Buffalo Chicken Stuffed Peppers (Dairy-Free & Low Carb)
Enjoy these flavorful, dairy-free buffalo chicken stuffed peppers, perfect for a low-carb meal with a spicy kick.
Ingredients
Bell Peppers
- 3 large bell peppers (any color, cut in half lengthwise and seeds removed)
- 4 cups cooked shredded chicken (about the perfect amount for this recipe)
- 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
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch green onions (white and light green parts, thinly sliced – plus more for serving)
- for serving Dairy Free ranch dressing
- for serving Fresh herbs (parsley, chives, or dill) (for garnish)
Instructions
- Arrange cut and de-seeded bell peppers in a greased dish, cut side up.
- Mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions until combined.
- Stuff the mixture into the peppers, packing it in.
- Bake covered for 30 minutes, then uncover and bake 20 more minutes until tender and bubbling.
- Top with ranch dressing, sliced green onions, and herbs before serving.
Notes
Feel free to add more hot sauce or herbs for extra flavor.