Buffalo Chicken Stuffed Peppers
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.
Ingredients
Buffalo Chicken Stuffed Peppers Ingredients
- 3 large bell peppers cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken a rotisserie chicken will work perfectly
- 1 cup mayonnaise
- 0.5 cup Frank's Red Hot Sauce or pre-made buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast optional
- 1 bunch green onions thinly sliced white and light green parts
- dairy free ranch dressing for serving
- fresh herbs parsley, chives, or dill for serving
Instructions
- 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.
- Stuff the mixture into the bell peppers, 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 buffalo chicken stuffed peppers are wholesome, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.