Buffalo Chicken Stuffed Peppers bring a delightful kick to your dinner table. They are packed with a rich, spicy flavor and are so easy to make, perfect for busy weeknights. This cozy dish is not only filling but also a hit with the whole family. Plus, they’re dairy-free and low-carb, making them a great choice for those with dietary preferences.

What Makes This Recipe Special

These stuffed peppers are a wonderful combination of tasty comfort food and healthy ingredients. They use simple, everyday items, so you won’t have to make an extra trip to the grocery store. Plus, they can be whipped up in no time, allowing you to spend more time with your loved ones. Kids and adults alike will enjoy the fun and flavorful filling. It’s an easy way to sneak in some veggies while satisfying those flavor cravings!

How to Make Buffalo Chicken Stuffed Peppers

Making these stuffed peppers is straightforward and fun. You just need to prepare the peppers, mix the stuffing, fill the peppers, and let the oven do the rest. It’s a simple method that yields delicious results without any fuss. So, grab your ingredients, and let’s get cooking!

What You Need

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 dressing for garnish
Fresh herbs for garnish

Step-by-Step

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 the 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!

Best Ways to Enjoy It

These stuffed peppers make a delightful main dish and pair well with a simple side salad or some roasted vegetables. If you’re looking for something refreshing, try serving them with a yogurt or ranch dip. You could also enjoy them with some warm crusty bread for a cozy meal. They’re perfect for game day or as a fun family dinner.

How to Store Buffalo Chicken Stuffed Peppers

To keep leftovers fresh, store them in an airtight container in the fridge for up to three days. If you want to save them for later, they can be frozen before or after baking. Wrap them tightly in freezer-safe packaging. When you’re ready to enjoy them again, thaw in the fridge overnight and reheat in the oven until warmed through.

Recipe Tips

Timing: Monitor cooking times; ovens may vary, and you want your peppers to be tender but not mushy.
Texture: If you like more crunch, bake them for a shorter time or enjoy them slightly al dente.
Ingredient Swaps: You can use ground turkey or beef if you prefer those proteins.
Avoiding Mistakes: Make sure to pack the filling tightly to prevent it from spilling out during baking.
Serving Suggestions: These are great for meal prep; enjoy them throughout the week!

Easy Flavor Ideas

Spicy Kick: Add diced jalapeños for an extra layer of heat.
Cheesy Version: If you’re not strictly dairy-free, sprinkle some shredded cheese on top before baking.
Veggie Option: Swap some of the chicken for black beans or lentils for a vegetarian take.

Common Questions

Can I make these stuffed peppers ahead of time?
Yes! You can prepare the filling and stuff the peppers the day before. Keep the assembled peppers covered in the fridge until you’re ready to bake them.

Is it okay to freeze stuffed peppers?
Absolutely! You can freeze them either before or after baking. Make sure they’re well-wrapped and let them thaw in the fridge before reheating.

How do I reheat leftover stuffed peppers?
For best results, reheat them in the oven at 350 degrees until warmed through, about 20 minutes. You can also microwave them, but they may become a bit soft.

What can I use instead of chicken?
You can use shredded turkey, pulled pork, or even a combination of beans for a vegetarian option. Just adjust seasonings to your taste.

What are some side dishes that go well with these peppers?
A side salad or steamed veggies complement the stuffed peppers nicely. You could also pair them with sweet potato fries for a fun twist!