Creamy Buffalo Chicken Stuffed Peppers (Whole30 & Keto Friendly)

If you love the tangy, spicy kick of buffalo wings but want a meal that is healthy, wholesome, and packed with veggies, these Buffalo Chicken Stuffed Peppers are about to become your new weeknight obsession. This recipe perfectly balances the heat of hot sauce with a creamy, savory chicken filling, all nestled inside tender roasted bell peppers. Best of all? It fits perfectly into Whole30, Paleo, Gluten-Free, and Low Carb lifestyles.

There is something incredibly satisfying about a stuffed pepper. It’s a complete meal in a self-contained edible bowl. The vibrant red and green peppers provide a natural sweetness that cuts through the richness of the buffalo chicken filling. Topped with a cooling drizzle of ranch and fresh green onions, this dish looks gourmet but comes together with minimal effort. Whether you are meal prepping for the week or looking for a crowd-pleasing dinner, this recipe delivers on flavor without the guilt.

Why You’ll Love This Recipe

• Flavor Bomb: It hits all the right notes—spicy, creamy, savory, and fresh.
• Dietary Friendly: Naturally gluten-free, grain-free, and easily adaptable for dairy-free diets (perfect for Whole30).
• Meal Prep Gold: These reheat beautifully, making them an excellent option for healthy lunches.
• High Protein: Packed with shredded chicken to keep you full for hours.

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Ingredients

For the Peppers:

• Bell Peppers – 4 large (a mix of red and green looks beautiful), cut in half lengthwise with seeds and membranes removed.
• Olive Oil or Avocado Oil – For brushing the peppers before roasting.
• Salt and Black Pepper – To taste.

For the Buffalo Chicken Filling:

• Cooked Chicken – 3 cups, shredded (rotisserie chicken or poached chicken breast works great).
• Buffalo Sauce – 1/2 cup (ensure it is compliant if doing Whole30, like Frank’s RedHot Original).
• Mayonnaise or Cream Cheese – 1/2 cup (use compatible mayo or almond milk cream cheese for Whole30/Dairy-Free; use regular cream cheese for standard Keto).
• Garlic Powder – 1 teaspoon.
• Onion Powder – 1/2 teaspoon.
• Dried Dill – 1/2 teaspoon.

For Garnish:

• Ranch Dressing – Drizzle generously (use a dairy-free/Whole30 compliant ranch).
• Green Onions – 2 tablespoons, sliced.
• Fresh Parsley or Cilantro – Chopped.

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Instructions

1. Prepare the Peppers

Preheat your oven to 400°F (200°C). Place the halved bell peppers in a large baking dish or on a baking sheet, cut side up. Drizzle lightly with oil and sprinkle with a pinch of salt and pepper. Bake for about 15-20 minutes, just until they start to soften but still hold their shape.

2. Make the Filling

While the peppers are pre-baking, prepare the filling. In a large mixing bowl, combine the shredded chicken, buffalo sauce, mayonnaise (or cream cheese), garlic powder, onion powder, and dried dill. Stir well until the chicken is evenly coated and the mixture is creamy.

3. Stuff the Peppers

Remove the peppers from the oven. Carefully spoon the buffalo chicken mixture into each pepper cavity, mounding it slightly. Make sure the filling is packed in nicely.

4. Bake to Perfection

Return the stuffed peppers to the oven and bake for another 15-20 minutes. You want the peppers to be tender and the filling to be hot and bubbly. If you are not strictly dairy-free, you can add a sprinkle of cheddar cheese during the last 5 minutes of baking.

5. Garnish and Serve

Remove from the oven. While hot, drizzle generously with ranch dressing. Top with sliced green onions and fresh parsley. Serve immediately while warm and glistening!

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Tips for Success

• Drain the Peppers: Peppers release water as they cook. Pre-baking them helps, but if you see liquid pooling in the bottom of the pepper before stuffing, carefully tip them to drain it out.
• Chicken Hack: Use a stand mixer with a paddle attachment to shred your warm cooked chicken breast in seconds.
• Spice Level Control: Adjust the amount of buffalo sauce to your liking. For less heat, use less sauce and a bit more mayo/cream cheese.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Serving Suggestions

These peppers are filling enough to stand alone, but if you want to round out the meal, try serving them with:

• A crisp green salad with lemon vinaigrette.
• Cauliflower rice (to keep it low carb).
• Roasted sweet potato wedges (if not strictly low carb).
• Sliced avocado for extra healthy fats.

Enjoy this vibrant, spicy, and creamy dinner that proves healthy eating never has to be boring!