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Buffalo Chicken Stuffed Peppers Recipe

Buffalo Chicken Stuffed Peppers Recipe
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★★★★★

5.3 from 22 reviews

These Buffalo Chicken Stuffed Peppers are a flavorful and protein-packed dish perfect for a healthy lunch or dinner. Tender bell peppers are stuffed with a spicy buffalo chicken mixture made with shredded rotisserie chicken, paleo mayonnaise, and hot sauce, then baked to perfection. Topped with ranch dressing and fresh herbs, this recipe offers a delicious low-carb, Whole30-friendly meal that satisfies cravings for buffalo chicken in a fun new way.

Ingredients

Scale

Peppers

  • 3 large bell peppers (any color), cut in half lengthwise and seeds removed

Buffalo Chicken Filling

  • 4 cups cooked shredded chicken (approximately one rotisserie chicken)
  • 1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
  • 1/2 cup hot sauce or buffalo sauce (Frank’s RedHot or Whole30 compatible buffalo sauce recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons nutritional yeast (optional)
  • 1 bunch green onions (white and light green parts thinly sliced, plus more for garnish)

Garnish

  • Whole30 ranch dressing
  • Fresh herbs (such as parsley or cilantro)

Instructions

  1. Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the stuffed peppers.
  2. Prepare the peppers: Arrange the cut and de-seeded bell pepper halves in a lightly greased large skillet or baking dish with the cut side facing up.
  3. Make the buffalo chicken mixture: In a large bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and the thinly sliced green onions. Mix thoroughly until well combined. Taste and adjust seasoning or hot sauce as desired.
  4. Stuff the peppers: Fill each prepared bell pepper half generously with the buffalo chicken mixture, packing it firmly to hold as much filling as possible.
  5. Bake the peppers: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 20 minutes, until the peppers are tender and the filling is bubbling and slightly browned on top.
  6. Garnish and serve: Drizzle the stuffed peppers with ranch dressing, sprinkle additional thinly sliced green onions, and garnish with fresh herbs. Serve hot and enjoy!

Notes

  • Using rotisserie chicken saves time and adds great flavor.
  • For a Whole30-compliant version, ensure hot sauce and mayonnaise meet Whole30 standards.
  • Nutritional yeast adds a cheesy flavor but can be omitted for those who don’t consume it.
  • You can substitute bell peppers with poblano peppers for a slightly different flavor.
  • Adjust the amount of hot sauce to vary spiciness according to preference.
  • Covering the peppers during baking helps keep them moist and tender.

Nutrition

Keywords: Buffalo chicken stuffed peppers, low carb buffalo chicken, paleo buffalo chicken, Whole30 stuffed peppers, healthy stuffed bell peppers, spicy chicken stuffed peppers

Find it online: https://dinewithdylan.com/buffalo-chicken-stuffed-peppers-recipe/