Cozy Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
There’s something so comforting about stepping into a warm kitchen, especially when it’s been a cool, crisp day outside. The aroma of savory spices mingling with the sweetness of roasted bell peppers beckons you, promising warmth and coziness. Today, I want to share a dish that has quickly become one of my go-tos for family dinners and cozy nights in: Buffalo Chicken Stuffed Peppers. These delightful, dairy-free and low-carb gems are not only satisfying but also packed with flavor that dances on your palate. Trust me; once you try this easy weeknight dinner, it will be on your meal rotation! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and cook time, this recipe is perfect for busy weeknights.
- Flavor-Packed: The combination of spicy buffalo chicken and sweet bell peppers creates an explosion of flavor.
- Healthy & Low Carb: This dish is a perfect addition to your healthy eating plan, without sacrificing taste.
- Family-Friendly: Kids and adults alike will enjoy this comforting dish; it’s sure to be a hit at the dinner table.
- Versatile: You can easily change up the flavors and toppings to make it your own year-round.
What You’ll Need
Gather your ingredients and get ready to create a delightful dish that will warm your heart and home:
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
- 1 cup paleo mayonnaise, either homemade or store-bought avocado mayo
- 1/2 cup hot sauce or buffalo sauce – I love Frank’s RedHot, but a Whole30-compatible buffalo sauce also works
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Let’s Make It Together
Here is how to whip up these delicious Buffalo Chicken Stuffed Peppers:
- Preheat the oven to 400 degrees.
- Arrange your cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- In a large bowl, combine the pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste the mixture and add more hot sauce or salt if desired.
- Fill the prepared peppers with the buffalo chicken mixture, making sure to pack it in tightly.
- Cover the baking dish with foil and bake the stuffed peppers for 30 minutes. After that, remove the foil and bake for an additional 20 minutes until the peppers are tender and the stuffing is bubbling and slightly browned.
- Once you pull them out of the oven, top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs, if desired, and serve warm!
Variations & Creative Twists
Want to switch things up? Here are a few delicious variations to consider:
- Cheesy Buffalo Chicken Peppers: Sprinkle some dairy-free cheese or nutritional yeast on top before the second baking phase for a gorgeous, bubbly topping.
- Veggie-Loaded Peppers: Add finely chopped celery and carrots to the filling for a bit of crunch and extra veggies.
- Southwestern Twist: Swap the buffalo sauce for a zesty chipotle sauce and incorporate black beans into the stuffing for a different flavor profile that’s still a crowd-pleaser.
- Herby Garnish: Experiment with different fresh herbs like cilantro or parsley for a fresh finish that brightens up the dish.
Chef Emma’s Helpful Tips
To ensure you achieve the best results, here are a few kitchen secrets:
- Prep Ahead: You can prepare the filling in advance and store it in the fridge, making it a snap to stuff the peppers and bake on busy nights.
- Storage Solutions: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave before enjoying.
- Ingredient Swaps: Don’t have shredded chicken on hand? You might also use ground turkey or beef for a richer, heartier filling.
Nutrition Information per Serving
Here’s what you can expect per stuffed pepper:
- Serving Size: 1 pepper
- Calories: 350
- Carbohydrates: 10g
- Sugars: 3g
- Fat: 20g
- Protein: 30g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The filling can be prepared and stored in the fridge until you’re ready to stuff the peppers.
Can I use different ingredients?
Yes! Feel free to customize the fillings or sauces to suit your taste. Just keep in mind the dietary guidelines you’re aiming for.
How do I store leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or oven.
How long does it last?
These stuffed peppers will last in the refrigerator for about 3 days. For longer storage, consider freezing them.
A Cozy Closing Note
Buffalo Chicken Stuffed Peppers bring together all the comforting flavors we love while being healthy and satisfying. They’re perfect for any gathering or just a cozy night in on the sofa with a good book and a warm blanket. Save this Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!
Cozy Buffalo Chicken Stuffed Peppers
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Dairy Free, Low Carb
Description
Dairy-free and low-carb stuffed peppers filled with flavorful buffalo chicken. Perfect for a cozy dinner.
Ingredients
- 3 large bell peppers, 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
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, thinly sliced
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400 degrees.
- Arrange your cut and de-seeded bell peppers in a lightly greased skillet or baking dish, cut side up.
- Combine the chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions in a bowl. Mix thoroughly and taste.
- Fill the prepared peppers with the buffalo chicken mixture, packing it tightly.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes until the peppers are tender and the stuffing is bubbly.
- Top with ranch dressing, sliced green onions, and fresh herbs before serving warm.
Notes
Prep the filling ahead of time and store in the fridge. Leftovers can be kept for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
