Buffalo Chicken Stuffed Peppers are a bold, satisfying way to turn simple ingredients into an easy weeknight dinner. Tender bell peppers are packed with creamy, spicy buffalo chicken, green onions, and savory seasonings, then baked until bubbling and lightly browned. They’re naturally low carb, dairy-free, and easy to make with leftover or halal-certified rotisserie chicken.
Why You’ll Love This Recipe
These stuffed peppers deliver everything you want from buffalo chicken without needing bread, tortillas, or cheese. The creamy mayonnaise balances the tangy heat of the buffalo sauce, while the roasted peppers add a subtle sweetness.
They’re also wonderfully simple. Using precooked shredded chicken keeps prep time short, making these low carb stuffed peppers practical for busy weeknights. Best of all, the spice level can easily be adjusted, so they can be made mild enough for a family dinner or hotter for buffalo-sauce fans.
Ingredients
- 3 large bell peppers, any color, halved lengthwise and seeds removed
- 4 cups cooked shredded halal chicken
- 1 cup mayonnaise
- 1/2 cup Frank’s RedHot Sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast, optional
- 1 bunch green onions, white and light green parts thinly sliced
- Dairy-free ranch dressing, for serving
- Fresh parsley, chives, or dill, for serving
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or oven-safe skillet.
- Arrange the halved and seeded bell peppers in the prepared dish with the cut sides facing up.
- Add the shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions to a large mixing bowl. Stir until everything is evenly coated and creamy.
- Taste the filling and adjust the buffalo sauce or salt as desired.
- Divide the chicken mixture among the bell pepper halves, packing the filling gently into each pepper.
- Cover the baking dish with foil and bake the Buffalo Chicken Stuffed Peppers for 30 minutes.
- Remove the foil and continue baking for about 20 minutes, or until the peppers are tender and the filling is hot, bubbling, and lightly browned on top.
- Drizzle with dairy-free ranch dressing and finish with sliced green onions and fresh herbs before serving.
Tips & Tricks
Use peppers that are similar in size so they cook at roughly the same rate. Red, yellow, and orange bell peppers provide a sweeter flavor, while green peppers have a slightly sharper taste.
Precooked chicken makes this an especially quick healthy chicken dinner. Leftover roasted chicken works beautifully, or use a halal-certified rotisserie chicken for convenience.
For milder peppers, reduce the buffalo sauce slightly and replace the difference with extra mayonnaise. For more heat, add additional hot sauce to taste.
Nutritional yeast is optional, but it adds a savory, slightly cheesy flavor while keeping these dairy free stuffed peppers completely cheese-free.
If your pepper halves tend to tip over, arrange them snugly together in the baking dish to help keep the filling in place.
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves
- Category: Main Course
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Dairy-free, low carb, halal-friendly
Notes
You can use red, yellow, orange, green, or a combination of bell peppers. For a slightly lighter filling, replace part of the mayonnaise with a thick unsweetened dairy-free yogurt.
Serve these peppers with a simple green salad, roasted vegetables, cauliflower rice, or crunchy celery and carrot sticks.
For a family meal, consider serving extra buffalo sauce on the side rather than making the entire filling extra spicy.
Nutrition
Approximate nutrition per stuffed pepper half:
- Calories: 430
- Protein: 32g
- Carbohydrates: 9g
- Fat: 30g
Nutrition will vary depending on the mayonnaise, buffalo sauce, chicken, ranch dressing, and serving size used.
FAQ
Are Buffalo Chicken Stuffed Peppers low carb?
Yes. Bell peppers replace higher-carb wraps, bread, or grains, making this a naturally lower-carb way to enjoy buffalo chicken. Exact carbohydrate counts depend on the ingredients and portion size.
Can I make buffalo chicken peppers dairy-free?
Yes. Use dairy-free mayonnaise, a buffalo or hot sauce without dairy ingredients, and dairy-free ranch for serving. Nutritional yeast can add savory flavor without traditional cheese.
Can I use rotisserie chicken?
Absolutely. Shredded rotisserie chicken makes preparation especially easy. Choose halal-certified rotisserie chicken when preparing a halal-friendly version.
Which bell peppers are best for stuffed peppers?
Any color works. Red, orange, and yellow peppers are generally sweeter, while green bell peppers have a more savory, slightly bitter flavor.
Can I prepare these stuffed peppers ahead of time?
Yes. Prepare the peppers and filling in advance, stuff the peppers, cover the baking dish, and refrigerate until you are ready to bake. You may need to add a few minutes to the cooking time when baking them cold.
What can I serve with dairy free stuffed peppers?
Try a crisp green salad, cauliflower rice, roasted broccoli, celery sticks, carrots, or other fresh vegetables. Dairy-free ranch makes a flavorful finishing sauce.
Storage
Allow leftover peppers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
For freezing, place cooled stuffed peppers in a freezer-safe container and freeze for up to 2 months. Keep in mind that bell peppers can become softer after freezing and thawing.
Thaw frozen peppers overnight in the refrigerator. Reheat in a 350°F (175°C) oven until thoroughly heated, or microwave individual portions in short intervals until hot.
Similar Recipes
EASY Buffalo Chicken Stuffed Peppers
Ingredients
- 3 large bell peppers any color, halved lengthwise and seeds removed
- 4 cups cooked shredded halal chicken
- 1 cup mayonnaise
- 1/2 cup Frank’s RedHot Sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast optional
- 1 bunch green onions white and light green parts thinly sliced
- Dairy-free ranch dressing for serving
- Fresh parsley chives, or dill, for serving
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or oven-safe skillet.
- Arrange the halved and seeded bell peppers in the prepared dish with the cut sides facing up.
- Add the shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions to a large mixing bowl. Stir until everything is evenly coated and creamy.
- Taste the filling and adjust the buffalo sauce or salt as desired.
- Divide the chicken mixture among the bell pepper halves, packing the filling gently into each pepper.
- Cover the baking dish with foil and bake the Buffalo Chicken Stuffed Peppers for 30 minutes.
- Remove the foil and continue baking for about 20 minutes, or until the peppers are tender and the filling is hot, bubbling, and lightly browned on top.
- Drizzle with dairy-free ranch dressing and finish with sliced green onions and fresh herbs before serving.
Notes
Conclusion
These Buffalo Chicken Stuffed Peppers bring together spicy buffalo flavor, creamy chicken filling, and tender roasted peppers in one comforting meal. With simple ingredients and minimal prep, they’re an easy option when you want something flavorful without loading dinner with carbs or dairy.
Adjust the heat to suit your family, add your favorite dairy-free toppings, and you have a versatile dinner that’s just as useful for meal prep as it is for a busy weeknight.