination of spicy buffalo chicken with sweet bell peppers creates a mouthwatering meal that’s easy to make and sure to impress.

Instructions

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

You can customize the level of spiciness by adjusting the amount of hot sauce used.
Feel free to add additional toppings like avocado slices or diced tomatoes.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American