Home » Recipes » Main Dishes
· Nyssa Tanner 50 Comments
Pin
Share
Post
Jump to Recipe
These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of dairy free ranch dressing and fresh herbs. They are wholesome, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.
The best buffalo chicken stuffed peppers
I grew up eating stuffed peppers for dinner at least once a week. It was a staple in my grandma’s kitchen – and one of my favorite meals.
I still make her classic version now and then when I’m craving comfort food that reminds me of my childhood.
But we’ve been super into buffalo EVERYTHING lately and I thought – why not stuff some peppers with buffalo shredded chicken and see how that turns out?
The verdict: beyond delicious.
Savory, spicy, and just *perfect* with a generous drizzle of dairy free ranch dressing, some fresh herbs, and green onion.
The best part?
This stuffed bell pepper recipe is Whole30, paleo, gluten free, nut free, and low carb / keto friendly (!!!) Made without cheese, without rice, and baked in the oven until perfectly tender and bubbling over with flavor.
And if you alsooo love buffalo chicken everything, this Dairy Free Buffalo Chicken Pasta, Baked Buffalo Salmon, Buffalo Roasted Cauliflower, and these Crispy Oven Baked Buffalo Chicken Wings are a musty try!
Why you’ll love these buffalo chicken stuffed peppers
These stuffed bell peppers are:
- Spicy
- Flavorful
- Satisfying
- Savory
- Hearty
- Easy to make
- Absolutely delicious!
Ingredients
The ingredients for this stuffed bell pepper recipe are fairly straightforward.
They’re made without rice or cheese (unlike traditional stuffed peppers) but they are definitely not lacking in flavor.
Here’s what you need to make these stuffed peppers
- Sweet bell peppers – Any color of bell pepper works – I’ve used green, red, yellow, and orange and all are delicious. Look for larger bell peppers to make sure you have enough room inside them to stuff with the shredded buffalo chicken. If you can only find small bell peppers, maybe grab an extra one or two.
- Shredded chicken – 4 cups pre-cooked shredded chicken is what you’ll use for this recipe. You can either cook it yourself or buy a rotisserie chicken from the grocery store. One rotisserie chicken will be about the perfect amount of chicken for this recipe.
- Mayonnaise – To keep the recipe Whole30 / paleo friendly make sure you grab a compatible avocado oil mayonnaise.
- Hot sauce – Franks red hot sauce is what I used, but you could substitute your favorite pre-made buffalo sauce instead.
- Dried spices – Garlic powder, onion powder, salt, and pepper give these stuffed peppers an additional boost of flavor.
- Nutritional yeast – Nutritional yeast is optional, but it adds a delightful layer of savory umami flavor.
- Green onions – Thinly sliced green onions add a welcome note of fresh green flavor.
After the peppers come out of the oven I highly recommend topping them with some dairy free ranch dressing, some more thinly sliced green onion, and fresh herbs.
How to make buffalo chicken stuffed peppers
These stuffed peppers are surprisingly easy to make, and most of the cook time is hands off while the peppers bake in the oven!
Which leaves the perfect amount of time to prepare a side dish or two to serve with them.
Here’s the step-by-step
- Preheat the oven to 400 degrees.
- Arrange cut and de-seeded bell peppers in a large lightly greased 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!
Can these stuffed peppers be prepared ahead of time?
Absolutely.
These stuffed bell peppers can be made ahead of time and re-heated before serving.
Just hold off on adding any ranch dressing or fresh herbs until you’re ready to serve them.
How to re-heat stuffed peppers
These chicken stuffed peppers make great leftovers can be re-heated a few different ways.
- In the oven – Warm in a pre-heated oven at 350 degrees until heated through – about 10-15 minutes. If they start getting too dark cover with foil until fully heated.
- On the stove top – Place peppers in a skillet with a few tablespoons of water. Cover and warm over medium low heat until heated through. If the water has fully evaporated before they are warm add an additional tablespoon as needed.
- In the microwave – Cover with a paper towel and warm peppers for 2-3 minutes until heated through. The center of the stuffed peppers always takes the longest. To speed up the re-heating time you can cut the stuffed peppers in half.
Some yummy side dishes to serve with these stuffed peppers
These stuffed peppers could certainly be enjoyed on their own, but if you’d like to serve them with a side dish here’s some ideas.
- Roasted sweet potatoes
- Mexican Roasted Cauliflower
- A simple green salad
- Garlic green beans
- Mashed cauliflower
- Sautéed garlic spinach
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review it below!It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 22 reviews
- Author: Nyssa Tanner
- Total Time: 1 hour and 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of dairy free ranch dressing and fresh herbs. They are wholesome, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.
Ingredients
Scale
- 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 red hot, but a Whole30 compatible buffalo sauce also works
- 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 – plus more for garnish
- Whole30 ranch dressingfor garnish
- Fresh herbs for garnish
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
These chicken stuffed peppers can be re-heated a few different ways.
In the oven – Warm in a pre-heated oven at 350 degrees until heated through – about 10-15 minutes. If they start getting too dark cover with foil until fully heated.
On the stove top – Place peppers in a skillet with a few tablespoons of water. Cover and warm over medium low heat until heated through. If the water has fully evaporated before they are warm add an additional tablespoon as needed.
In the microwave – Cover with a paper towel and warm peppers for 2-3 minutes until heated through. The center of the stuffed peppers always takes the longest. To speed up the re-heating time you can cut the stuffed peppers in half.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: dinner
- Method: oven
- Cuisine: american
Explore more recipes:
Main DishesDairy FreeGluten FreeGrain FreeLow CarbPaleoWhole30BakedMeal PrepChicken
Previous Post: « Frozen Pineapple Margaritas – Naturally Sweetened!
Join our real food newsletter!
ABOUT NYSSA
Hey there! I’m Nyssa (pronounced knee-sah) – The photographer, recipe developer, and creative behind Nyssa’s Kitchen – an online space where I share crazy delicious gluten free, paleo, Whole30, and vegan recipes for everyone at your table. I’m SO glad that you’re here! Nyssa’s Kitchen is all about easy-to-make recipes that are healthy, clean, and full of LIFE. Food bursting with character and flavor. AKA – never boring food. About Nyssa
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
Jamie says
So good! I increased the Franks Red Hot Sauce to 3/4C to give it a kick. would be amazing with beef too! thank you for sharing a wonderful recipe!
Reply
Nyssa Tanner says
Here for the extra spiciness (& ground beef sounds amazing – trying this the next time we make these!). So happy you enjoyed them, and thank you for leaving a thoughtful comment 🙂 Happy cooking! – Nyssa
Chloe says
So easy, yummy, and a fun dinner to add into the rotation! Added some shredded cheese and it was so good! My boyfriend and his dad LOVED this and my boyfriend swears he would never touch a vegetable hahah. Thanks so much!
Reply
Nyssa Tanner says
Wow! That’s truly a ringing endorsement :)! Thanks for your comment and I’m so glad that you and your family enjoyed this one. Happy cooking! – Nyssa
Cass says
I just made this and it was absolutely delicious and easy!!
Reply
Nyssa Tanner says
I’m so glad you enjoyed it! – Nyssa
Ashley says
My boyfriend and I LOVED this recipe. What a fun meal to throw into the rotation. We used a store bought mild buffalo sauce and added some shredded cheese towards the end. Will definitely make again. Thank you!
Reply
Nyssa Tanner says
Ohh that sounds delicious! I’m so happy to hear that you loved this one 🙂 Thank you for your thoughtful comment, and happy cooking! – Nyssa
Amanda B says
we loved this recipe! even my picky eater kids could not get enough! we did let them add a little cheese on top instead of ranch but it was perfect both ways!
Reply
Nyssa Tanner says
Yes! Such a win! So glad the whole family enjoyed, and happy cooking! – Nyssa
« Older Comments