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