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Buffalo Chicken Stuffed Peppers

A bold and satisfying dish that combines the flavors of buffalo wings with the healthy benefits of stuffed peppers, perfect for low-carb and dairy-free diets.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (any color; red or orange are sweeter)
  • 2 cups cooked, shredded chicken breast (about 10–12 oz cooked)
  • 1/2 cup dairy-free cream cheese or cashew cream for creaminess
  • 1/3 cup buffalo hot sauce adjust for heat preference
  • 2 tbsp dairy-free ranch seasoning or chopped fresh celery + dill
  • 2 green onions, thinly sliced reserve some for garnish
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
Optional Ingredients
  • chopped celery for crunch
  • sprinkle of chopped cilantro or parsley for brightness

Method
 

Preheat and Prepare
  1. Preheat your oven to 400°F (200°C).
  2. Slice the tops off peppers, remove seeds and membranes. Place peppers upright in a lightly oiled baking dish. Tip: brush inside with olive oil to enhance caramelization.
  3. If peppers wobble, slice a tiny sliver off the bottom to flatten; avoid cutting too much or they’ll lose their shape.
Roast Peppers
  1. Roast peppers for 10 minutes to begin softening; remove and set aside.
  2. Tip: Roasting first concentrates the pepper’s natural sugars and reduces overall baking time after stuffing.
Make the Filling
  1. In a skillet over medium heat, combine olive oil and shredded chicken. Warm for 1–2 minutes.
  2. Add dairy-free cream cheese (or cashew cream), buffalo sauce, garlic powder, salt, and pepper. Stir until well combined and heated through.
  3. Fold in green onions and optional chopped celery for crunch.
  4. If your filling is too thick, add a tablespoon of water or dairy-free milk to achieve desired creaminess.
Stuff and Bake
  1. Spoon the filling into each roasted pepper, mounding slightly.
  2. Bake at 400°F for 12–15 minutes, until peppers are tender and filling is hot.
  3. Tip: If you like a crisp top, broil for 1–2 minutes at the end — watch closely to prevent charring.
Garnish and Serve
  1. Remove from oven, top with fresh green onions or parsley, and serve hot.

Notes

Store cooked stuffed peppers in an airtight container for up to 4 days. Freeze individual peppers wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through.