Buffalo Chicken Stuffed Peppers Recipe
These Buffalo Chicken Stuffed Peppers are spicy, creamy, and incredibly satisfying! Bell peppers are roasted until tender and overflowing with a mix of shredded chicken tossed in tangy buffalo sauce, blended with dairy-free creaminess, and topped with a drizzle of ranch and fresh herbs. A low-carb, gluten-free, Whole30-friendly dinner that doesn’t skimp on bold flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Bell Peppers:
- 4 large bell peppers, halved and seeds removed
Buffalo Chicken Mixture:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup dairy-free cream cheese (or regular if not Whole30)
- 1/4 cup chopped green onions
- 1/4 tsp garlic powder
- Salt and black pepper to taste
Garnish:
- 1/4 cup chopped fresh parsley
- 1/3 cup dairy-free ranch dressing (or regular)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a large oven-safe skillet or baking dish.
- Prepare bell peppers: Arrange halved bell peppers in the dish, cut side up. Bake for 10 minutes to soften slightly.
- Make buffalo chicken mixture: In a mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, garlic powder, salt, and pepper. Mix until creamy and evenly coated.
- Fill bell peppers: Spoon the buffalo chicken mixture into each bell pepper half.
- Bake: Return stuffed peppers to the oven and bake for 15–20 minutes, or until the peppers are tender and filling is hot.
- Finish and serve: Remove from oven, drizzle with ranch dressing, and sprinkle with green onions and parsley. Serve warm.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
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Find it online: https://swivily.com/buffalo-chicken-stuffed-peppers-recipe/