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Spicy buffalo chicken stuffed peppers pack all the zesty, fiery tastes of your go-to buffalo wings in a healthy, filling dinner option. These colorful bell peppers come stuffed with a mouthwatering mix of pulled chicken, zesty buffalo sauce, and flavorful seasonings, then baked till soft. Giving you that perfect kick of heat and taste, these stuffed peppers put a wholesome spin on comfort eating that works for many diets—Whole30, paleo, gluten-free, dairy-free, and keto/low-carb friendly.
I came up with this dish during one of my Whole30 rounds when I needed something with that buffalo punch but had to stick to certain food rules. What started as just trying something new quickly turned into a family favorite. The mix of soft peppers with that hot, tasty chicken filling hits the spot when you want comfort food but don't want to feel guilty afterward.
Vital Ingredients
- Bell peppers: Juicy, bright carriers that soften beautifully in the oven
- Shredded chicken: Forms a protein-packed filling with just the right bite
- Hot sauce: Delivers that classic buffalo taste and welcome heat
- Mayonnaise: Brings smoothness and depth without using any dairy
- Aromatics and spices: Add layers of taste beyond just the buffalo sauce
- Nutritional yeast: Gives a cheesy flavor kick without actual cheese
- Green onions: Bring crisp taste and pretty color contrast
Cooking Steps
- Ready The Peppers:
- Heat your oven to 400°F (200°C). Pick 4-6 big bell peppers in any shade—green, red, yellow, or orange all do the job nicely. Slice each pepper down the middle and gently take out the seeds and ribs without making holes in the outer part. This makes perfect cups for holding your chicken mix. Place your empty pepper halves cut-side facing up in a greased baking dish or oven-safe pan, making sure they're snug so they stay upright while cooking.
- Mix Your Stuffing:
- Grab a big bowl and throw in 4 cups of already-cooked shredded chicken with 1/3 cup avocado oil mayo, 1/2 cup hot sauce (Frank's RedHot works great), 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 chopped green onions. Stir everything together until the chicken gets completely covered in the buffalo sauce blend. Give it a taste and fix the flavors as needed, maybe adding extra hot sauce for more kick or salt for extra punch.
- Load And Cook:
- Take a spoon and stuff each pepper half with plenty of the buffalo chicken mix, pushing it down firmly. The filling should sit a bit higher than the edges of your peppers. Cover your dish with foil and pop it in the oven for 30 minutes, which lets the peppers start getting soft while keeping everything moist. After that half hour, pull off the foil and keep baking another 20 minutes until the peppers get tender and the filling bubbles and browns slightly on top.
- Add The Final Touches:
- Take your peppers out and let them cool off for about 5 minutes before you serve them. Right before bringing them to the table, drizzle some dairy-free ranch on top and scatter more sliced green onions and fresh herbs like cilantro or parsley. These fresh additions cool down the spicy filling and make the whole dish look more appetizing.
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My grandma always told me good cooking means updating old favorites for today's needs without losing what makes them taste amazing. When I first tried making these dairy-free stuffed peppers, I worried they'd miss that rich taste cheese usually brings. But I was so happy to find the mayo and nutritional yeast combo created a smooth, savory base that made me forget all about cheese. Adding ranch dressing at the end came from how people usually eat buffalo wings—and it turns these peppers from just good to absolutely fantastic.
What To Serve With It
Try it with some cauliflower rice for a totally low-carb option. Add a simple green salad with olive oil and lemon juice for freshness. Put extra dairy-free ranch and hot sauce on the table for folks who want more. Round out the meal with some roasted sweet potatoes if you're not counting carbs.
Keeping It Fresh
Refrigerate: any leftovers in a sealed container for up to 4 days. For planning ahead, get everything ready but skip the baking—wrap tightly and keep in the fridge for up to 2 days before cooking. To freeze, bake and cool your stuffed peppers, wrap each one in foil, then pack in a freezer bag and store up to 3 months.
Warming It Up
- Oven Way: Warm them up at 350°F for 15-20 minutes until hot all the way through, covering with foil if the tops start getting too brown.
- Stovetop Way: Put peppers in a pan with a splash of water, cover, and heat on medium-low until warmed up, about 10 minutes.
- Microwave Way: For the fastest fix, cover with a wet paper towel and zap for 2-3 minutes, checking halfway.
Fun Twists
- Going Greek: Try Greek-spiced chicken topped with dairy-free tzatziki instead of ranch.
- BBQ Version: Swap buffalo sauce for your top pick BBQ sauce for something sweeter and smoky.
- Tex-Mex Style: Throw in some cumin and chili powder then finish with guac and salsa on top.
- Asian Flair: Use coconut aminos with ginger and garlic, then drizzle with tahini sauce before serving.
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I've brought these buffalo chicken stuffed peppers to so many parties and family meals, and they always get rave reviews. What really makes them special is how they turn such basic ingredients into something that feels like a treat while actually supporting your health goals. The bright colors, bold tastes, and how they work for so many different diets make this recipe stand out as something that satisfies both your cravings and your wellness aims.
Frequently Asked Questions
- → Can I swap the chicken for another protein?
- Definitely! You could use ground turkey, pork, or even shredded beef. Just make sure the protein is fully cooked before mixing it with the other ingredients.
- → What’s a lighter option instead of avocado mayo?
- You could mix mashed avocado with some olive oil or substitute half the mayo with unsweetened Greek yogurt if dairy isn't an issue. A dairy-free yogurt alternative works too!
- → Can I make these in advance?
- Of course! Prep the filling and stuff the peppers up to two days before. Keep them in the fridge covered, and when you’re ready to bake, just add a few extra minutes to compensate for the chill.
- → What sides go well with this dish?
- If you're sticking to low-carb, whip up a salad, roast some Brussel sprouts, or use cauliflower rice. Not low-carb? They pair perfectly with roasted sweet potatoes or quinoa.
- → I don’t have nutritional yeast. Can I skip it?
- Totally optional! You can leave it out, or if dairy isn’t an issue, toss in a bit of Parmesan for a similar cheesy kick.