Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Enjoy flavorful Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb that are easy to make. Try this delicious recipe today!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- ½ cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bunch of green onions (sliced)
Instructions
- Preheat your oven to 400°F.
- Cut the bell peppers in half lengthwise and remove the seeds. Place them cut side up in a baking dish.
- In a bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions. Mix well.
- Generously fill each pepper half with the chicken mixture.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes until peppers are tender.
- Serve warm with ranch dressing and fresh herbs as garnish.
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg