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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 ranch dressing and fresh herbs. Healthy, 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 ranch dressing, some fresh herbs, and green onion.
The best part?
This healthy 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 love buffalo chicken everything, this Dairy Free Buffalo Chicken Pasta 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
- Healthy
- Savory
- Hearty
- Easy to make
- Protein rich
- Absolutely delicious!
Buffalo chicken stuffed peppers 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!
Are these chicken stuffed peppers gluten free?
Yes! They are 100% gluten free.
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
Other delicious Whole30 recipes
Love this recipe and looking for other delicious Whole30 dinner recipes? Try these favorites!
- Super easy Whole30 chicken salad
- Healthy Whole30 chicken pot pie soup
- Whole30 Mediterranean chicken bowls with creamy tahini
- Cajun shrimp with garlic aioli
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!
Buffalo Chicken Stuffed Peppers {whole30 + paleo + gluten free + low carb}
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 19 reviews
- Author: Nyssa Tanner
- 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 ranch dressing and fresh herbs. Healthy, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.
Ingredients
Scale
- 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 dressingfor 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: healthy
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