Pin it
Buffalo chicken stuffed peppers deliver all the bold, spicy flavors of your favorite buffalo chicken wings in a nutritious, satisfying dinner package. These vibrant bell peppers are filled with a savory mixture of shredded chicken, tangy buffalo sauce, and aromatic spices, then baked until tender. A perfect balance of heat and flavor, these stuffed peppers offer a wholesome twist on comfort food that fits multiple dietary approaches—Whole30, paleo, gluten-free, dairy-free, and keto/low-carb friendly.
I first developed this recipe during a Whole30 challenge when I was craving something with that classic buffalo kick but needed a recipe that would fit my dietary parameters. What began as an experiment quickly became a regular in our meal rotation. The combination of tender peppers with spicy, savory chicken filling satisfies comfort food cravings while still feeling nourishing and wholesome.
Essential Ingredients
- Bell peppers: Sweet, colorful vessels that become tender when baked
- Shredded chicken: Creates a protein-rich filling with perfect texture
- Hot sauce: Provides the signature buffalo flavor and satisfying heat
- Mayonnaise: Adds creaminess and richness without dairy
- Aromatics and spices: Build depth of flavor beyond the buffalo sauce
- Nutritional yeast: Offers cheese-like savoriness without dairy
- Green onions: Add fresh flavor and appealing color contrast
Preparation Method
- Prepare The Peppers:
- Preheat your oven to 400°F (200°C). Select 4-6 large bell peppers of any color—red, orange, yellow, and green all work beautifully. Cut each pepper in half lengthwise and carefully remove the seeds and membranes without puncturing the outer flesh. This creates the perfect vessel for holding the buffalo chicken filling. Arrange the prepared pepper halves cut-side up in a lightly greased baking dish or oven-safe skillet, ensuring they fit snugly so they remain upright during baking.
- Create The Filling:
- In a large mixing bowl, combine 4 cups of pre-cooked shredded chicken with 1/3 cup avocado oil mayonnaise, 1/2 cup hot sauce (such as Frank's RedHot), 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 thinly sliced green onions. Mix thoroughly until all ingredients are well incorporated and the chicken is evenly coated with the buffalo sauce mixture. Taste and adjust seasonings as needed, adding more hot sauce for additional heat or salt for flavor.
- Fill And Bake:
- Using a spoon, generously fill each pepper half with the buffalo chicken mixture, packing it in firmly. The filling should mound slightly above the edges of the peppers. Cover the baking dish with aluminum foil and bake for 30 minutes, which allows the peppers to begin softening while keeping the filling moist. After 30 minutes, remove the foil and continue baking for an additional 20 minutes until the peppers are tender and the filling is bubbling and slightly browned on top.
- Finish With Fresh Elements:
- Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. Just before serving, drizzle with dairy-free ranch dressing and sprinkle with additional sliced green onions and fresh herbs such as cilantro or parsley. These fresh elements provide a cooling contrast to the spicy filling and add visual appeal to the finished dish.
Pin it
My grandmother taught me that the best recipes adapt traditional favorites to meet current needs without sacrificing flavor. When I first made these dairy-free stuffed peppers, I worried they would lack the richness that cheese typically provides. To my delight, the combination of mayonnaise and nutritional yeast created a creamy, savory element that made cheese completely unnecessary. The addition of ranch dressing as a finishing touch was inspired by classic buffalo wing service—and it elevates these peppers from good to extraordinary.
Serving Suggestions
Serve with a side of cauliflower rice for a completely low-carb meal. Pair with a fresh green salad dressed with lemon and olive oil for brightness. Offer extra dairy-free ranch and hot sauce on the side for those who enjoy additional sauce. Complete the meal with roasted sweet potatoes for those not following a low-carb approach.
Storage Wisdom
Refrigerate: leftover stuffed peppers in an airtight container for up to 4 days. For meal prep, prepare the peppers completely but hold off on baking—cover tightly and refrigerate for up to 2 days before baking. Freeze baked and cooled stuffed peppers individually wrapped in foil, then stored in a freezer bag for up to 3 months.
Reheating Options
- Oven Method: Reheat in a 350°F oven for 15-20 minutes until warmed through, covering with foil if the tops begin to brown too much.
- Stovetop Method: Place peppers in a skillet with a few tablespoons of water, cover, and warm over medium-low heat until heated through, about 10 minutes.
- Microwave Method: For quick reheating, cover with a damp paper towel and microwave for 2-3 minutes, checking halfway through.
Creative Variations
- Mediterranean Style: Use Greek-seasoned chicken and top with dairy-free tzatziki instead of ranch.
- BBQ Chicken: Substitute buffalo sauce with your favorite barbecue sauce for a sweeter, smokier option.
- Mexican Inspired: Add cumin and chili powder to the filling and top with guacamole and salsa.
- Asian Fusion: Use coconut aminos, ginger, and garlic in the filling and drizzle with tahini sauce.
Pin it
I've made these buffalo chicken stuffed peppers for countless gatherings and family dinners, and they never fail to impress. What makes them truly special is how they transform a simple ingredient list into something that feels indulgent while actually supporting nutrition goals. The vibrant colors, bold flavors, and adaptability to various dietary needs make this recipe a standout that satisfies both comfort food cravings and wellness intentions.
Frequently Asked Questions
- → Can I use a different type of meat for this recipe?
- Yes! While shredded chicken works perfectly, you could substitute ground chicken, ground turkey, or even shredded pork. Just make sure the meat is fully cooked before mixing with the other filling ingredients.
- → What's a good substitute for the avocado mayo to make this recipe lighter?
- For a lighter version, you can replace half of the mayo with unsweetened Greek yogurt (if you don't need it to be dairy-free) or a dairy-free yogurt alternative. Another option is to use mashed avocado mixed with a little olive oil for creaminess.
- → Can I make these buffalo chicken stuffed peppers ahead of time?
- Absolutely! You can prepare the filling and stuff the peppers up to 2 days ahead, then cover and refrigerate. When ready to eat, simply bake as directed, adding about 5-10 extra minutes to the covered baking time since they'll be starting from cold.
- → What are some good side dishes to serve with these stuffed peppers?
- For a low-carb meal, serve with a simple side salad, roasted Brussels sprouts, or cauliflower rice. If you're not following a low-carb diet, these pair nicely with rice, quinoa, or roasted sweet potatoes.
- → I don't have nutritional yeast. What can I use instead or can I just leave it out?
- Nutritional yeast adds a cheesy flavor without dairy, but it's completely optional in this recipe. You can simply omit it without replacing it, or if you don't need the recipe to be dairy-free, you could add a quarter cup of grated Parmesan cheese instead.