EASY Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers combine tender bell peppers with creamy buffalo chicken.
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
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.