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–+ servings

Buffalo Chicken Stuffed Peppers

These Buffalo chicken stuffed peppers are a wholesome, flavorful dinner with spicy shredded chicken and a creamy dairy-free ranch drizzle.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Chicken, Dinner
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large bell peppers any color, halved lengthwise and seeds removed
  • 4 cups cooked shredded chicken about 1 rotisserie chicken
  • 1 cup mayonnaise
  • 1/2 cup Frank's RedHot Sauce or buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons nutritional yeast optional
  • 1 bunch green onions white and light green parts thinly sliced, plus more for garnish
  • Dairy-free ranch dressing for serving
  • Fresh herbs parsley, chives, or dill, for serving

Method
 

  1. Preheat your oven to 375°F. Lightly grease a large baking dish or cast-iron skillet. Arrange the halved bell peppers cut side up in the dish.
  2. In a large bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix well until everything is evenly coated. Taste and adjust seasoning with more hot sauce or salt if desired.
  3. Spoon the chicken mixture evenly into each pepper half, pressing it in gently to fill completely.
  4. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20 minutes, until the peppers are tender and the filling is bubbly and lightly browned on top.
  5. Remove from the oven and let cool for a few minutes. Drizzle with dairy-free ranch dressing, sprinkle with extra sliced green onions and fresh herbs, then serve warm.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 28gFat: 32gSaturated Fat: 5gCholesterol: 85mgSodium: 980mgFiber: 2gSugar: 4g

Notes

For a milder version, use less hot sauce or substitute with a mild buffalo sauce. Leftovers keep in the fridge for up to 4 days; reheat in the oven or microwave. To make ahead, assemble the stuffed peppers, cover, and refrigerate up to 24 hours before baking. Avoid overfilling the peppers to prevent spillage during baking. Serve with extra ranch on the side for dipping.

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