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