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.