These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a fantastic way to enjoy a wholesome meal that satisfies your taste buds. Perfect for weeknight dinners or gatherings, this dish combines tender bell peppers with spicy buffalo chicken filling. The unique blend of flavors and textures makes these stuffed peppers a standout choice for those following Whole30, paleo, gluten-free, and low-carb diets.
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have a delicious dinner on the table in no time.
- Flavor-Packed: The spicy buffalo sauce adds an irresistible kick that’s sure to please everyone at the table.
- Versatile Dish: This recipe can be customized with different fillings or toppings to suit your preferences.
- Healthy Ingredients: Made with wholesome ingredients, these stuffed peppers are both nutritious and satisfying.
- Diet-Friendly: Perfectly suited for various dietary needs, including dairy-free and low-carb options.
Tools and Preparation
To make these tasty buffalo chicken stuffed peppers, you will need a few essential tools. Having the right equipment can make your cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Large skillet or baking dish
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Importance of Each Tool
- Large skillet or baking dish: Essential for baking the stuffed peppers evenly while allowing them to get tender.
- Mixing bowl: Provides ample space to combine all ingredients without making a mess.
Ingredients
For the Stuffing
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
- 1 cup paleo mayonnaise, either homemade or store-bought avocado mayo
- 1/2 cup hot sauce or buffalo sauce – I love Frank’s red hot, but a Whole30 compatible buffalo sauce also works
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
For Garnish
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Step 1: Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit. This ensures that your stuffed peppers cook evenly.
Step 2: Prepare the Bell Peppers
Arrange the cut and de-seeded bell peppers in a lightly greased large skillet or baking dish with the cut side facing up.
Step 3: Mix the Filling
In a large mixing bowl, combine the following:
1. Cooked shredded chicken
2. Paleo mayonnaise
3. Hot sauce
4. Garlic powder
5. Onion powder
6. Kosher salt
7. Black pepper
8. Nutritional yeast (if using)
9. Thinly sliced green onions
Mix all ingredients thoroughly until well combined. Taste the mixture and adjust seasoning with more hot sauce or salt if desired.
Step 4: Stuff the Peppers
Fill each prepared bell pepper half with the buffalo chicken mixture. Make sure to pack it in tightly so that each pepper is full.
Step 5: Bake the Stuffed Peppers
Cover your baking dish with foil and bake for 30 minutes. After that, remove the foil and continue baking for another 20 minutes until the peppers are tender, and the stuffing is bubbling and slightly browned.
Step 6: Garnish and Serve
Top your stuffed peppers with a drizzle of Whole30 ranch dressing, additional thinly sliced green onions, and fresh herbs if desired before serving! Enjoy this delightful meal!
How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo chicken stuffed peppers are not only delicious but also versatile in how they can be served. Whether it’s for a casual family dinner or a gathering with friends, these stuffed peppers will impress everyone at the table.
Pair with a Fresh Salad
- Garden Salad: A light garden salad with mixed greens, cherry tomatoes, and cucumbers adds freshness.
- Caesar Salad: For a creamy twist, consider a dairy-free Caesar salad that complements the spicy filling.
Add Extra Sauces
- Dairy-Free Ranch Dressing: Drizzle additional ranch dressing over the stuffed peppers for added creaminess.
- Hot Sauce: Offer extra hot sauce on the side for those who like more heat.
Garnish Creatively
- Fresh Herbs: Top your buffalo chicken stuffed peppers with fresh cilantro or parsley for a burst of flavor.
- Chopped Green Onions: Sprinkle more green onions on top for an oniony crunch.
How to Perfect Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Creating the perfect buffalo chicken stuffed peppers requires attention to detail. Here are some tips to ensure your dish turns out fantastic every time.
- Choose the Right Peppers: Select large, firm bell peppers to hold all that flavorful filling without falling apart.
- Cook Chicken Thoroughly: Ensure your shredded chicken is cooked well before mixing it with other ingredients to enhance flavor and texture.
- Balance Spices: Adjust hot sauce and seasoning based on your taste preference, ensuring a balanced flavor profile.
- Pack Filling Tightly: When filling the peppers, make sure to pack the mixture tightly for better structure and flavor distribution.
Best Side Dishes for Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
To round out your meal, consider adding some tasty side dishes. Here are some excellent options that pair beautifully with buffalo chicken stuffed peppers.
- Zucchini Noodles: These make a great low-carb alternative to pasta and can be tossed in olive oil and garlic.
- Roasted Broccoli: Seasoned with olive oil and garlic, roasted broccoli is both nutritious and delicious.
- Cauliflower Rice: A great grain-free side that absorbs flavors well; sauté it with spices for added taste.
- Sweet Potato Wedges: Baked sweet potato wedges add a hint of sweetness that contrasts nicely with spicy flavors.
- Coleslaw: A crunchy coleslaw made with shredded cabbage and carrots offers a refreshing balance to the meal.
- Cucumber Tomato Salad: This light salad adds freshness and is quick to prepare with just olive oil and vinegar dressing.
Common Mistakes to Avoid
Many people make simple mistakes when preparing Buffalo Chicken Stuffed Peppers. Here are some common pitfalls and how to sidestep them.
- Using uncooked chicken: Always use cooked shredded chicken for this recipe. Raw chicken will not cook through in the peppers, leading to food safety issues.
- Overstuffing the peppers: While it may be tempting to pile on the buffalo chicken mixture, overstuffing can lead to uneven cooking and mess. Pack just enough filling for a snug fit.
- Skipping seasoning adjustments: Taste your buffalo chicken mixture before baking. You may want to add more hot sauce or salt based on your preference for spice and flavor.
- Not preheating the oven: Failing to preheat can delay cooking time and result in unevenly cooked peppers. Always ensure your oven is at 400 degrees before placing your dish inside.
- Ignoring the resting time: After baking, let the stuffed peppers rest for a few minutes. This helps the filling set slightly, making them easier to serve.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Buffalo Chicken Stuffed Peppers can be kept in the refrigerator for up to 3 days.
Freezing Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
- Allow the stuffed peppers to cool completely before freezing.
- Wrap each pepper in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
- Oven: Preheat your oven to 350°F (175°C). Place stuffed peppers in a baking dish covered with foil and heat for about 20-25 minutes until warm throughout.
- Microwave: Place one stuffed pepper on a microwave-safe plate. Heat on high for 2-3 minutes or until heated through.
- Stovetop: For best results, place stuffed peppers in a skillet with a little water. Cover and heat over medium-low until warmed through, about 10 minutes.
Frequently Asked Questions
Can I make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb ahead of time?
You can prepare these stuffed peppers ahead of time by assembling them and storing them unbaked in the refrigerator for up to 24 hours before cooking.
What kind of hot sauce should I use?
Frank’s RedHot is a popular choice due to its flavor and heat level, but feel free to choose any Whole30 compatible buffalo sauce that you enjoy.
How do I customize my Buffalo Chicken Stuffed Peppers?
You can customize these peppers by adding vegetables like diced celery or carrots into the filling. Additional spices like cumin or smoked paprika can also enhance the flavor.
Can I use other types of bell peppers?
Yes! Any color of bell pepper works well for this recipe. Feel free to choose your favorite or mix different colors for a vibrant presentation.
What are some serving suggestions?
These Buffalo Chicken Stuffed Peppers pair well with fresh salads or steamed vegetables and are perfect for meal prep!
Final Thoughts
Buffalo Chicken Stuffed Peppers are not only delicious but also versatile and easy to prepare. They make a great dinner option that caters to various dietary needs like dairy-free and low-carb diets. Feel free to customize them with your favorite ingredients or toppings! Give this recipe a try, and enjoy a wholesome meal that everyone will love!
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
Description
Indulge in a wholesome and satisfying meal with these Buffalo Chicken Stuffed Peppers. Perfect for weeknight dinners or gatherings, this recipe combines vibrant bell peppers with a spicy buffalo chicken filling that’s both flavorful and nutritious. Ready in just 15 minutes of prep time, these stuffed peppers cater to various dietary needs, including Whole30, paleo, gluten-free, and low-carb diets. With their versatile nature, you can easily customize the fillings to suit your preferences, making them an exciting option for everyone at the table. Serve them up for a delicious dinner that packs a punch!
Ingredients
- 3 large bell peppers (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce (buffalo sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- Green onions for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and remove seeds. Place cut side up in a baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix well.
- Stuff each pepper half tightly with the buffalo chicken mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until peppers are tender and filling is bubbly.
- Garnish with ranch dressing and additional green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Customize by adding diced celery or carrots to the filling for added crunch. Experiment with different spices like cumin or smoked paprika to enhance flavor. Store leftovers in an airtight container; they last up to 3 days in the fridge.