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.
Ingredients
Main ingredients
- 3 large bell peppers (any color), halved lengthwise and seeds removed Choose firm, evenly sized peppers for even baking.
- 4 cups cooked shredded chicken A whole rotisserie chicken yields about this amount.
- 1 cup paleo mayonnaise (homemade or store-bought avocado mayo) Use a compliant paleo mayo for Whole30.
- 1/2 cup hot sauce or buffalo sauce Frank’s RedHot works well; ensure it's Whole30-compliant 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, thinly sliced Reserve some thin slices for garnish.
- to taste Whole30 ranch dressing for drizzling Optional, for garnish.
- to taste fresh herbs (cilantro, parsley, or chives) Optional, for garnish.
Instructions
Preparation
- 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 cut sides to prevent sticking.
- In a large bowl, combine the shredded cooked chicken, 1 cup of paleo/avocado mayo, 1/2 cup of 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; adjust seasoning if desired.
- Pack the buffalo chicken mixture tightly into each pepper half.
Baking
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, until the peppers are tender and the stuffing is bubbling and slightly browned.
- Remove from the oven and top each pepper with a drizzle of Whole30 ranch dressing, thinly sliced green onions, and fresh herbs before serving.
Notes
Store 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.