The aroma of spicy, savory goodness fills the kitchen as you bite into a Buffalo Chicken Stuffed Pepper. This dish combines the bold flavors of buffalo sauce with sweet, tender bell peppers, making it a perfect meal that takes just under an hour to prepare. It works wonderfully for a quick weeknight dinner or a crowd-pleasing party dish.
This recipe is for anyone craving a hearty, low-carb meal that is both dairy-free and bursting with flavor. It’s ideal for game day gatherings or a simple family dinner. Prepare the chicken filling ahead of time and store it in the refrigerator to save time on busy nights.
Why You’ll Love This Recipe
- The stuffed peppers are incredibly flavorful and packed with tender shredded chicken.
- The creamy paleo mayonnaise balances the heat from the buffalo sauce perfectly.
- This dish is naturally low in carbs, making it a healthier alternative to traditional stuffed peppers.
- It’s customizable; adjust the spice level to suit your taste by altering the amount of hot sauce.
What You’ll Need
Gather these ingredients for a delicious meal:
For the Peppers
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
For the Filling
- 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 – Frank’s Red Hot is a favorite
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 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 Serving
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Note: Nutritional yeast adds a cheesy flavor; omit it if desired.
Substitutions & Swaps
- Substitute chicken with turkey or tofu.
- Use regular mayo in place of paleo.
- Swap hot sauce for a milder variety.
- Use any color of bell pepper based on preference.
How to Make It
Prepare to create a delicious meal with these simple steps:
Preheat the oven
Preheat the oven to 400 degrees.
Arrange the peppers
Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
Combine the filling
In a large bowl, combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired.
Fill the peppers
Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
Bake covered
Cover baking dish and bake stuffed peppers for 30 minutes.
Bake uncovered
Remove foil and bake another 20 minutes until peppers are tender and the stuffing is bubbling and slightly browned.
Garnish and serve
Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months.
Reheat: Microwave for 2-3 minutes, or until heated through.
Tips for Best Results
- Use freshly cooked chicken for the best flavor and texture.
- For a spicier kick, add more hot sauce to the filling according to your preference.
- If you prefer softer peppers, bake for an extra 10 minutes covered with foil.
- Experiment with different types of hot sauces for varied flavors.
Serving Suggestions
- Serve with a side salad for a light and healthy meal.
- Pair with roasted vegetables for an added crunch.
- Perfect for tailgating or casual get-togethers with friends.
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