Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers offer a flavorful balance of spicy chicken filling inside tender bell peppers, catering to low-carb and dairy-free preferences.
Ingredients
Main Ingredients
- 4 large large bell peppers (any color)
- 2 cups cooked and shredded chicken Rotisserie chicken works great for flavor.
- 1/2 cup dairy-free buffalo sauce Adjust to taste for spiciness.
- 1/4 cup chopped green onions
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- spray Olive oil spray or a small amount of olive oil For coating the peppers.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and ribs. Lightly coat the outside with olive oil spray.
- In a large bowl, mix the shredded chicken, buffalo sauce, green onions, celery, parsley, garlic powder, onion powder, salt, and pepper.
Baking
- Stuff each bell pepper with the chicken mixture, pressing down gently to pack the filling.
- Place the stuffed peppers upright in a baking dish. If needed, use crumbled aluminum foil or a muffin tin for support.
- Cover the baking dish with 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 slightly golden.
- Remove from the oven and let them cool for a few minutes. Serve warm.
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Notes
Consider adding toppings such as chopped avocado or fresh herbs before serving. Serve with fresh sides like a green salad or veggie sticks for balance.