Are you ready to spice up your weeknight dinner routine? These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are an explosion of flavor wrapped up in a satisfying, healthy package. Imagine tangy, spicy buffalo chicken mixed with creamy dairy-free mayo and vibrant green onions, all nestled inside sweet bell pepper boats. It’s pure comfort food, lightened up and perfect for anyone eating low-carb or avoiding dairy—every bite delivers that familiar buffalo punch with a fresh, veggie-forward twist.

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but delivers big, bold flavors. Every ingredient in Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb pulls its own weight, bringing color, zip, or comfort to the table. Here’s why each part matters:

Bell Peppers: Naturally sweet and colorful, these become the edible vessel for all that spicy, creamy chicken goodness.
Cooked Shredded Chicken: Rotisserie chicken is a shortcut superhero—tender, ready to go, and soaks up all the buffalo sauce flavor.
Paleo Mayonnaise: Creamy and rich without any dairy; avocado or homemade mayo keeps everything Whole30-friendly.
Hot Sauce or Buffalo Sauce: Frank’s Red Hot is a classic for good reason—pick a Whole30 version if needed for clean ingredients and crave-worthy heat.
Garlic Powder: Adds delicious savoriness that boosts the chicken mixture.
Onion Powder: Rounds out the flavors for a slightly sweet, tangy foundation.
Kosher Salt: Essential to elevate and balance out those big, bold tastes.
Black Pepper: A little heat and depth to enhance the buffalo kick.
Nutritional Yeast (optional): Lends a cheesy, umami note, making this dish even more satisfying while still being dairy free.
Green Onions: Adds a punch of bright, fresh flavor and a beautiful pop of green—don’t skip the garnish!
Whole30 Ranch Dressing: Creamy, cool drizzle on top that brings everything together.
Fresh Herbs: Optional, but they always bring a burst of freshness and curb appeal to the finished dish.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Prep and Preheat

Start by preheating your oven to 400 degrees. This ensures your peppers roast up tender and everything inside gets bubbly and delicious at just the right pace. While the oven is heating, slice your bell peppers in half lengthwise and remove the seeds and membranes.

Step 2: Arrange the Pepper Boats

Lightly grease a large skillet or baking dish and nestle your bell pepper halves inside, cut side up. Laying out your peppers this way means they hold every ounce of that buffalo chicken filling during baking, and nothing gets lost.

Step 3: Mix the Buffalo Chicken Filling

Grab a large bowl and combine your shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and the sliced parts of the green onions. Mix it all together until creamy and evenly combined. This is the heart of your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb—taste it now and adjust for spiciness or salt, if needed!

Step 4: Stuff the Peppers

Spoon the creamy, spicy chicken filling generously into each bell pepper half. Pack it in a bit so every bite of pepper comes loaded with seasoned chicken. The contrast of cool peppers and hot filling is what makes every stuffed bite irresistible.

Step 5: Bake Until Bubbly

Cover the baking dish tightly with foil and bake for 30 minutes. This first round steams the peppers so they get extra tender. Then, remove the foil and let them bake another 20 minutes—this is when the filling turns golden, crisped on top, and irresistibly fragrant. The peppers should be easy to pierce but still hold their shape.

Step 6: Add Final Touches and Serve

Once out of the oven, hit those hot stuffed peppers with a drizzle of Whole30 ranch dressing, a scattering of fresh green onions, and any chopped herbs you like. These garnishes cool things down and make your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb feel restaurant-worthy—snap a photo before you dig in!

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Garnishes

The finishing touches make all the difference! A splash of creamy ranch, extra green onions, and maybe some freshly chopped cilantro or parsley will brighten the dish beautifully. They cool down the buffalo heat and add eye-catching color, making every plate look inviting and a little gourmet.

Side Dishes

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are hearty enough to stand alone, but a fresh, crunchy side salad or some simple cauliflower rice makes the meal even more satisfying. If you want to keep it easy, sliced cucumbers or carrot sticks keep the buffalo spirit alive and add extra crunch.

Creative Ways to Present

For dinner parties or potlucks, arrange the stuffed peppers on a big platter and drizzle with ranch in zig-zags. Sprinkle lots of green herbs for a vibrant, party-ready look. You can even slice each pepper half into smaller pieces for bite-sized, handheld appetizers—great for game day or any gathering craving a touch of heat.

Make Ahead and Storage

Storing Leftovers

Allow any extra Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb to cool before carefully placing them in an airtight container. Keep them in the refrigerator for up to 4 days—this dish reheats surprisingly well, so it’s perfect for meal prep or next-day lunches.

Freezing

These stuffed peppers freeze beautifully! Wrap individual pepper halves tightly with foil or plastic wrap and then store in a freezer-safe container or zip-top bag. They’ll stay fresh for up to 2 months—just remember to thaw them in the fridge overnight before reheating.

Reheating

To bring your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb back to life, reheat them covered in the oven at 350 degrees until hot all the way through, about 15–20 minutes. For a quick option, microwave on medium heat in 1-minute bursts, covering with a damp paper towel to keep them moist.

FAQs

Can I use ground chicken instead of shredded?

Absolutely! Cook up your ground chicken first, then follow the same steps for mixing. The texture will be a bit different, but the results are still deliciously satisfying and work perfectly in Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb.

What’s the best hot sauce for this recipe?

Frank’s Red Hot is a fan favorite for true buffalo flavor, but any Whole30-compliant buffalo sauce works. You can adjust the spice level to match your personal heat tolerance—you’re in charge!

Are these peppers spicy?

They offer a mild to moderate heat, depending on your hot sauce and how much you use. For a milder version of Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb, scale back the sauce or add extra mayo for balance.

Can I prep these ahead of time?

Definitely! Assemble the stuffed peppers up to the point before baking, cover, and refrigerate for up to a day in advance. Just pop them in the oven when you’re ready to serve for a stress-free dinner.

What herbs pair best as garnishes?

Fresh parsley, cilantro, or chives add a lovely pop of color and flavor on top of your Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb. Choose your favorite or mix and match for even more freshness.

Final Thoughts

If you’re looking for a bold, healthy, and totally satisfying twist on classic comfort food, Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb deliver every time. They’re simple, crowd-pleasing, and a little bit addictive! Give them a try and watch your family ask for second helpings—you might just find your new favorite weeknight dinner.