Description
These vibrant, low-carb Buffalo chicken stuffed peppers feature tender roasted bell peppers packed with a creamy, spicy shredded chicken filling. This dish captures all the bold heat of traditional buffalo wings in a nutritious, easy-to-prepare meal. Perfect for busy weeknights, these peppers provide an intense flavor profile that satisfies the whole family while remaining keto-friendly and gluten-free.
Ingredients
3 large bell peppers, halved lengthwise and seeded
4 cups cooked shredded chicken
1 cup mayonnaise
1/2 cup buffalo or hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch green onions, finely sliced
Optional toppings: dairy-free ranch, fresh parsley, extra buffalo sauce
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and half of the green onions.
Arrange the halved bell peppers in a large baking dish or oven-safe skillet.
Stuff each pepper half generously with the buffalo chicken mixture.
Cover the dish tightly with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is heated through.
Garnish with the remaining green onions and optional toppings before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Use a high-quality mayonnaise for the best texture. Ensure your chicken is fully cooked before mixing to maintain safety.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American