Buffalo Chicken Stuffed Peppers
These Buffalo Chicken Stuffed Peppers are a quick and indulgent low-carb meal, featuring a tangy buffalo chicken filling without any dairy, perfect for busy weeknights.
I make these Buffalo Chicken Stuffed Peppers on busy weeknights when I want something that feels indulgent but keeps the carbs and dairy out of the picture. They bake up fast, travel well for lunches, and that tangy buffalo mayo filling gets everyone at the table reaching for seconds.
Why you’ll love this dish
These stuffed peppers hit a lot of weeknight wish-list items: spicy, creamy (without dairy), low-carb, and quick to assemble. Using shredded rotisserie chicken keeps prep time minimal, and stuffing peppers turns an everyday chicken salad into a complete meal that looks dinner-party worthy.
- Perfect for simple weeknight dinners, meal-prep lunches, or Whole30/keto-friendly menus.
- Dairy-free because the mayo base (paleo or avocado mayo) gives richness without cheese.
- Low-carb and colorful: bell peppers add crunch and color.
If you want a slightly different stuffed-pepper take, check this other stuffed-pepper version I like: Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb.
How this recipe comes together
Simple process so you can scan this quickly: roast the peppers, mix the buffalo chicken filling, stuff the cavities, and finish in the oven until bubbling and slightly browned. No sautéing required if your chicken is cooked. Total hands-on time is mostly mixing and stuffing.
High-level steps:
- Preheat oven to 400°F and prepare peppers.
- Combine shredded cooked chicken with paleo/avocado mayo and buffalo sauce plus seasonings.
- Pack filling into pepper halves and bake covered, then uncovered to brown.
- Garnish with ranch-style dressing, green onions, and herbs before serving.
What you’ll need
- 3 large bell peppers (any color), halved lengthwise and seeds removed — choose firm, evenly sized peppers so they bake evenly.
- 4 cups cooked shredded chicken — a whole rotisserie chicken yields about this amount and saves time.
- 1 cup paleo mayonnaise (homemade or store-bought avocado mayo).
- 1/2 cup hot sauce or buffalo sauce (Frank’s RedHot works well; use a Whole30-compliant buffalo sauce if needed).
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 2 tablespoons nutritional yeast (optional — adds a savory, cheesy note without dairy).
- 1 bunch green onions, white and light green parts thinly sliced (reserve some thin slices for garnish).
- Whole30 ranch dressing for drizzling (or use dairy-free ranch of choice) for garnish.
- Fresh herbs for garnish (optional: cilantro, parsley, or chives).
Ingredient notes and swaps:
- Chicken: swap for shredded turkey or leftover roasted chicken if preferred.
- Mayo: use a compliant paleo mayo for Whole30, or avocado-based mayo for a neutral flavor.
- Heat: increase or decrease hot sauce to taste; add a splash of honey (not Whole30) if you want milder, sweeter notes.
- Nutritional yeast is optional but useful for depth on dairy-free diets.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Arrange the bell pepper halves cut-side up in a lightly greased large skillet or baking dish. Lightly oil the pepper cut sides so they don’t stick.
- In a large bowl, combine the shredded cooked chicken, 1 cup paleo/avocado mayo, 1/2 cup hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and the white/light-green parts of the sliced green onions. Mix thoroughly and taste; add a bit more hot sauce or salt if you want a stronger kick.
- Pack the buffalo chicken mixture into each pepper half, pressing the filling in so it’s tightly packed.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake an additional 20 minutes, until the peppers are tender and the stuffing is bubbling and slightly browned on top.
- Remove from the oven and top each pepper with a light drizzle of Whole30 ranch dressing (or dairy-free ranch), thinly sliced green onions, and fresh herbs. Serve warm.
Buffalo Chicken Stuffed Peppers
- Prep
- 15 MIN
- Cook
- 50 MIN
- Total
- 1 HR 5 MIN
- Serves
- 6
01Ingredients
Main ingredients
02Method
- Preparation
- Baking
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0 OF 7 DONE03Recipe notes
- 01Store leftovers in an airtight container for up to 3-4 days. Reheat in a 350°F oven for 10-15 minutes, or microwave individual portions for 1-2 minutes. For freezing, place cooled peppers on a baking sheet to freeze until solid, then transfer to freezer-safe containers or bags for up to 2 months.
04Nutrition
Per serving- Calories
- 429
- Protein
- 30G
- Net carbs
- 5G
- Fat
- 31G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve these stuffed peppers as a main on their own, or add one of these sides:
- A crisp green salad or a simple cabbage slaw for extra crunch.
- Roasted cauliflower or garlic sautéed greens for a low-carb plate.
- For meal prep, pair with a side of cauliflower rice and a lemon wedge.
If you’re interested in other low-carb stuffed-chicken ideas to pair across a weekly menu, see this spinach-stuffed chicken option: Spinach Stuffed Chicken Breasts.
Storage and reheating tips
Refrigerating: Store leftovers in an airtight container for up to 3–4 days. Separate the ranch drizzle from the peppers if you plan to reheat.
Reheating: Reheat in a 350°F oven for 10–15 minutes covered, until warmed through. You can also microwave individual portions for 1–2 minutes, but baking retains the pepper texture better.
Freezing: Place cooled stuffed peppers on a baking sheet to freeze until solid, then transfer to freezer-safe containers or bags for up to 2 months. Reheat from frozen in a covered dish at 350°F until fully thawed and hot (about 30–40 minutes).
Food safety: Ensure reheated chicken reaches 165°F internal temperature. Discard leftovers kept at room temperature for more than 2 hours.
Creative twists
- Smoky Buffalo: Add 1/2 teaspoon smoked paprika and a dash of liquid smoke for a deeper profile.
- Cheesy-style (dairy-free): Stir in 1/4 cup dairy-free shredded cheese or an extra tablespoon of nutritional yeast.
- Buffalo Ranch Bowls: Skip the peppers and serve the mixture over cauliflower rice or a bed of greens for a bowl version.
- Mild version: Replace half the hot sauce with extra mayo and add diced roasted red pepper for sweetness.
FAQ
How long does this take from start to finish?
About 60–70 minutes total: 10–15 minutes to mix and stuff, plus 50 minutes baking (30 covered, 20 uncovered).
Can I make these ahead and bake later?
Yes — stuff the peppers and cover them tightly; refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if chilled.
Is this recipe Whole30 and keto-friendly?
It can be both. Use a Whole30-compliant hot sauce and paleo mayonnaise for Whole30. The naturally low-carb peppers and shredded chicken fit keto when you keep portions and any sweeteners out.
Can I feed kids who don’t like spicy food?
Make a milder batch by cutting the hot sauce in half and stirring in extra mayo or a little unsweetened plain yogurt (not Whole30) for children; add hot sauce to individual servings for adults.
How much filling does this recipe make?
With 4 cups of shredded chicken, you’ll comfortably fill 6 pepper halves (3 large peppers halved), with a bit extra depending on how tightly you pack them.
Conclusion
These Buffalo Chicken Stuffed Peppers are a fast, dairy-free, low-carb weeknight win—spicy, satisfying, and easy to scale for meal prep. For more ideas, check out my Easy Chicken Stuffed Cubanelle Peppers.
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