These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of dairy free ranch dressing and fresh herbs. They are wholesome, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.
The best buffalo chicken stuffed peppers
I grew up eating stuffed peppers for dinner at least once a week. It was a staple in my grandma’s kitchen – and one of my favorite meals.
I still make her classic version now and then when I’m craving comfort food that reminds me of my childhood.
But we’ve been super into buffalo EVERYTHING lately and I thought – why not stuff some peppers with buffalo shredded chicken and see how that turns out?
The verdict: beyond delicious.
Savory, spicy, and just *perfect* with a generous drizzle of dairy free ranch dressing, some fresh herbs, and green onion.
The best part?
This stuffed bell pepper recipe is Whole30, paleo, gluten free, nut free, and low carb / keto friendly (!!!) Made without cheese, without rice, and baked in the oven until perfectly tender and bubbling over with flavor.
And if you alsooo love buffalo chicken everything, this Dairy Free Buffalo Chicken Pasta, Baked Buffalo Salmon, Buffalo Roasted Cauliflower, and these Crispy Oven Baked Buffalo Chicken Wings are a musty try!
Why you’ll love these buffalo chicken stuffed peppers
These stuffed bell peppers are:
- Spicy
- Flavorful
- Satisfying
- Savory
- Hearty
- Easy to make
- Absolutely delicious!
Ingredients
The ingredients for this stuffed bell pepper recipe are fairly straightforward.
They’re made without rice or cheese (unlike traditional stuffed peppers) but they are definitely not lacking in flavor.
Here’s what you need to make these stuffed peppers
- Sweet bell peppers – Any color of bell pepper works – I’ve used green, red, yellow, and orange and all are delicious. Look for larger bell peppers to make sure you have enough room inside them to stuff with the shredded buffalo chicken. If you can only find small bell peppers, maybe grab an extra one or two.
- Shredded chicken – 4 cups pre-cooked shredded chicken is what you’ll use for this recipe. You can either cook it yourself or buy a rotisserie chicken from the grocery store. One rotisserie chicken will be about the perfect amount of chicken for this recipe.
- Mayonnaise – To keep the recipe Whole30 / paleo friendly make sure you grab a compatible avocado oil mayonnaise.
- Hot sauce – Franks red hot sauce is what I used, but you could substitute your favorite pre-made buffalo sauce instead.
- Dried spices – Garlic powder, onion powder, salt, and pepper give these stuffed peppers an additional boost of flavor.
- Nutritional yeast – Nutritional yeast is optional, but it adds a delightful layer of savory umami flavor.
- Green onions – Thinly sliced green onions add a welcome note of fresh green flavor.
After the peppers come out of the oven I highly recommend topping them with some dairy free ranch dressing, some more thinly sliced green onion, and fresh herbs.
How to make buffalo chicken stuffed peppers
These stuffed peppers are surprisingly easy to make, and most of the cook time is hands off while the peppers bake in the oven!
Which leaves the perfect amount of time to prepare a side dish or two to serve with them.
Here’s the step-by-step
- Preheat the oven to 400 degrees.
- Arrange cut and de-seeded bell peppers in a large lightly greased skillet or baking dish, cut side up.
- In a large bowl combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired.
- Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
- Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.
- Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve!
Can these stuffed peppers be prepared ahead of time?
Absolutely.
These stuffed bell peppers can be made ahead of time and re-heated before serving.
Just hold off on adding any ranch dressing or fresh herbs until you’re ready to serve them.
How to re-heat stuffed peppers
These chicken stuffed peppers make great leftovers can be re-heated a few different ways.
- In the oven – Warm in a pre-heated oven at 350 degrees until heated through – about 10-15 minutes. If they start getting too dark cover with foil until fully heated.
- On the stove top – Place peppers in a skillet with a few tablespoons of water. Cover and warm over medium low heat until heated through. If the water has fully evaporated before they are warm add an additional tablespoon as needed.
- In the microwave – Cover with a paper towel and warm peppers for 2-3 minutes until heated through. The center of the stuffed peppers always takes the longest. To speed up the re-heating time you can cut the stuffed peppers in half.
Some yummy side dishes to serve with these stuffed peppers
These stuffed peppers could certainly be enjoyed on their own, but if you’d like to serve them with a side dish here’s some ideas.
- Roasted sweet potatoes
- Mexican Roasted Cauliflower
- A simple green salad
- Garlic green beans
- Mashed cauliflower
- Sautéed garlic spinach
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
- Total Time: 1 hour and 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of dairy free ranch dressing and fresh herbs. They are wholesome, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.
Ingredients
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
- 1 cup paleo mayonnaise, either homemade or store bought avocado mayo
- 1/2 cup hot sauce or buffalo sauce – I love Frank’s red hot, but a Whole30 compatible buffalo sauce also works
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400 degrees.
- Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- In a large bowl combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired.
- Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
- Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.
- Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve!
Notes
These chicken stuffed peppers can be re-heated a few different ways.
In the oven – Warm in a pre-heated oven at 350 degrees until heated through – about 10-15 minutes. If they start getting too dark cover with foil until fully heated.
On the stove top – Place peppers in a skillet with a few tablespoons of water. Cover and warm over medium low heat until heated through. If the water has fully evaporated before they are warm add an additional tablespoon as needed.
In the microwave – Cover with a paper towel and warm peppers for 2-3 minutes until heated through. The center of the stuffed peppers always takes the longest. To speed up the re-heating time you can cut the stuffed peppers in half.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: dinner
- Method: oven
- Cuisine: american
Connie says
I love this! It is now one of my go to recipes. I have started making it unstuffed as a casserole. I also cut the Mayo in half and added a little Greek yogurt. Love love love it.
Nyssa Tanner says
Love the sound of those recipe modifications! So lovely to hear that you love this recipe and have made it your own 🙂 Thank you for taking the time to leave your review, and happy cooking! – Nyssa
Diana Baik says
Can I make this in the air fryer? If so, how long?! And can I use precooked chicken from Costco?
Nyssa Tanner says
Hi Diana! I have not tried it but I imagine that you could! I don’t have a ton of experience cooking in an air fryer but from a quick google search on cooking stuffed peppers in an air fryer it seems like 12-15 minutes at 360 would be a good start – cooking them a little longer if needed. And any type of precooked chicken works! So I’m sure the one from Costco would be great. I’d love to hear how they turn out if you give it a try! Happy cooking 🙂 – Nyssa
Kelly says
Heaven!! This is one of my new favorite recipes. I’ve made them twice this week already! I would love to try these as an appetizer for a super bowl party with mini peppers!
Nyssa Tanner says
Ohh that’s a wonderful idea! I’ll be trying that myself for sure 🙂 So glad you love this one, and happy cooking! – Nyssa
HannahR says
Great recipe! I was wondering if the calories are 423/half pepper or 423/whole pepper cut in half? Thanks so much!
Nyssa Tanner says
So glad that you enjoyed these peppers! Thanks for asking this question, it was a little confusing the way it was written. The nutrition information per serving is for half of a stuffed pepper. I updated it to reflect that detail! Happy cooking! – Nyssa
Meg says
This recipe is awesome. So simple and delicious!
Nyssa Tanner says
I’m so glad that you enjoyed it! Happy cooking – Nyssa
Chelsea says
The chicken got so dried out for me so bummed!
Nyssa Tanner says
Hi Chelsea! I’m so sorry to hear that this recipe didn’t turn out like you hoped! It’s possible that the stuffing would turn out dry if the chicken was already overcooked before you used it to stuff the peppers. Chicken breast in particular can be so sensitive to cooking temperatures. If you decide to try it again I would suggest using a mix of white and dark meat to keep the filling moist. You could also always reduce the cooking time slightly (though the peppers won’t be quite as tender). Thank you for your feedback! – Nyssa
Laura says
This is hands down my family’s favorite meal! Thank you so much for creating it!!!
I have one vegan in the family and I use a meat substitute and just keep out a little of the “sauce” for hers!
A++
Nyssa Tanner says
Oh YUM! Love that easy little swap to make this one accessible for your whole fam! So glad to hear that you love this recipe 🙂 Thank you for sharing, and happy cooking! – Nyssa
Michele says
I made these tonight, and they were amazing!
However, the calorie count (Calories Per Serving: 276) is WAY off. I used an avocado-based Mayo with 100 calories per tbsp. If 16 tablespoons equal one cup… that’s a LOT of calories!
Nyssa Tanner says
Hi Michele! So glad you enjoyed the stuffed peppers 🙂 I just took another look at the software I use to calculate nutrition and updated it to include the exact avocado oil mayonnaise I used, so it should be updated now. Thanks for catching that!
Abbie says
It was amazing thank you for the recipe
Nyssa Tanner says
So glad to hear that you enjoyed it! Thanks for the review 🙂 – Nyssa
Carissa Torres says
Made some minor changes but otherwise followed the recipe. AWESOME!!! Crazy flavorful. Tastes decadent, but without the million calories. This recipe is a keeper for sure!
Nyssa Tanner says
Yes yes! So glad you hear you loved it. Thank you for your review and happy cooking!! – Nyssa
Sonya says
I made these the other day for dinner and my whole family loved it! Even the kids! I’m wondering if saving the leftovers is possible for this recipe, and if so how do you best recommend preserving it all? Thanks!
Nyssa Tanner says
Hi Sonya! Saving the leftovers is definitely possible for this recipe. I usually store them in a covered container in the refrigerator for up to 4 days. For the best texture I like to reheat them in the oven at 350-375 until warmed through, but they can also be warmed in the microwave. I’m so glad you and the whole family enjoyed! xo, Nyssa
Lisa says
Absolutely delicious!! We’ve made this 3x now and my family loves it!! Kids say it’s a lil spicy so I dial down the hot sauce. But I make it as stated otherwise. Love it! Thank you for the great recipe!!
Nyssa Tanner says
Yes yes yes! So glad your whole family loves it and that you’re able to adjust the recipe to suit everyones preferences. Thank YOU for taking the time to drop a note! xo, Nyssa
Angel Smith says
I added ranch seasoning packet to the chicken mixture instead of the ranch on top and sprinkled shredded cheese on the top the last 10 minutes it was delish 🙂
Nyssa Tanner says
Yumm! Those additions sound perfect, Angel – So glad you enjoyed this one!! xo, Nyssa
Sonya says
Thank you Nessa! I made this for my family last night and my whole family loved it. I want to make this again but my husband asked if I could make it spicier… any tips? Thank you!
Nyssa Tanner says
Aw yes! I’m so happy you all enjoyed it 🙂 To make it spicier I would suggest adding a generous pinch of cayenne to the chicken mixture when you add all the other spices! If you have a spicy hot sauce on hand that you like you could also add several dashes of that. Hope that helps! Thank you for your comment! xo, Nyssa
Gracia says
Hey Nyssa! I made these the other night for my husband and I and we loved them! Fairly easy and quick considering how delicious they are. I will definitely be making again. Thanks!
Nyssa Tanner says
Hi Gracia! So happy you and your husband enjoyed them. Thank you so much for taking the time to leave a review – I really appreciate it! 🙂
Nikki says
This is such a yummy version of an old classic… I use orange and yellow peppers though because I don’t care for green…yummy every time!
Nyssa Tanner says
Ohh yes I love that! Using red and yellow peppers is the perfect option if you’re not a fan of green 🙂 Thank you for your feedback!
Bonnie M says
This was delicious! My husband who isn’t a fan of mayo or onions liked it too
Definitely a keeper recipe!
Nyssa Tanner says
I’m happy to hear it Bonnie!
Amanda says
This was amazing! Served with a crumble of blue cheese and some blue cheese dressing. Strawberries on the side. Mmmm
Nyssa Tanner says
Ohh yum! I love the idea of these peppers with a blue cheese dressing + crumble. That’s some real deal buffalo chicken energy for sure 🙂 So glad you enjoyed!
Francesca says
I love love love this recipe! It’s very fast and easy to make and absolutely delicious! During the holidays I would just make the buffalo filling, bake it for 15-20 min in a casserole dish, and boom buffalo chip dip! I would serve it with almond crackers, HUGE success at every event. Thank you again Nyssa for another amazing recipe!
Nyssa Tanner says
Okay that is genius! I actually have a buffalo chicken dip coming to the blog in the next month or so but you’ve already cracked the code! So happy you love this recipe and thank you for the thoughtful comment!!
Erin says
Yum! This will definitely become a staple in our rotation.
Nyssa Tanner says
Yay!! So happy you enjoyed 🙂