If you love the bold, spicy flavor of buffalo chicken wings but want a lighter, healthier version for dinner, these Buffalo Chicken Stuffed Peppers are exactly what you need. Juicy bell peppers are filled with tender shredded chicken tossed in creamy buffalo sauce and baked to perfection. They’re packed with protein, low in carbs, and completely free of dairy, grains, and gluten—making them ideal for Whole30 and Paleo diets. I first made these when I was looking for a weeknight dinner that was both satisfying and guilt-free, and they instantly became a staple. The combination of spicy buffalo flavor, tender chicken, and the sweetness of roasted bell peppers creates an irresistible balance. Plus, they’re easy to make ahead and perfect for meal prep.
Why You’ll Love This Recipe
These Buffalo Chicken Stuffed Peppers are a high-protein, low-carb meal that doesn’t compromise on flavor. They’re creamy, spicy, and completely customizable—perfect for anyone following Whole30, Keto, or Paleo lifestyles. The sweetness of the roasted bell peppers balances the heat of the buffalo sauce beautifully. Whether you’re making them for a weeknight dinner, meal prep, or game-day snack, these peppers are sure to impress.
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Buffalo Chicken Stuffed Peppers — Whole30, Paleo, Gluten-Free, and Low-Carb Goodness
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Buffalo Chicken Stuffed Peppers are a flavorful, healthy dinner option packed with spicy shredded chicken, creamy sauce, and baked bell peppers. They’re Whole30, Paleo, gluten-free, and low-carb — perfect for a guilt-free comfort meal!
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 2 cups cooked shredded chicken breast
- 1/3 cup buffalo sauce (Whole30 or Paleo compliant)
- 1/4 cup mayonnaise (Whole30 compliant) or Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 green onions, chopped (for garnish)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Brush the halved bell peppers with olive oil and place them cut side up in a baking dish.
- In a large bowl, combine shredded chicken, buffalo sauce, mayonnaise, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well coated.
- Spoon the buffalo chicken mixture evenly into each pepper half, pressing lightly to fill.
- Cover the dish with foil and bake for 25–30 minutes, until the peppers are tender.
- Remove foil and bake an additional 5 minutes to slightly brown the tops.
- Garnish with chopped green onions and parsley before serving.
Notes
- For extra creaminess, mix in 2 tablespoons of dairy-free cream cheese or shredded mozzarella (if not Paleo).
- You can make these ahead of time and reheat for meal prep lunches or dinners.
- Serve with cauliflower rice or a green salad for a complete Whole30 meal.
- Adjust the level of spice by using more or less buffalo sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bell Peppers
Use red, orange, yellow, or green bell peppers—each brings a slightly different flavor and color. Cut them in half and remove the seeds for the perfect edible “bowl.”
Cooked Shredded Chicken
This recipe is a great way to use leftover chicken or rotisserie chicken. The shredded texture absorbs the buffalo sauce perfectly.
Buffalo Sauce
Choose a Whole30-compliant buffalo sauce made with clean ingredients. You can also make your own using hot sauce, ghee, and garlic powder.
Coconut Cream or Mayo (Whole30 Approved)
Adds creaminess to balance the spice and bind the filling together. If you’re not on Whole30, regular cream cheese or Greek yogurt works too.
Garlic Powder and Onion Powder
These spices deepen the flavor and complement the buffalo sauce without overpowering it.
Green Onions
Chopped green onions add a touch of freshness and crunch to the filling.
Salt and Black Pepper
Enhances the overall flavor and helps balance the heat.
Optional Garnishes
Fresh parsley, sliced avocado, or crumbled dairy-free “blue cheese” make great toppings for serving.
Directions
Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them in a baking dish, cut side up.
In a large bowl, combine shredded chicken, buffalo sauce, coconut cream (or Whole30 mayo), garlic powder, onion powder, and half of the chopped green onions. Stir until everything is evenly coated and creamy. Taste and adjust the heat level by adding more or less buffalo sauce as desired.
Spoon the chicken mixture evenly into each pepper half, filling them generously. Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender but not mushy. Remove the foil and bake uncovered for an additional 5 minutes to slightly crisp the tops.
Garnish with the remaining green onions, parsley, or avocado slices. Serve warm and enjoy the perfect balance of spicy, creamy, and sweet flavors.
Equipment needed :
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 4 servings (8 pepper halves). Preparation takes about 15 minutes, and cooking time is around 30–35 minutes, making it an easy and wholesome 45-minute meal that’s great for busy evenings.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or microwave gently until warmed through. These stuffed peppers also freeze well—wrap individually and store for up to 2 months. Thaw overnight before reheating.
Variations and Customizations
Extra Spicy Kick
Add diced jalapeños or a few dashes of hot sauce for more heat.
Dairy-Lover’s Version
Top with shredded cheddar or blue cheese crumbles before baking for a melty, cheesy finish.
Low-FODMAP Option
Skip the onion and garlic powders and use chives or scallions instead for milder flavor.
Cauliflower Rice Mix
Add cauliflower rice to the chicken mixture for extra volume and fiber.
Ranch Twist
Mix in a spoonful of Whole30-approved ranch dressing for a cool, tangy contrast to the buffalo heat.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, it’s perfect for this dish and makes preparation even faster.
What kind of buffalo sauce should I use?
Use a Whole30-compliant sauce if following that diet, or any brand you prefer.
Are these peppers very spicy?
They have a moderate heat, but you can adjust by using less buffalo sauce or adding extra cream.
Can I make them dairy-free?
Yes, just use coconut cream or a dairy-free mayo alternative.
Can I prep these ahead of time?
Absolutely. Assemble the peppers, refrigerate, and bake when ready to serve.
Can I freeze them?
Yes, they freeze very well—just reheat slowly to retain texture.
What side dishes go well with this recipe?
Try a side salad, roasted sweet potatoes, or cauliflower mash.
Can I make this with ground chicken?
Yes, cooked ground chicken or turkey works perfectly in place of shredded chicken.
How do I make homemade buffalo sauce?
Mix hot sauce with melted ghee and a touch of garlic powder—it’s quick and Whole30-friendly.
Can I use another protein instead of chicken?
Shredded turkey or even canned tuna can work for a creative twist.
Conclusion
These Buffalo Chicken Stuffed Peppers are a perfect example of how healthy food doesn’t have to be boring. They’re spicy, creamy, and bursting with flavor, yet totally Whole30, Paleo, and low-carb. Whether you’re looking for a simple weeknight dinner or a meal prep favorite, these stuffed peppers deliver all the satisfaction of buffalo chicken wings—without the guilt.
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