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–+ servings
Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: Spicy, Healthy, and Delicious!

Buffalo Chicken Stuffed Peppers are spicy, healthy, and delicious, perfect for gluten-free or low-carb diets.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 1/2 cup Buffalo Sauce e.g., Frank's Red Hot, adjust spice level as desired.
For the Peppers
  • 4 Bell Peppers Any color, preferably large ones.
For the Dressing
  • 1/2 cup Dairy-Free Ranch Dressing Homemade or store-bought.
For Garnish
  • 2 tablespoons Fresh Herbs e.g., green onions, parsley.
  • Optional Cheese Add if not dairy-free.

Equipment

  • Oven
  • Baking Dish
  • mixing bowl
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Cut the tops off the bell peppers and remove seeds.
  2. In a medium bowl, combine shredded chicken with buffalo sauce until well coated.
  3. Evenly fill each bell pepper with the buffalo chicken mixture and place in a baking dish.
  4. Cover the dish with foil and bake for 30–40 minutes, until peppers are tender.
  5. Uncover the dish and bake for an additional 20 minutes to crisp the tops.
  6. Remove from the oven, let cool, drizzle with ranch dressing, and sprinkle with fresh herbs.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 180mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave as needed.

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