The Art of Buffalo Stuffed Pepper Perfection

Pepper Preparation

Learning to properly halve and seed bell peppers creates stable vessels that hold filling without tipping, ensuring even cooking and beautiful presentation.

Filling Assembly

Mastering the technique of thoroughly combining buffalo sauce with cream cheese creates a uniformly creamy, tangy mixture that coats the chicken perfectly.

Strategic Stuffing

Understanding how to generously fill each pepper half without overstuffing ensures the filling stays contained while achieving maximum flavor in every bite.

Roasting Excellence

Developing the skill to bake at the right temperature creates tender-crisp peppers with slightly charred edges while heating the filling to bubbly perfection.

Finishing Touch

Perfecting the art of drizzling ranch and garnishing transforms simple stuffed peppers into a restaurant-quality dish with balanced flavors and visual appeal.

Mastering Your Buffalo Pepper Game

Make-Ahead Magic: Prep the buffalo chicken filling up to 3 days ahead and store in an airtight container in the refrigerator. Fill the peppers right before baking for a quick weeknight meal.

Spice Level Control: Adjust the heat by using mild, medium, or hot buffalo sauce according to your preference. You can also add a pinch of cayenne pepper for extra kick.

Pepper Selection: Choose peppers that can stand upright by trimming a small slice off the bottom. Red and yellow peppers are sweeter, while green peppers have a more vegetal, slightly bitter flavor.

Rotisserie Shortcut: Save time by using rotisserie chicken from the store. One whole rotisserie chicken yields about 3-4 cups of shredded meat.

Dairy-Free Options: Replace cream cheese with cashew cream or coconut cream, and omit the cheddar cheese. The filling will still be creamy and delicious.

Storage Advice: Leftover stuffed peppers keep well in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15 minutes or microwave until heated through.

Whole30 Buffalo Chicken Stuffed Peppers with Creamy Ranch Drizzle - Paleo Low Carb Gluten Free

Name: Whole30 Buffalo Chicken Stuffed Peppers with Creamy Ranch Drizzle - Paleo Low Carb Gluten Free
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Stuffed Peppers:; 6 large bell peppers (red, yellow, or green), halved lengthwise and seeded; 3 cups cooked chicken breast, shredded; 1/2 cup buffalo sauce (Whole30 compliant); 4 oz cream cheese, softened (or cashew cream for dairy-free); 1/2 cup shredded cheddar cheese (or omit for Whole30/Paleo); 2 tablespoons ghee or avocado oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; For the Ranch Drizzle:; 1/2 cup compliant ranch dressing or mayo mixed with herbs; 2 tablespoons fresh lemon juice; 1 teaspoon dried dill; For Garnish:; 3 green onions, thinly sliced; Fresh parsley, chopped; For Special Equipment:; Large baking sheet; Parchment paper or silicone mat; Mixing bowls

The ultimate Buffalo Chicken Stuffed Peppers featuring tender shredded chicken, tangy buffalo sauce, and creamy ranch drizzle. This healthy low-carb dish combines the bold spicy kick of buffalo wings with the satisfying crunch of roasted bell peppers, creating an unforgettable weeknight meal that elevates the classic stuffed pepper to extraordinary heights perfect for meal prep, game day gatherings, or any time you crave the perfect balance of heat and comfort.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Stuffed Peppers:

6 large bell peppers (red, yellow, or green), halved lengthwise and seeded

3 cups cooked chicken breast, shredded

1/2 cup buffalo sauce (Whole30 compliant)

4 oz cream cheese, softened (or cashew cream for dairy-free)

1/2 cup shredded cheddar cheese (or omit for Whole30/Paleo)

2 tablespoons ghee or avocado oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

For the Ranch Drizzle:

1/2 cup compliant ranch dressing or mayo mixed with herbs

2 tablespoons fresh lemon juice

1 teaspoon dried dill

For Garnish:

3 green onions, thinly sliced

Fresh parsley, chopped

For Special Equipment:

Large baking sheet

Parchment paper or silicone mat

Mixing bowls

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, garlic powder, onion powder, and black pepper. Mix thoroughly until the cream cheese is fully incorporated and the mixture is creamy and well-combined.

Arrange the halved bell peppers cut-side up on the prepared baking sheet. Brush the inside of each pepper lightly with ghee or avocado oil.

Divide the buffalo chicken mixture evenly among the pepper halves, filling each generously and mounding slightly. If using cheese, sprinkle shredded cheddar over the top of each stuffed pepper.

Bake in the preheated oven for 20-25 minutes, until the peppers are tender with slightly charred edges and the filling is heated through and bubbly.

While the peppers bake, prepare the ranch drizzle by whisking together the ranch dressing, lemon juice, and dried dill in a small bowl until smooth.

Remove the stuffed peppers from the oven and let them cool for 3-4 minutes.

Drizzle the ranch dressing generously over each stuffed pepper, then garnish with sliced green onions and fresh parsley. Serve immediately while hot.

Whole30 Buffalo Chicken Stuffed Peppers with Creamy Ranch Drizzle - Paleo Low Carb Gluten Free

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Buffalo Stuffed Pepper Perfection

Whole30 Buffalo Chicken Stuffed Peppers with Creamy Ranch Drizzle - Paleo Low Carb Gluten Free

Ingredients

Instructions