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Buffalo chicken stuffed peppers on white plate drizzled with ranch dressing and fresh herbs

Buffalo Chicken Stuffed Peppers

These buffalo chicken stuffed peppers are an easy, delicious dinner made with shredded chicken, spicy buffalo sauce, and topped with ranch dressing. Whole30, paleo, gluten-free, and low-carb friendly.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large bell peppers any color, cut in half lengthwise and seeds removed
  • 4 cups cooked shredded chicken
  • 1 cup paleo mayonnaise
  • 1/2 cup hot 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 about 6-8, white and light green parts thinly sliced, plus more for garnish
  • Whole30 ranch dressing for garnish
  • Fresh herbs for garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat the oven to 400 degrees F. Arrange the halved and deseeded bell peppers in a lightly greased 9x13-inch baking dish with the cut sides facing up. Position them close together but not touching.
  2. In a large mixing bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly until well combined and the color is uniform. Taste and adjust seasoning if desired.
  3. Fill each prepared pepper half with the buffalo chicken mixture, packing it in firmly. Use a spoon to press down gently, creating a dome shape.
  4. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  5. Remove the foil and continue baking for another 20 minutes until the peppers are tender and the stuffing is bubbling and golden brown on top.
  6. Remove from oven and let rest for 5 minutes. Top each stuffed pepper with a drizzle of ranch dressing, sliced green onions, and fresh herbs. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15 minutes or microwave for 2-3 minutes. Can be assembled ahead and refrigerated unbaked for up to 24 hours. Add 5-10 minutes to covered baking time if starting from cold. Can be frozen unbaked for up to 3 months.