Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

If you’re searching for a meal that delivers big, bold flavor without the dairy or carbs, you’ve just hit the jackpot. These Buffalo Chicken Stuffed Peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of dairy-free ranch dressing and fresh herbs, they are a wholesome, flavorful, and incredibly satisfying meal. Perfect for those following Whole30, paleo, gluten-free, dairy-free, and low-carb / keto lifestyles, this recipe is about to become a regular in your dinner rotation.

Why You’ll Love This Recipe

Getting a healthy dinner on the table that appeals to the whole family can be a challenge, but this recipe is a true game-changer. The magic of these stuffed peppers lies in their perfect balance of familiar comfort food and clean, conscious eating.

The creamy, tangy buffalo chicken filling is so delicious that no one will suspect it’s made without dairy or loaded with carbs. The recipe is also incredibly adaptable. You can adjust the spice level to your preference, and it’s a fantastic way to use up leftover or rotisserie chicken, making it both an economical and time-saving option for busy weeknights.

Ingredients

For the Stuffed Peppers:

• 3 large bell peppers – any color (red, yellow, or orange are naturally sweeter)

• 4 cups cooked shredded chicken – one store-bought rotisserie chicken is the perfect amount, making this recipe incredibly easy

• 1 cup paleo mayonnaise – use either homemade or a store-bought avocado oil mayonnaise to keep the recipe Whole30 and paleo compliant

• 1/2 cup hot sauce or buffalo sauce – Frank’s RedHot is a classic choice that works perfectly. For a strictly Whole30 version, ensure your chosen brand is compliant

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 2 tablespoons nutritional yeast (optional) – this adds a delightful savory, “cheesy” flavor without any dairy

• 1 bunch of green onions – white and light green parts thinly sliced, plus more for garnish

For Garnish:

• Whole30 ranch dressing – for drizzling

• Fresh herbs – such as chopped parsley or cilantro

Instructions

Step 1: Prepare the Peppers

Preheat your oven to 400°F (200°C). While it’s heating, wash the bell peppers, slice them in half lengthwise, and remove all the seeds and white membranes. Arranging the pepper halves cut-side up in a lightly greased large skillet or a 9×13 inch baking dish .

A helpful tip: Using a baking sheet instead of a deep casserole dish can help the peppers roast instead of steam, resulting in a better texture .

Step 2: Make the Buffalo Chicken Filling

In a large mixing bowl, combine the 4 cups of cooked shredded chicken, 1 cup paleo mayonnaise, 1/2 cup hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the optional 2 tablespoons of nutritional yeast. Add the sliced green onions, reserving a small handful for garnish.

Mix everything thoroughly until the chicken is evenly coated in the creamy, spicy sauce. This is the perfect time to taste the mixture and adjust the seasoning, adding more hot sauce or salt if desired .

Step 3: Stuff and Bake

Spoon the buffalo chicken mixture generously into the prepared pepper halves, packing it in to create hearty, full portions.

Cover the baking dish tightly with foil and bake for 30 minutes. After this time, remove the foil and continue to bake for another 20 minutes, or until the peppers are tender to your liking and the stuffing is bubbling and slightly browned on top .

Step 4: Serve

Remove the peppers from the oven and let them cool for a few minutes. Just before serving, drizzle with a generous amount of Whole30 ranch dressing and sprinkle with the reserved sliced green onions and fresh herbs .

Meal Prep and Storage Tips

This is a fantastic recipe for weekly meal prep, as the flavors meld and intensify overnight.

• To Store: Allow any leftovers to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days .

• To Reheat: You have a few options for reheating:

  • Oven: Rewarm the peppers in a baking dish in a preheated oven at 350°F until heated through, about 10-15 minutes. Cover with foil if they start to get too dark .

  • Stovetop: Place the peppers in a skillet with a few tablespoons of water. Cover and warm over medium-low heat until heated through, adding more water if it evaporates too quickly .

  • Microwave: For a quick option, cover with a paper towel and heat for 2-3 minutes, until warm all the way through .

• To Freeze: These stuffed peppers freeze beautifully. Place cooled peppers in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating .

Serving Suggestions

While these Buffalo Chicken Stuffed Peppers are a complete and satisfying meal on their own, you can easily round out your dinner with a few simple sides:

• For a Fresh Contrast: A simple, crisp green salad with a light vinaigrette helps balance the spice and richness of the peppers.

• To Bulk It Up: If you’re not strictly low-carb, serving the peppers with a side of cauliflower rice, regular rice, or quinoa is a delicious way to make the meal even more hearty .

• Classic Pairings: Don’t forget the classic buffalo wing accompaniments! Serve with extra celery sticks and carrot sticks for a refreshing, crunchy contrast .

Customizations and Variations

The base recipe is incredibly versatile. Here are a few ways to make it your own:

• Spice Level: Control the heat by adjusting the amount of hot sauce. Use a little less for a milder version, or add a pinch of cayenne pepper for an extra kick .

• Different Peppers: While bell peppers are standard, you can also use poblano peppers for a smokier flavor or even mini sweet peppers to create a fun appetizer version .

• Add Veggies: Feel free to stir in other vegetables into the filling. Diced celery, sautéed onions, or even riced cauliflower work wonderfully to add more nutrients and volume .

• With Beans: For a non-Whole30 version that includes legumes, adding a can of rinsed Great Northern or cannellini beans to the filling is a fantastic way to add fiber and make it even more budget-friendly .

Dietary Information

This recipe for Buffalo Chicken Stuffed Peppers is specially crafted to fit within several popular dietary frameworks without compromising on flavor.

• Dairy-Free: By using paleo mayonnaise and omitting cheese, this recipe is completely free of dairy. The optional nutritional yeast provides a cheesy flavor without any dairy products.

• Low-Carb/Keto: With only wholesome, low-carb ingredients, this dish is an excellent choice for a keto lifestyle. One serving typically contains around 4-6 grams of net carbs, depending on the size of your peppers and specific brands used.

• Whole30: When made with a compliant mayonnaise (check for no added sugar) and a compatible hot sauce like Frank’s RedHot or Primal Kitchen, this recipe is a perfect Whole30 meal.

• Paleo: This recipe is paleo-friendly, aligning with the principles of using whole, unprocessed foods.

• Gluten-Free: All ingredients used are naturally gluten-free, making this a safe and delicious option for anyone with gluten sensitivities or celiac disease.

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Print Recipe

These buffalo chicken stuffed peppers are a spicy, satisfying, and wholesome dinner that everyone will love! Filled with shredded chicken, zesty buffalo sauce, and creamy dairy-free mayo, they’re topped with a drizzle of dairy-free ranch and fresh herbs for extra flavor. Perfect for Whole30, paleo, gluten-free, dairy-free, and low-carb / keto diets.

• Author: alae

Ingredients

Scale 1x2x3x

• 3 large bell peppers (any color), halved and seeds removed

• 4 cups cooked shredded chicken (rotisserie chicken works perfectly)

• 1 cup paleo mayonnaise (homemade or store-bought avocado mayo)

• ½ cup hot sauce or buffalo sauce (Frank’s RedHot or Whole30-friendly version)

• 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 garnish)

• Whole30 ranch dressing, for garnish

• Fresh herbs, for garnish

Instructions

• Preheat the oven: Set oven to 400°F (200°C).

• Prepare the peppers: Arrange the halved, de-seeded bell peppers cut-side up in a lightly greased large skillet or baking dish.

• Mix the filling: In a large bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly and adjust seasoning or hot sauce to taste.

• Stuff the peppers: Fill each bell pepper with the buffalo chicken mixture, packing it in evenly.

• Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, until the peppers are tender and the filling is bubbly and slightly browned.

• Garnish and serve: Drizzle with dairy-free ranch dressing, sprinkle extra green onions and fresh herbs, and serve hot.

Notes

• Use a rotisserie chicken to save time and add extra flavor.

• Try different colors of bell peppers for a vibrant presentation.

• For extra heat, add a pinch of cayenne pepper or more buffalo sauce to the filling.

• These peppers reheat well, making them great for meal prep or leftovers.

Nutrition

• Calories: 320 kcal per serving
• Sugar: 3g
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 28g

Conclusion

These Dairy-Free & Low-Carb Buffalo Chicken Stuffed Peppers are more than just a recipe; they are proof that eating healthy doesn’t mean sacrificing flavor. They are the perfect solution for a busy weeknight dinner, a meal prep superstar, or even a crowd-pleasing dish for your next gathering. With their spicy, creamy filling and tender roasted pepper vessel, they are guaranteed to become a beloved favorite that you’ll make again and again.