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These zesty buffalo chicken stuffed peppers pack all the kick and flavor of your favorite wings in a healthy, filling dinner option. The colorful bell peppers get stuffed with juicy shredded chicken, zingy buffalo sauce, and flavorful seasonings, then baked to perfection. You'll love how these balance heat with taste while fitting many eating styles—they're Whole30 approved, paleo-friendly, contain no gluten or dairy, and work great for keto or low-carb diets.
I came up with this dish during a Whole30 round when I needed something with that buffalo kick that wouldn't break my eating rules. What started as just trying something new quickly became a family favorite. The mix of soft peppers with that spicy, rich chicken filling hits the spot when you want comfort food that doesn't leave you feeling heavy afterward.
Key Components
- Bell peppers: Naturally sweet containers that soften beautifully while cooking
- Shredded chicken: Forms a hearty, protein-packed base with great bite
- Hot sauce: Brings that classic buffalo zing and pleasant warmth
- Mayonnaise: Creates smoothness and depth without needing cheese
- Aromatics and spices: Add layers of taste beyond just heat
- Nutritional yeast: Brings a cheesy flavor without any actual dairy
- Green onions: Give a crisp taste and pretty green contrast
Cooking Instructions
- Get The Peppers Ready:
- Turn your oven to 400°F (200°C). Pick out 4-6 big bell peppers in any colors you like—they all taste great. Slice each one down the middle lengthwise and scoop out the seeds and white parts without poking through the flesh. This makes perfect little bowls for your chicken mix. Place them cut-side up in a greased baking dish or oven-safe pan, making sure they sit snugly so they won't tip over while cooking.
- Mix Your Stuffing:
- In a big bowl, stir together 4 cups of already-cooked shredded chicken with 1/3 cup avocado mayo, 1/2 cup hot sauce (Frank's RedHot works great), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons nutritional yeast, and 1/4 cup sliced green onions. Stir everything until it's completely mixed and all the chicken is coated in the sauce. Give it a taste and add more hot sauce if you want it spicier or more salt if needed.
- Load And Cook:
- Grab a spoon and stuff each pepper half full with your chicken mixture, pressing it in firmly. The filling should slightly dome over the edges. Cover your baking dish with foil and pop it in the oven for 30 minutes to let the peppers start getting soft while keeping everything juicy. After that time's up, pull off the foil and let it cook another 20 minutes until you can easily pierce the peppers and the top looks slightly browned and bubbly.
- Add The Final Touches:
- Take your stuffed peppers out and let them cool down for about 5 minutes. Right before you serve them, drizzle some dairy-free ranch on top and sprinkle with extra green onions and some fresh herbs like cilantro or parsley. These fresh additions cool down the spicy filling and make the whole dish look even more appetizing.
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My grandma always said great cooking means updating classic dishes to fit your needs while keeping all the taste. When I first tried making these dairy-free peppers, I wasn't sure if they'd be rich enough without cheese. I was so happy to find that mayo combined with nutritional yeast created such a creamy, savory base that I didn't miss cheese at all. Adding ranch dressing at the end came from how we always served buffalo wings—and it takes these peppers from good to absolutely fantastic.
Pairing Ideas
These go great with some cauliflower rice if you're watching carbs. A simple green salad with just lemon and olive oil adds brightness to balance the spice. Put extra dairy-free ranch and hot sauce on the table for people who want more. If you're not counting carbs, some roasted sweet potatoes round out the meal perfectly.
Keeping Leftovers
In the fridge: store any extra stuffed peppers in a sealed container for up to 4 days. For meal planning, you can prep everything but wait to bake them—just cover them tightly and keep in the fridge for up to 2 days. To freeze them, wrap each baked and cooled pepper in foil, then stick them in a freezer bag where they'll last up to 3 months.
Warming Them Up
- In your oven: Heat at 350°F for 15-20 minutes until hot throughout, covering with foil if the tops start getting too dark.
- On the stove: Put your peppers in a pan with a bit of water, cover it, and warm over medium-low heat for about 10 minutes.
- Using the microwave: For the fastest option, cover with a damp paper towel and microwave 2-3 minutes, checking halfway.
Tasty Twists
- Go Greek: Use chicken seasoned with Mediterranean herbs and top with dairy-free tzatziki.
- BBQ Version: Swap out buffalo sauce for your top BBQ sauce for something smokier and sweeter.
- Tex-Mex Style: Toss in some cumin and chili powder, then finish with guacamole and fresh salsa.
- Asian Flair: Mix in coconut aminos, fresh ginger, and garlic, then drizzle with creamy tahini.
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I've brought these buffalo chicken stuffed peppers to so many parties and family meals, and they always get rave reviews. What I love most is how they turn basic ingredients into something that feels like a treat while actually being good for you. With their bright colors, bold tastes, and ability to fit different diets, this dish truly stands out by satisfying both your comfort food cravings and health goals at the same time.
Frequently Asked Questions
- → Can I swap the chicken for another meat?
- Sure! Ground turkey, ground chicken, or even shredded pork works great. Just fully cook the meat before mixing your filling.
- → How can I lighten up the recipe without mayo?
- You can swap half the mayo for plain, unsweetened Greek yogurt (if you skip the dairy-free part) or use mashed avocado blended with olive oil as a lighter, creamy option.
- → Can I prep these peppers ahead of time?
- Definitely! Stuff the peppers and pop them in the fridge up to 2 days before baking. Add a few extra minutes to the cook time when reheating from cold.
- → What sides pair well with these peppers?
- For a low-carb option, try cauliflower rice, a leafy green salad, or roasted veggies like Brussels sprouts. If carbs aren't a concern, they go well with quinoa, rice, or sweet potato.
- → What if I don't have nutritional yeast at home?
- It's totally optional. Skip it, or if you're okay with some dairy, a sprinkle of Parmesan cheese works just fine.