BUFFALO CHICKEN STUFFED PEPPERS

A SPICY, HEALTHY TWIST ON COMFORT FOOD

Buffalo Chicken is an all-time favorite for game nights, casual dinners, or whenever you crave a kick of bold, tangy flavor. But traditional buffalo chicken recipes often come loaded with dairy and carbs, which can be challenging for those following a low-carb or dairy-free lifestyle. That’s where Buffalo Chicken Stuffed Peppers come in—a vibrant, healthy alternative that doesn’t compromise flavor.

By stuffing bell peppers with spicy buffalo chicken and topping them with a melty dairy-free cheese, this recipe transforms a classic comfort food into a satisfying, nutrient-packed meal. The bright colors, combined with the zesty flavor, make these stuffed peppers perfect for family dinners, meal prep, or even party platters.

Throughout this article, you’ll discover:

• The best ways to cook peppers without losing crunch.
• Techniques to make shredded chicken moist and flavorful.
• How to balance heat, tang, and richness without dairy.
• Creative topping and serving suggestions.

THE INGREDIENTS THAT MAKE IT WORK

Even though this dish is simple, the combination of ingredients ensures maximum flavor and minimal fuss:

• Bell peppers: Choose red, yellow, or orange for sweetness and visual appeal.
• Shredded chicken: Cooked and seasoned to absorb buffalo sauce.
• Buffalo sauce: The heat is adjustable to taste.
• Dairy-free cheese: Provides creamy texture without traditional dairy.
• Seasonings & extras: Garlic powder, smoked paprika, salt, and pepper enhance depth of flavor.

WHY THIS RECIPE WORKS

• Low-carb & nutrient-rich: Bell peppers replace carb-heavy bread or wraps.
• Moist chicken: Shredded chicken absorbs buffalo sauce for juicy flavor.
• Dairy-free flexibility: Perfect for those with lactose intolerance or plant-based diets.
• Quick & versatile: Can be prepped ahead and baked when needed.

INGREDIENTS

• 4 large bell peppers (any color)
• 2 cups cooked, shredded chicken breast
• ½ cup buffalo sauce (or adjust to taste)
• ½ cup dairy-free shredded cheese (optional topping)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil (for roasting peppers)
• Fresh parsley for garnish

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).
2. Slice bell peppers in half lengthwise and remove seeds and membranes. Brush with olive oil.
3. Roast peppers cut-side up for 10 minutes to soften slightly.
4. In a medium bowl, mix shredded chicken with buffalo sauce, garlic powder, smoked paprika, salt, and pepper.
5. Spoon buffalo chicken mixture evenly into each pepper half.
6. Top each pepper with dairy-free cheese if desired.
7. Bake stuffed peppers for 15–20 minutes until heated through and cheese is melted.
8. Garnish with fresh parsley before serving.
9. Serve hot with ranch dressing (dairy-free if preferred) or celery sticks.

TIPS & VARIATIONS

• Adjust heat: Add more or less buffalo sauce depending on your spice tolerance.
• Meal prep: Bake peppers in advance and reheat for quick lunches or dinners.
• Protein alternatives: Ground turkey or tofu can replace chicken for a different twist.
• Toppings: Add avocado, green onions, or crushed nuts for extra texture and flavor.
• Serving ideas: Pair with cauliflower rice, zucchini noodles, or a leafy green salad for a complete low-carb meal.

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Spicy buffalo chicken stuffed into colorful bell peppers, topped with dairy-free cheese for a healthy, low-carb dinner option.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 halves

Course: Dinner, Main Dish

Cuisine: American, Low Carb

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Peppers

• 4 bell peppers any color, halved and seeds removed

Filling

• 2 cups shredded chicken cooked
• 0.5 cup buffalo sauce adjust to taste
• 0.5 cup dairy-free shredded cheese optional
• 1 tsp garlic powder
• 1 tsp smoked paprika
• to taste salt and pepper
• 1 tbsp olive oil for roasting peppers
• for garnish fresh parsley

Equipment

• Baking sheet
• Mixing bowl
• Knife
• Measuring cups

Method

 

1. Preheat oven to 375°F (190°C).
2. Slice bell peppers in half, remove seeds, and brush with olive oil.
3. Roast peppers cut-side up for 10 minutes.
4. Mix shredded chicken with buffalo sauce, garlic powder, smoked paprika, salt, and pepper.
5. Spoon chicken mixture into each pepper half.
6. Top with dairy-free cheese if desired.
7. Bake 15–20 minutes until heated through and cheese melts.
8. Garnish with fresh parsley before serving.
9. Serve hot with optional dairy-free ranch or celery sticks.

Notes

Adjust buffalo sauce for heat preference. Peppers can be pre-roasted or prepped ahead for meal prep.