Name: Buffalo Chicken Stuffed Peppers: 2 Amazing Twists
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large bell peppers, halved and seeds removed; 2 ½ cups cooked shredded chicken; ½ cup buffalo sauce (such as Frank’s RedHot); ¼ cup mayonnaise (Whole30 or paleo-compliant if needed); 2 tablespoons nutritional yeast (optional, for cheesy flavor); ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon salt (adjust to taste); 2 tablespoons green onion, chopped (plus more for garnish); 1 tablespoon fresh parsley, chopped (for garnish); Optional: ranch or blue cheese dressing for drizzling (dairy-free if preferred)

Description

Enjoy these spicy and creamy Buffalo Chicken Stuffed Peppers, a comforting and satisfying meal perfect for any occasion. This recipe balances heat and flavor, transforming a game-day favorite into a wholesome dinner option.

Ingredients

Scale

4 large bell peppers, halved and seeds removed
2 ½ cups cooked shredded chicken
½ cup buffalo sauce (such as Frank’s RedHot)
¼ cup mayonnaise (Whole30 or paleo-compliant if needed)
2 tablespoons nutritional yeast (optional, for cheesy flavor)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt (adjust to taste)
2 tablespoons green onion, chopped (plus more for garnish)
1 tablespoon fresh parsley, chopped (for garnish)
Optional: ranch or blue cheese dressing for drizzling (dairy-free if preferred)

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Instructions

Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and ribs, and place cut-side up in a baking dish.
In a large bowl, combine shredded chicken, buffalo sauce, mayonnaise, garlic powder, onion powder, salt, and nutritional yeast (if using). Stir until creamy and well coated. Fold in chopped green onions.
Spoon the buffalo chicken mixture into each bell pepper half, filling them evenly.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until peppers are tender and filling is heated through.
Garnish with fresh parsley and optional dressing. Serve warm.

Notes

For variations, you can use shredded turkey or canned chicken.
Serve with cauliflower rice or a green salad for a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
These stuffed peppers can be frozen unbaked for up to 2 months.
For a dairy-free option, use compliant mayonnaise and skip cheese-based dressings.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2 pepper halves
Calories: 320
Sugar: 5g
Fat: 20g
Carbohydrates: 10g
Fiber: 3g
Protein: 28g