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–+ servings

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb

Spicy and flavorful buffalo chicken stuffed into bell peppers, perfect for a low-carb and dairy-free meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, main
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Stuffed Peppers
  • 4 medium bell peppers any color, tops cut off and seeds removed
  • 2 cups cooked shredded chicken preferably rotisserie chicken
  • 1 cup buffalo sauce dairy-free variety
  • 1 cup cauliflower rice fresh or frozen
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
Toppings
  • 1 avocado sliced for garnish
  • 1 cup green onions chopped, for garnish

Method
 

Prepare the Peppers
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
Make the Filling
  1. In a mixing bowl, combine the shredded chicken, buffalo sauce, cauliflower rice, garlic powder, onion powder, salt, and pepper.
Stuff the Peppers
  1. Fill each bell pepper with the buffalo chicken mixture.
Bake
  1. Place the stuffed peppers in a baking dish and cover with foil.
  2. Bake in the preheated oven for 25 minutes.
  3. Remove the foil and bake for an additional 5 minutes to brown the tops.
Serve
  1. Remove from the oven and let cool slightly.
  2. Garnish with sliced avocado and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 3gFiber: 4gSugar: 2g

Notes

These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

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