Why You’ll Love This Recipe

Buffalo Chicken Stuffed Peppers are the ultimate combination of spicy, creamy, and savory, making them a perfect dish for those who love bold flavors. The tender shredded chicken is coated in a tangy buffalo sauce, then stuffed inside sweet bell peppers and topped with fresh green onions and a drizzle of Whole30 ranch dressing. This recipe is not only packed with flavor but also fits into paleo and Whole30 diets, making it a healthier alternative to traditional buffalo chicken dishes. Plus, it’s an easy, one-dish meal that’s sure to satisfy your cravings for something spicy and comforting.

Ingredients

• 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)
• 1 cup paleo mayonnaise, either homemade or store-bought avocado mayo
• 1/2 cup hot sauce or buffalo sauce (Frank’s Red Hot is a great option, or use a Whole30-compatible 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 of green onions, white and light green parts thinly sliced – plus more for garnish
• Whole30 ranch dressing for garnish
• Fresh herbs for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).
2. Prepare the bell peppers by cutting them in half lengthwise and removing the seeds. Arrange the pepper halves in a baking dish, cut side up.
3. In a large bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and nutritional yeast (if using). Stir everything together until the chicken is well coated with the sauce.
4. Spoon the buffalo chicken mixture into the bell pepper halves, packing it in gently.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
6. After 25-30 minutes, remove the foil and continue baking for another 5-10 minutes to allow the tops to brown slightly.
7. Once done, remove the peppers from the oven and let them cool for a few minutes.
8. Garnish the stuffed peppers with fresh green onions, a drizzle of Whole30 ranch dressing, and fresh herbs for added flavor and color.

Servings and Timing

• Servings: 6 (2 halves per person)
• Prep time: 10 minutes
• Cook time: 35-40 minutes

Variations

• Add cheese: If you’re not following a dairy-free or Whole30 diet, you can top the stuffed peppers with a sprinkle of shredded cheese (such as cheddar or mozzarella) in the last few minutes of baking.
• Add vegetables: You can mix in some sautéed vegetables, like spinach, zucchini, or mushrooms, into the buffalo chicken mixture for extra texture and nutrients.
• Spicy kick: If you like it extra spicy, add a dash of cayenne pepper or use a spicier buffalo sauce.

Storage/Reheating

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the peppers may lose some of their crispness.

FAQs

Can I use ground chicken instead of shredded chicken?

Yes, ground chicken works well in this recipe. Cook the chicken thoroughly before mixing it with the buffalo sauce and other ingredients.

Can I use a different sauce if I don’t like buffalo sauce?

Absolutely! You can substitute buffalo sauce with barbecue sauce, ranch dressing, or a smoky chipotle sauce for a different flavor profile.

Can I make this recipe ahead of time?

Yes, you can prepare the stuffed peppers ahead of time by assembling them and refrigerating them until ready to bake. Just add an extra 5-10 minutes to the cooking time if baking from cold.

Is there a vegetarian version of this recipe?

For a vegetarian version, you can swap the chicken with cooked cauliflower or a plant-based protein, like tofu or tempeh, that can absorb the buffalo sauce flavor.

Can I freeze these stuffed peppers?

Yes, you can freeze the assembled stuffed peppers before baking. Place them in an airtight container or wrap them tightly in plastic wrap and aluminum foil. When ready to cook, thaw them overnight in the refrigerator and then bake as directed.

How do I know when the peppers are done?

The peppers are done when they are fork-tender. You should be able to easily pierce the flesh with a fork. The chicken filling should be hot and slightly browned on top.

Is this recipe suitable for paleo and Whole30 diets?

Yes, this recipe is both paleo and Whole30 compliant when using the appropriate ingredients, such as Whole30-approved buffalo sauce and ranch dressing.

Can I use a different kind of pepper?

While bell peppers work best for this recipe, you can experiment with other large peppers like poblano or Anaheim peppers for a slightly different taste and texture.

How spicy is this dish?

The spice level depends on the buffalo sauce you use. Frank’s Red Hot is moderately spicy, but you can adjust the heat by adding more hot sauce or opting for a milder sauce if preferred.

Conclusion

Buffalo Chicken Stuffed Peppers are a flavorful, satisfying, and easy-to-make dish that’s perfect for anyone looking for a healthy, yet indulgent meal. With the combination of spicy buffalo chicken, sweet bell peppers, and the cooling touch of Whole30 ranch dressing, this dish is a hit for any occasion. Plus, it’s versatile enough to adapt to your dietary preferences, making it a great addition to your meal rotation.

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