Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re searching for a delicious and satisfying dinner that everyone will love, these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are the answer! Combining the fiery flavor of buffalo sauce with the wholesome goodness of bell peppers, this dish is sure to become a family favorite. Perfect for busy weeknights or meal prep, these stuffed peppers are easy to make and packed with protein while remaining low in carbs. Customize them with your favorite toppings for an extra burst of flavor. Get ready to bring excitement to your dinner table with this scrumptious recipe!
- 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 or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bunch of green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Slice bell peppers in half lengthwise and remove seeds.
- In a bowl, mix shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, and sliced green onions until well combined.
- Stuff each pepper half with the chicken mixture.
- Place stuffed peppers in a baking dish and cover with foil; bake for 30 minutes. Remove foil and bake for an additional 20 minutes until tender.
- Garnish with Whole30 ranch dressing and more green onions before serving.
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg