Description
Enjoy the bold, tangy flavor of buffalo chicken in a wholesome, low-carb stuffed pepper dish. These peppers are filled with a creamy buffalo chicken mixture and are perfect for meal prep or a healthy weeknight dinner. They are naturally gluten-free and can be customized to fit various dietary needs.
Ingredients
Scale
- 3 large bell peppers (any color), halved and deseeded
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce (dairy-free if needed)
- ¼ cup canned coconut cream or unsweetened dairy-free yogurt
- 1 stalk celery, finely diced
- 2 green onions, thinly sliced (plus more for garnish)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray. Arrange the pepper halves cut side up in the dish.
- In a large bowl, combine the shredded chicken, buffalo sauce, coconut cream (or yogurt), celery, green onions, garlic powder, onion powder, salt, and pepper. Stir until everything is fully coated and creamy.
- Spoon the buffalo chicken filling generously into each pepper half. Press down lightly so they’re fully packed.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10–15 minutes, until the peppers are tender and the filling is hot and slightly browned.
- Top with fresh herbs or more green onions for a burst of color and flavor. Serve hot and enjoy every bite.
Notes
- Store leftover filling separately to stuff into baked sweet potatoes or wrap into lettuce cups for a second-day meal.
- Use rotisserie chicken for convenience.
- Add dairy-free cream cheese or more coconut cream for extra creaminess.
- Use mild buffalo sauce or mix with yogurt to reduce spice.
- Add toppings like avocado slices, chopped tomatoes, or dairy-free ranch drizzle.
- Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Not freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 220
- Sugar: 3g
- Sodium: N/A
- Fat: 13g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: N/A