Buffalo Chicken Stuffed Peppers
Spicy, filling, and low-effort Buffalo Chicken Stuffed Peppers made with rotisserie chicken, perfect for busy weeknights.
Ingredients
For the stuffed peppers
- 3 large large bell peppers, any color — halved lengthwise and seeds removed
- 4 cups cooked shredded chicken (a whole rotisserie chicken ≈ perfect amount)
- 1 cup paleo mayonnaise (homemade or avocado-based store-bought mayo)
- 1/2 cup hot sauce or buffalo sauce (Frank’s RedHot or a Whole30-compatible buffalo sauce)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional — adds savory, 'cheesy' depth without dairy)
- 1 bunch green onions, white and light green parts thinly sliced (reserve some tops for garnish)
- Whole30 ranch dressing for garnish (optional)
- Fresh herbs (parsley or cilantro) for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Lightly grease a large skillet or baking dish. Arrange pepper halves, cut side up, so they sit snugly without tipping.
- In a large bowl combine shredded chicken, mayo, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced white/light-green parts of the green onions. Mix until well combined. Taste and adjust salt or hot sauce.
- Pack the buffalo chicken mixture into each pepper half, pressing to fill them well.
Cooking
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 20 minutes, until the peppers are tender and the filling is bubbling and slightly browned on top.
- Remove from oven. Drizzle with Whole30 ranch (if using), sprinkle sliced green onion tops and fresh herbs, and serve warm.
Notes
Store leftovers in an airtight container for 3–4 days. To reheat, bake covered at 350°F (175°C) for about 15–20 minutes. For longer storage, freeze for up to 3 months.