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Spicy buffalo chicken 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 tasty mix of pulled chicken, zesty buffalo sauce, and flavorful seasonings, then cooked till soft. Striking the right balance between heat and taste, these stuffed peppers bring a healthy spin on comfort food that works for many eating styles—Whole30, paleo, gluten-free, dairy-free, and keto/low-carb friendly.
I came up with this dish during a Whole30 round when I was longing for that classic buffalo taste but had to stick within certain food rules. What started as just trying something new quickly turned into a family favorite. The mix of soft peppers with that spicy, flavorful chicken filling hits the spot when you want comfort food that still feels good for your body.
Key Components
- Bell peppers: Naturally sweet, bright containers that soften beautifully when baked
- Pulled chicken: Forms a protein-packed filling with just the right bite
- Hot sauce: Delivers that classic buffalo taste and pleasant warmth
- Mayonnaise: Brings smoothness and depth without using any dairy
- Flavor boosters and herbs: Create complex taste beyond just the buffalo sauce
- Nutritional yeast: Adds a cheesy flavor without using actual cheese
- Green onions: Bring crisp taste and pretty green highlights
Cooking Instructions
- Get Your Peppers Ready:
- Turn your oven on to 400°F (200°C). Pick out 4-6 big bell peppers in any colors—green, red, yellow, or orange all do the job well. Slice each pepper down the middle lengthwise and carefully take out the seeds and ribs without making holes in the pepper walls. This makes the perfect holder for your buffalo chicken mix. Put the empty pepper halves cut-side facing up in a lightly oiled baking dish or oven-safe pan, making sure they're snug so they stay upright while cooking.
- Mix Your Stuffing:
- In a big bowl, stir together 4 cups of already-cooked shredded chicken, 1/3 cup avocado 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 thinly cut green onions. Stir everything until it's well mixed and the chicken is fully covered in the buffalo sauce blend. Give it a taste and add more hot sauce if you want it spicier or more salt if needed.
- Load And Cook:
- With a spoon, fill each pepper half generously with the chicken mixture, pressing it in firmly. The filling should rise slightly above the edges. Cover your baking dish with foil and pop it in the oven for 30 minutes, which lets the peppers start to soften while keeping everything moist. After that first half hour, take off the foil and keep baking for another 20 minutes until the peppers are tender and the filling is hot and slightly browned on top.
- Add Fresh Touches:
- Take the peppers out of the oven and let them sit for 5 minutes before serving. Just before bringing them to the table, drizzle some dairy-free ranch on top and sprinkle with more sliced green onions and fresh herbs like cilantro or parsley. These cool, fresh additions balance out the spicy filling and make the dish look even more appetizing.
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My grandma always said good cooking means updating old favorites to fit your needs without losing what makes them special. When I first tried making these dairy-free stuffed peppers, I was worried they wouldn't have that rich taste you usually get from cheese. I was so happy to find that mayo and nutritional yeast together made everything creamy and savory enough that I didn't miss the cheese at all. Adding ranch dressing at the end was something I borrowed from how buffalo wings are typically served—and it turns these peppers from simply good into something really special.
Pairing Ideas
Try them alongside cauliflower rice for a totally low-carb dinner. Match with a simple green salad with just lemon and olive oil for freshness. Put extra dairy-free ranch and hot sauce on the table for anyone who wants more. Round out your meal with baked sweet potatoes if you're not watching carbs.
Keeping It Fresh
Keep in fridge: any leftover peppers in a sealed container up to 4 days. For planning ahead, get everything ready but don't bake—wrap tightly and keep in the fridge up to 2 days before cooking. You can also freeze cooked and cooled peppers by wrapping each one in foil, then putting them in a freezer bag for up to 3 months.
Warming Them Up
- In the oven: Heat at 350°F for 15-20 minutes until hot all the way through, covering with foil if the tops start getting too dark.
- On the stove: Put peppers in a pan with a splash of water, cover, and warm over medium-low heat until hot, about 10 minutes.
- Using the microwave: For the fastest option, cover with a damp paper towel and microwave 2-3 minutes, checking halfway.
Tasty Twists
- Go Greek: Use chicken with Mediterranean spices and top with dairy-free tzatziki instead of ranch.
- BBQ Style: Swap the buffalo sauce for your top-pick barbecue sauce for something sweeter with smoky notes.
- Taco Night: Mix in cumin and chili powder with the filling and finish with guacamole and fresh salsa.
- Eastern Flair: Use coconut aminos, fresh ginger, and garlic in your mix and drizzle with tahini sauce.
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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 stand out is how they turn basic ingredients into something that feels like a treat while actually supporting your health goals. The bright colors, bold tastes, and ability to work with different diets make this recipe special—it satisfies both your comfort food cravings and your wellness aims.
Frequently Asked Questions
- → Can I swap the chicken for another kind of meat?
- Of course! You can use ground turkey, shredded pork, or ground chicken. Just be sure whatever meat you're using is fully cooked before combining it with the other ingredients.
- → Is there a way to make this filling less heavy?
- Sure! You can lighten it up by swapping part of the mayo for unsweetened Greek yogurt, if you're not keeping it dairy-free. Another idea is using mashed avocado mixed with a bit of olive oil for a creamy texture.
- → Can I prepare these peppers in advance?
- Totally! Make the filling and stuff the peppers, then refrigerate them uncooked for up to two days. When you're ready, bake them as directed, adding 5-10 minutes to the baking time since they're cold from the fridge.
- → What side dishes go well with these?
- If you're after low-carb sides, try a fresh salad, roasted veggies like Brussels sprouts, or cauliflower rice. For non-low-carb options, they go great with quinoa, regular rice, or even sweet potatoes.
- → Can I skip the nutritional yeast? What could I use instead?
- You can leave the nutritional yeast out, no problem! If you don't need the dish to be dairy-free, grated Parmesan is a good alternative. Otherwise, just skip it without a replacement.