Description
Experience the fiery tangy-sweet contrast of buffalo chicken nestled inside vibrant bell peppers. This dairy-free, low-carb recipe combines tender, shredded chicken with a zesty buffalo sauce filling, baked to perfection in under an hour. A guilt-free comfort food perfect for weeknight meals or impressing guests with a colorful, wholesome main dish.
Ingredients
3 large bell peppers (any color)
4 cups cooked shredded chicken (rotisserie chicken or grilled)
3 cups dairy-free buffalo sauce
1/2 cup low-carb breadcrumbs (use panko-style or crushed pork rinds for crunch)
1 tbsp avocado oil (optional, for drizzling)
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp black pepper
Fresh cilantro or parsley, chopped (optional garnish)
Instructions
Preheat oven to 375°F (190°C)
Cut bell peppers in half lengthwise, remove seeds and membranes
In a bowl, combine shredded chicken with buffalo sauce, garlic powder, paprika, and black pepper
Stuff filling into each pepper half, pressing gently into the cavity
Top with low-carb breadcrumbs if desired
Place peppers seam-side down in a baking dish, add 1/2 inch water to base
Drizzle with avocado oil
Bake 45-50 minutes until peppers are tender and filling is bubbly
Let rest 5 minutes before serving
Garnish with fresh herbs if desired
Notes
Use 100% dairy-free buffalo sauce (check labels)
Substitute rotisserie chicken for homemade
For extra moisture: add 2 tbsp coconut aminos to the filling mix
Storage tip: Refrigerate leftover peppers for up to 4 days
Recipe is naturally gluten-free, pork-free, and alcohol-free
Tortilla chips (optional) should be corn-based and dairy-free if used
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: American