Buffalo Chicken Stuffed Peppers

This zesty buffalo chicken stuffed pepper recipe transforms ordinary bell peppers into vessels of spicy, creamy goodness that satisfies both comfort food cravings and wholesome eating goals. As a dairy-free, gluten-free option that's also low carb and keto-friendly, these stuffed peppers have become my go-to dinner for both weeknights and when entertaining friends with diverse dietary needs.

I first made these for my sister who follows a dairy-free diet but was desperately missing buffalo chicken dip. The look on her face when she took that first bite told me everything I needed to know. Now they're requested at nearly every family gathering.

Ingredients

• 3 large bell peppers: Any color for a bright presentation and sturdy vessel for the filling
• 4 cups cooked shredded chicken: Using rotisserie chicken saves time while adding rich flavor
• 1 cup paleo mayonnaise: Provides creaminess without dairy and binds everything together
• 1/2 cup hot sauce or buffalo sauce: Frank's RedHot brings the perfect tangy heat
• 1 teaspoon garlic powder: Adds depth without the bite of fresh garlic
• 1 teaspoon onion powder: Provides savory notes throughout the filling
• 1 teaspoon kosher salt: Kosher salt has larger flakes that distribute flavor more evenly
• 1/4 teaspoon black pepper: Fresh ground pepper provides the best flavor
• 2 tablespoons nutritional yeast: Optional but adds a cheesy flavor without dairy
• 1 bunch green onions: Brings fresh brightness to balance the rich filling
• Whole30 ranch dressing: For garnish, cuts through the heat with creamy tanginess
• Fresh herbs: For garnish, adds color and fresh flavor contrast

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit. This higher temperature helps the peppers to soften while allowing the top of the filling to get slightly crispy. Make sure your oven is fully preheated before adding the peppers.

Prepare the Peppers:

Cut your bell peppers lengthwise and carefully remove all seeds and membranes. Arrange them cut side up in a lightly greased baking dish or large oven-safe skillet. Choose peppers that can stand up on their own when cut for the best presentation.

Mix the Filling:

In a large bowl combine your shredded chicken with mayonnaise hot sauce spices nutritional yeast and sliced green onions. Mix thoroughly until every bit of chicken is coated in the creamy buffalo mixture. Take a moment to taste and adjust the seasoning or hot sauce level to your preference.

Fill the Peppers:

Pack the buffalo chicken mixture generously into each pepper half pressing it in firmly. This helps the peppers hold their shape during baking and ensures each bite has plenty of filling. Fill them slightly above the rim for an abundant presentation.

Bake Covered Then Uncovered:

Cover the baking dish with foil and bake for 30 minutes. This initial covered baking helps soften the peppers without drying out the filling. Remove the foil and continue baking for another 20 minutes until the peppers are tender and the filling develops a slightly browned top.

Garnish and Serve:

Drizzle with ranch dressing and sprinkle with additional sliced green onions and fresh herbs just before serving. The cold ranch against the hot filling creates a delicious temperature contrast that enhances the overall experience.

The Frank's RedHot sauce is truly the star ingredient here. I discovered its magic years ago when making buffalo chicken for the first time and have never looked back. My family loves watching me liberally splash it into the mixture with a dramatic flourish that always signals something delicious is coming.

Make-Ahead Tips

These buffalo chicken stuffed peppers excel as a make-ahead meal. You can prepare the entire dish up to the baking point then cover and refrigerate for up to 48 hours. When ready to eat simply add 10 minutes to the covered baking time to account for the chilled ingredients. The flavors actually develop and improve after sitting for a while making this ideal for busy weeknight planning.

Storage Solutions

These peppers store beautifully in the refrigerator for up to 4 days in an airtight container. For freezing prepare the peppers through filling but freeze before baking. Arrange them on a baking sheet to freeze individually then transfer to freezer bags. When ready to eat thaw overnight in the refrigerator and bake as directed adding an extra 15 minutes of covered baking time.

Substitution Guide

For a lighter version substitute Greek yogurt for half the mayonnaise though this adds dairy. Cauliflower rice can be mixed with the chicken to stretch the filling while adding extra vegetables. Turkey works beautifully in place of chicken with virtually no difference in flavor profile. For those who avoid eggs completely a vegan mayonnaise works well in this recipe without compromising the creamy texture.

Frequently Asked Questions

→ What type of bell peppers work best for this dish?

Any color of bell peppers will work well for this recipe. Red, yellow, and orange peppers are sweeter, while green peppers have a slightly more savory flavor.

→ Can I use store-bought shredded chicken?

Yes, store-bought shredded chicken or rotisserie chicken is a convenient option and works perfectly for this dish. Just make sure it’s cooked and seasoned appropriately.

→ Can I use a different type of sauce instead of buffalo sauce?

Absolutely! You can use a Whole30-compatible buffalo sauce, a milder hot sauce, or even barbecue sauce to switch up the flavor profile.

→ How can I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, on the stove with a little water, or in the microwave by covering and warming for 2-3 minutes.

→ Can these be made ahead of time?

Yes, you can assemble the stuffed peppers ahead of time and store them in the fridge. Bake them when ready to serve for a fresh and warm meal.

→ Is nutritional yeast necessary?

No, nutritional yeast is optional. It adds a cheesy, nutty flavor, but you can skip it if you don’t have it on hand.