It is the start of a new season. You want a meal that feels light but keeps you full. These Buffalo Chicken Stuffed Peppers are the perfect answer for your healthy reset.

They bring all the spicy flavor you love without any of the heavy dairy. This recipe is a lifesaver when you need a satisfying dinner fast. You can feel good about serving this to your whole family tonight.

Why You’ll Love This Recipe

This dish is a winner because it balances comfort and nutrition. It is flavor-packed and filling without feeling heavy. You get plenty of protein to keep your energy up all evening long.

It fits perfectly into a busy winter schedule. The ingredients are simple and easy to find at any grocery store. Your family will love the tangy buffalo kick in every bite.

Simple Method

Making these peppers is a breeze for any home cook. You simply mix the filling in one large bowl and stuff. It is a no-fuss preparation that saves you time in the kitchen.

Even if you are new to healthy cooking, you can do this. The oven does most of the hard work for you. You will have a beautiful meal on the table in no time.

Ingredients You’ll Need

These ingredients are fresh and mostly pantry staples you likely have on hand.

4 large bell peppers, halved lengthwise and seeds removed
1 lb cooked chicken breast, shredded
2 cups cauliflower rice, fresh or frozen (thawed)
1/2 cup Whole30-compliant buffalo sauce (e.g., Frank’s RedHot Original)
1/4 cup avocado oil mayonnaise or compliant ranch dressing
1/2 cup celery, finely diced
1/2 cup carrots, finely diced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp green onions, thinly sliced for garnish

Step-by-Step Directions

Preheat the oven to 400°F (204°C) and lightly grease a 9×13 inch baking dish with avocado oil.
Prepare the bell peppers by slicing them in half lengthwise through the stem; remove the seeds and white membranes.
In a large mixing bowl, combine the shredded chicken, cauliflower rice, diced celery, and diced carrots.
In a separate small bowl, whisk together the buffalo sauce, avocado oil mayonnaise (or compliant ranch), garlic powder, onion powder, sea salt, and black pepper until fully emulsified.
Pour the buffalo sauce mixture over the chicken and vegetable filling; toss thoroughly until the mixture is evenly coated.
Pack the filling generously into each bell pepper half and arrange them in the prepared baking dish.
Add 2 tablespoons of water to the bottom of the baking dish to facilitate steaming, then cover the dish tightly with aluminum foil.
Bake for 30 minutes with the foil on to soften the peppers.
Remove the foil and bake for an additional 10 minutes until the filling is heated through and the tops are slightly golden.
Garnish with sliced green onions and an optional drizzle of compliant ranch before serving.

Best Ways to Enjoy It

Serve these peppers warm with an extra drizzle of ranch. They look beautiful on a large platter for a family dinner. Add a simple side salad for a complete and balanced meal.

These are also fantastic for your weekly meal prep routine. Pack them into containers for easy and healthy weekday lunches. They stay juicy and delicious even after reheating.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes them a great make-ahead option for busy weeks.

To reheat, place them in the oven at 350°F for ten minutes. You can also use the microwave for a quick lunch. The flavors often taste even better the next day.

Tips for Best Results

Don’t skip the water in the baking dish for tender peppers.
Use a rotisserie chicken to save even more time on weeknights.
Choose peppers with flat bottoms so they sit upright in the pan.
Make the filling a day early to speed up your dinner prep.
Double the batch if you are meal prepping for the whole week.
Add a pinch of red pepper flakes for an extra spicy kick.
Ensure your buffalo sauce is compliant by checking the label for sugar.

Ways to Switch It Up

Swap the shredded chicken for ground turkey if you prefer.
Use different colored peppers to make the dish look extra vibrant.
Try adding diced jalapeños for more heat and crunch.
Replace the cauliflower rice with regular rice if not following Whole30.

Common Questions

Can I make these ahead of time?

Yes, you can prep the filling and stuff the peppers a day early. Just keep them covered in the fridge until you are ready to bake. This is a great trick for stress-free entertaining.

Are these peppers too spicy for kids?

The spice level depends on your buffalo sauce brand. You can use less sauce and more mayo to keep it mild. Most kids enjoy the tangy flavor when paired with ranch.

How do I know when the peppers are done?

The peppers should be tender when pierced with a fork. The filling should be hot and bubbly throughout. This usually takes about forty minutes in a hot oven.

I hope these Buffalo Chicken Stuffed Peppers bring a little spark to your healthy reset. They are so simple to make and truly satisfying for the whole family. Give them a try and enjoy every spicy bite!

— Lidia