Looking for a high-protein, low-carb, and dairy-free dinner that’s bursting with flavor? This Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb recipe is quick, flavorful, and healthy. With a spicy, creamy buffalo filling and crisp, roasted bell peppers, this recipe transforms a classic appetizer into a wholesome meal that’s keto-friendly and gut-friendly.
If you love balanced dinners that don’t compromise on taste, you might also enjoy the Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce — another healthy, protein-rich option perfect for meal prep.
Why You’ll Love These Buffalo Chicken Stuffed Peppers
These stuffed peppers are:
- Dairy-free yet rich and creamy thanks to coconut cream or cashew-based sauce.
- Low-carb and keto-friendly — no rice or grains needed.
- High in protein, making it ideal for fitness enthusiasts or anyone tracking macros.
- Easy to meal-prep for the week ahead.
- Ready in under 40 minutes!
If you’re into easy dinner recipes, try pairing this dish with the Creamy Crock Pot Ranch Chicken — another weeknight hero that delivers comfort with minimal effort.
Ingredients You’ll Need
To make these Buffalo Chicken Stuffed Peppers, gather the following:
- 3 large bell peppers, halved and seeded
- 2 cups shredded cooked chicken breast
- ⅓ cup Frank’s RedHot Sauce (or your favorite buffalo sauce)
- ¼ cup unsweetened coconut cream or dairy-free cream cheese alternative
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- Green onions and cilantro for garnish
Pro Tip: For a spicy-sweet variation, drizzle with a bit of hot honey buffalo sauce, similar to what’s used in the Hot Honey Chicken Bowl Recipe.
Step-by-Step Instructions
1. Prep the Peppers
- Slice the peppers in half lengthwise and remove seeds.
- Brush with olive oil and roast at 400°F for 10 minutes until slightly tender.
2. Make the Filling
- In a skillet, sauté garlic for 30 seconds.
- Add shredded chicken, buffalo sauce, and dairy-free cream alternative.
- Stir well until heated through.
3. Stuff & Bake
- Spoon the buffalo chicken mixture evenly into the roasted peppers.
- Bake for another 10–15 minutes until bubbling.
4. Garnish & Serve
- Top with chopped green onions, cilantro, and a drizzle of extra buffalo sauce.
- Serve hot with a side salad or cauliflower rice.
Serving Suggestions
These stuffed peppers pair beautifully with:
- A crisp green salad
- Cauliflower mash
- Air-fried sweet potato fries
- Or even alongside the Bang Bang Chicken Bowl for a fun dinner spread
Nutritional Benefits
- Calories: ~280 per serving
- Protein: 28g
- Carbs: 9g
- Fat: 15g
This makes it perfect for anyone following a keto, Whole30, or paleo-friendly plan.
Variations to Try
- Add avocado for a creamy texture.
- Use ground turkey or tofu for a lighter version.
- Make it extra spicy with a pinch of cayenne or jalapeño slices.
- Top with vegan mozzarella for a “cheesy” dairy-free twist.
Storage & Meal Prep Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat in an oven or air fryer for best texture.
- Freeze individually for quick low-carb lunches.
If you love prepping ahead, see how easy it is to organize healthy dinners in the Quick Healthy Dinner Recipes for Weight Loss roundup.
FAQs – People Also Ask
Can I make this recipe ahead of time?
Yes, you can easily freeze Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb for up to two months
What can I substitute for buffalo sauce?
Try a homemade blend of hot sauce, melted coconut oil, and apple cider vinegar for a clean, dairy-free alternative.
Can I use canned chicken?
Yes — it’s a great shortcut. Just make sure to drain it well before mixing.
Are these suitable for keto?
Absolutely. With only 9g net carbs, they’re an excellent keto meal prep option.
Conclusion
These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are perfect for keto or Whole30 meal prep , comfort, and nutrition. Whether you’re doing keto, cutting dairy, or simply craving bold flavors, this easy recipe brings it all to your table.
Pair it with a light soup like the Mexican Street Corn Soup Recipe for a restaurant-worthy dinner at home.
Print
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
A Spicy, Creamy, and Healthy Twist on Classic Comfort Food
Craving something bold and satisfying that won’t derail your low-carb or dairy-free goals? These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb combine tender roasted peppers with spicy, creamy buffalo chicken filling for a guilt-free, flavor-packed meal.
Each bite delivers the heat of buffalo sauce, balanced by the natural sweetness of roasted bell peppers. The filling uses coconut cream instead of cheese, keeping things silky smooth without the dairy. It’s keto-friendly, Whole30-approved, and gluten-free — perfect for meal prep or weeknight dinners.
- Total Time: 40 minutes
- Yield: 4 serving 1x
Ingredients
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4 large bell peppers (any color), halved and deseeded
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2 cups shredded cooked chicken (rotisserie works perfectly)
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½ cup buffalo sauce (dairy-free variety recommended)
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¼ cup unsweetened coconut cream (or cashew yogurt)
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2 tbsp nutritional yeast (adds cheesy flavor)
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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Salt and black pepper to taste
Instructions
Step 1: Prep the Peppers
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Preheat your oven to 400°F (200°C).
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Cut peppers in half lengthwise and remove seeds.
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Brush lightly with olive oil, sprinkle with salt, and bake for 10 minutes to soften.
Step 2: Make the Filling
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In a large bowl, combine shredded chicken, buffalo sauce, coconut cream, and nutritional yeast.
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Add garlic powder, paprika, salt, and pepper. Mix well until creamy and evenly coated.
💡 Pro Tip: For extra spice, add a dash of cayenne or hot sauce.
Step 3: Stuff and Bake
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Remove peppers from the oven and fill each half with the chicken mixture.
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Return to the oven and bake uncovered for 15–20 minutes, until the tops are lightly browned and bubbly.
Step 4: Garnish and Serve
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Top with chopped green onions, parsley, or a drizzle of extra buffalo sauce.
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Serve warm and enjoy the perfect balance of heat, creaminess, and crunch!
Notes
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Protein Swap: You can use ground chicken, turkey, or jackfruit for a vegan version.
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Make It Spicier: Add a pinch of cayenne pepper or diced jalapeños.
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Meal Prep Friendly: Store leftovers in airtight containers up to 3 days.
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Freeze It: Freeze stuffed peppers before baking for up to 2 months. Reheat directly from frozen.
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Buffalo Sauce Tip: Choose a dairy-free buffalo sauce (like Primal Kitchen or homemade using hot sauce + coconut oil).
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Nutrient Amount Calories: 280 kcal Protein: 28 g Fat: 14 g Carbohydrates: 8 g Fiber: 2 g Net Carbs: 6 g
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: easy
- Cuisine: american
