Buffalo Chicken Stuffed Peppers
A delightful, dairy-free, and low-carb dish featuring bell peppers stuffed with shredded chicken and zesty buffalo sauce, perfect for a cozy meal.
Ingredients
Main Ingredients
- 4 large large bell peppers (any color) Choose firm and vibrant peppers.
- 2 cups cooked shredded chicken (preferably halal) Pre-cooked rotisserie chicken can be used.
- 1/2 cup buffalo sauce Ensure it's dairy-free.
- 1/4 cup chopped green onions
- 1/4 cup dairy-free cream cheese Or your choice of dairy-free alternative.
- 1/2 cup cauliflower rice For a low-carb twist.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- Dairy-free cheese shreds (optional, for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off your bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and place them cut side up on a baking dish.
- In a large bowl, combine the shredded chicken, buffalo sauce, green onions, dairy-free cream cheese, cauliflower rice, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly coated.
- Spoon the buffalo chicken mixture into each bell pepper until they are generously filled. If desired, sprinkle some dairy-free cheese on top.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the tops are golden brown.
Serving
- Once done, remove them from the oven and allow them to cool for a few minutes. Drizzle with extra buffalo sauce if desired, and enjoy your delicious and healthy Buffalo Chicken Stuffed Peppers!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave until warmed through.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 4gSodium: 700mgFiber: 3gSugar: 4g
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