You’ll love this spicy take on stuffed peppers by making delicious buffalo chicken stuffed peppers. This easy recipe makes a great weeknight dinner that is paleo, Whole30 and suitable for low carb lifestyles that can be prepped ahead of time.
While traditional stuffed peppers are made with beef and rice, these bell peppers are stuffed with a delicious shredded buffalo chicken that has a great spicy kick and coolness from the ranch seasoning. It’s great for those following low carb, keto, paleo and even those doing a Whole30 reset!
Ingredients You’ll Need
- Bell Peppers – You can use any bell peppers for this recipe. I like using green because they are inexpensive and can be found anywhere but feel free to use yellow, orange, red or a combination of all colors.
- Cooked Shredded Chicken Breast – You can make your own shredded chicken easily, or you can use canned chicken breast or shred it from a store bought rotisserie chicken.
- Mayonnaise – This helps add the creamy texture to the chicken mixture. If you’re following Whole30, make sure you use a complaint may or make this one minute mayo.
- Ranch Seasoning – Seasoning the chicken mixture with ranch seasoning adds a wonderful layer of flavor that pairs well with the hot sauce and chicken. You can use a packet of store bought ranch seasoning or make your own ranch seasoning to keep it Whole30.
- Buffalo Sauce – Buffalo chicken stuffed peppers would be nothing without buffalo sauce! Make your own using ghee or try out the Mild, Medium or Hot buffalo sauce by The New Primal.
- Egg – Egg helps the chicken mixture hold together as it bakes.
- Ghee – Ghee or butter is used in making traditional buffalo sauce and adds great flavor.
- Celery – The fresh flavor of celery pairs well with anything buffalo flavored.
- Red Onion – Onion is a great aromatic that makes the chicken mixture taste great.
- Garlic Powder, Salt & Pepper – The trio of seasoning that brings out all the flavors in this dish.
- GARNISH: Whole30 Compliant Ranch Dressing & Chopped Cilantro
How To Make Buffalo Chicken Stuffed Peppers
- Preheat Your Oven to 400 F.
- Slice Bell peppers down the middle lengthwise and remove seeds and membrane. Place peppers on a rimmed baking sheet or casserole dish.
- Heat up a medium sized skillet over medium high heat and add ghee. Sauté diced celery and onion for 5-7 minutes or until they begin to soften. Remove from heat and add to a large bowl.
- To the bowl, add shredded chicken breast, mayo, ranch seasoning, garlic powder, salt and ground pepper. Stir everything together until evenly combined then fold in beaten egg and stir through again.
- Evenly distribute the chicken mixture into the cavity of the bell pepper and make sure it fills up the whole pepper.
- Bake the peppers for 20-25 minutes or until the filling is set. Serve hot.
How To Cut A Bell Pepper For Stuffed Peppers
There are 2 ways to cut a bell pepper for stuffed peppers. The way you choose to cut it depends on how much filling you want to put in each.
- Lengthwise – This is great for a recipe like this that doesn’t have any extra bulk coming from beans and grains. You’ll be able to get 2 portions from each pepper.
- Top Off – Cutting off the top near the stem is another popular way to cut a pepper. This is used for filling that is heavy and bulky and will take a longer time to cook. A stuffed pepper cut this way is usually one big portion.
- Stuff mini peppers with the chicken mixture to make a great game day appetizer.
- Use the filling and bake to make a wonderful buffalo chicken dip.
- Instead of shredded chicken, use ground chicken and cook it up with the celery, onion and ghee.
- If you’re not worried about carbs or Whole30, add in some cooked rice or quinoa.
- Instead of mayo, use plain Greek yogurt or softened cream cheese.
- Add some extra spice by adding a finely diced jalapeno to cook with the celery and onion.
- If you can eat dairy, top with blue cheese, shredded cheddar or your favorite Mexican cheese.
- To add more bulk to the filling without increasing too many carbs, add in some cooked riced cauliflower to bulk up the filling.
Can I use other peppers for stuffed peppers? Yes! You can stuff banana peppers, poblano peppers or even mini peppers.
Can I use ranch dressing instead of mayo? The texture and flavor of the filling may change a bit, but you can use a Whole30 compliant ranch dressing for this recipe. Check out the classic ranch and buffalo ranch by The New Primal.
You’ll Love These Easy Whole30 Recipes Using Buffalo Sauce
- Buffalo Chicken Frittata
- Buffalo Roasted Potatoes
- Whole30 & Dairy Free Buffalo Dip
- Buffalo Chicken Chili
Buffalo Chicken Stuffed Peppers
- 3 large Green Bell Peppers
- 3 cups Shredded Chicken Breast cooked
- ½ cup Whole30 Compliant Mayonnaise
- 2 tbsp Homemade Ranch Seasoning or Ranch Seasoning Packet
- ½ cup Buffalo Sauce
- 1 Egg beaten
- ¼ cup Ghee melted
- ½ cup Celery diced
- ½ cup Red Onion diced
- 1 tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- 1. Preheat Your Oven to 400 F.2. Slice Bell peppers down the middle lengthwise and remove seeds and membrane. Place peppers on a rimmed baking sheet or casserole dish.3. Heat up a medium sized skillet over medium high heat and add ghee. Sauté diced celery and onion for 5-7 minutes or until they begin to soften. Remove from heat and add to a large bowl.4. To the bowl, add shredded chicken breast, mayo, ranch seasoning, garlic powder, salt and ground pepper. Stir everything together until evenly combined then fold in beaten egg and stir through again.5. Evenly distribute the chicken mixture into the cavity of the bell pepper and make sure it fills up the whole pepper.6. Bake the peppers for 20-25 minutes or until the filling is set. Serve hot.