Description
Delicious Buffalo Chicken Stuffed Peppers that are dairy-free and low-carb, perfect for fall.
Ingredients
- 4 large bell peppers (any color)
- 2 cups shredded cooked chicken
- 1/2 cup dairy-free cream cheese
- 1/2 cup buffalo sauce (adjust to taste)
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off of the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Combine the shredded chicken, dairy-free cream cheese, and buffalo sauce in a large bowl. Mix well until everything is evenly coated.
- Stir in the chopped green onions, garlic powder, and season with salt and pepper to taste.
- Fill each bell pepper with the chicken mixture, pressing it down gently to ensure they are packed well.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly browned.
- Let them cool for a few minutes before garnishing with fresh cilantro, if desired.
Notes
Choose large, firm bell peppers for best results. Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American