Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Indulge in the deliciousness of Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb! These vibrant peppers are filled with a spicy and savory shredded chicken mix, making for a hearty meal that’s perfect for any occasion.
- 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
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Green onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and remove the seeds. Arrange them cut-side up in a greased baking dish.
- In a bowl, mix shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions until well combined.
- Spoon the filling into each pepper half generously.
- Cover with foil and bake for 30 minutes; then remove foil and bake for an additional 20 minutes until peppers are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg