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 my favorite homemade dairy-free ranch dressing and fresh herbs. These peppers 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 our family’s kitchen – and one of my favorite meals.
I still make a 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 SO GOOD with a generous drizzle of dairy free ranch dressing, some fresh herbs, and green onion.
The best part? Baking it in the oven until perfectly tender and entirely bubbling over with flavor.
I tested this recipe a few different ways before deciding on the best way to make it. I really wanted to keep it as seamless and straightforward as possible, with no extra steps if they weren’t needed.
By covering the dish for the first period of baking, and then uncovering it for the last 20 or so minutes, there’s no need to par-bake the bell pepper shells and you also don’t end up with any excess liquid from the peppers in the baking dish once they’re done cooking.
The spice level is also adjustable based on your preference! Use a little less hot sauce for a less spicy option, or opt for a mild pre-made buffalo sauce in place of Frank’s Red Hot.
And it is made without cheese or rice, which makes it Whole30 and paleo friendly!
🔥 And if you lovvvve buffalo chicken everything as much as we do, this Dairy Free Buffalo Chicken Pasta, Baked Buffalo Salmon, Cashew Cream Buffalo Chicken Chili, Buffalo Roasted Cauliflower, and these Crispy Oven Baked Buffalo Chicken Wings are a musty try!
A few quick ingredient notes!
Any color bell pepper works, and I’ve used them all – green, red, yellow, and orange (they’re all delicious!). You will want to look for large bell peppers to make sure you have enough room inside them to stuff with the shredded chicken mixture.
If you can only find smaller peppers, just grab a couple extra so that you have enough to use up all of the filling.
Rotisserie chicken works so well for this recipe! One chicken is usually the perfect amount.
Frank’s Red Hot Sauce is the hot sauce I used when developing this recipe. You could also substitute with your favorite pre-made buffalo sauce for a slightly milder option.
And after the peppers come out of the oven I highly recommend topping them with our favorite dairy free ranch dressing – it’s so good!
How to make dairy-free buffalo chicken stuffed peppers
If you enjoyed these dairy-free stuffed peppers we’d love it if you would take a moment to rate and review them below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and 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!
Print
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 my favorite homemade dairy-free ranch dressing and fresh herbs. These peppers 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 mayonnaise
- 1/2 cup Frank’s Red Hot Sauce or pre-made buffalo sauce
- 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 serving
- Dairy Free ranch dressing for serving
- Fresh herbs (parsley, chives, or dill) for serving
Instructions
- Preheat the oven to 400 degrees.
- Add peppers to baking dish. Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- Make the filling. 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.
- Bake the peppers. 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.
- Serve and enjoy. 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: baked
- Cuisine: American
Amber says
Made it! So delicious and kid approved!
Nyssa Tanner says
Love to hear that, Amber! – Nyssa
Sarah says
So yummy and easy to make! Definitely adding this to my regular whole30 menu rotation. Thank you for the recipe!
Nyssa Tanner says
So glad you loved these, Sarah! Happy cooking 🙂 – Nyssa
Jamie says
So good! I increased the Franks Red Hot Sauce to 3/4C to give it a kick. would be amazing with beef too! thank you for sharing a wonderful recipe!
Nyssa Tanner says
Here for the extra spiciness (& ground beef sounds amazing – trying this the next time we make these!). So happy you enjoyed them, and thank you for leaving a thoughtful comment 🙂 Happy cooking! – Nyssa
Chloe says
So easy, yummy, and a fun dinner to add into the rotation! Added some shredded cheese and it was so good! My boyfriend and his dad LOVED this and my boyfriend swears he would never touch a vegetable hahah. Thanks so much!
Nyssa Tanner says
Wow! That’s truly a ringing endorsement :)! Thanks for your comment and I’m so glad that you and your family enjoyed this one. Happy cooking! – Nyssa
Cass says
I just made this and it was absolutely delicious and easy!!
Nyssa Tanner says
I’m so glad you enjoyed it! – Nyssa
Ashley says
My boyfriend and I LOVED this recipe. What a fun meal to throw into the rotation. We used a store bought mild buffalo sauce and added some shredded cheese towards the end. Will definitely make again. Thank you!
Nyssa Tanner says
Ohh that sounds delicious! I’m so happy to hear that you loved this one 🙂 Thank you for your thoughtful comment, and happy cooking! – Nyssa
Amanda B says
we loved this recipe! even my picky eater kids could not get enough! we did let them add a little cheese on top instead of ranch but it was perfect both ways!
Nyssa Tanner says
Yes! Such a win! So glad the whole family enjoyed, and happy cooking! – Nyssa