Description
Spicy and creamy buffalo chicken stuffed into vibrant bell peppers for a low-carb, dairy-free meal.
Ingredients
Scale
- 3 large bell peppers, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken
- 1 cup mayonnaise
- 1/2 cup Frank’s Red Hot Sauce or pre-made buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, thinly sliced
- Dairy-free ranch dressing for serving
- Fresh herbs (parsley, chives, or dill) for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the cut and de-seeded bell peppers in a lightly greased baking dish with the cut side facing up.
- Combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and green onions in a large bowl. Mix well to combine.
- Taste the mixture and adjust seasoning if necessary.
- Stuff each pepper with the chicken mixture, pressing down to fill them well.
- Cover with foil and bake for 30 minutes, then remove foil and bake for another 20 minutes until the peppers are tender and the filling is bubbling.
- Top with dairy-free ranch dressing, sliced green onions, and fresh herbs before serving.
Notes
Enjoy these stuffed peppers as a wholesome and flavorful meal, suitable for a low-carb diet.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg