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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
Cook Time 30 minutes
Total Time 45 minutes
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.