Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce (dairy-free)
- 1/2 cup cauliflower rice
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with cooking spray or oil.
- Step 2: In a large mixing bowl, combine the cooked shredded chicken, buffalo sauce, cauliflower rice, green onions, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Step 3: Take the halved bell peppers and place them cut-side up in the prepared baking dish. Fill each pepper half generously with the buffalo chicken mixture.
- Step 4: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. This will help steam the peppers and keep the filling moist.
- Step 5: After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and slightly charred on top.
- Step 6: Remove from the oven, let cool for a few minutes, then serve warm. Enjoy your delicious Buffalo Chicken Stuffed Peppers!
Notes
- For optimal freshness, store any leftover Buffalo Chicken Stuffed Peppers in an airtight container in the refrigerator for up to 3 days.
- When reheating, place the stuffed peppers in the oven at 350°F (175°C) for about 15-20 minutes to ensure they heat evenly without drying out.
- These stuffed peppers pair wonderfully with a side salad or some dairy-free ranch dressing for dipping to balance the spicy flavors.
- For extra flavor, consider adding a sprinkle of smoked paprika or a dash of cayenne pepper to the chicken mixture before stuffing the peppers!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 2g