Go Back
The Boat Shed Kitchen

Spicy Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Peppers are everything you love about buffalo wings—spicy, creamy, savory—stuffed into sweet bell pepper boats. Packed with shredded chicken, paleo mayo, buffalo sauce, and green onions, they’re baked until tender and golden, then finished with a drizzle of Whole30 ranch. They’re gluten-free, dairy-free, and seriously crave-worthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2.5 large bell peppers – any color cut in half lengthwise and seeds removed
  • 4 cups cooked shredded chicken – a rotisserie chicken is perfect
  • 1 cup paleo mayonnaise homemade or store-bought avocado mayo
  • ½ cup hot sauce or buffalo sauce Frank’s Red Hot or Whole30-compatible
  • 1 teaspoon garlic powder
  • 1.2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons nutritional yeast optional
  • 1.5 bunch green onions white and light green parts thinly sliced (plus more for garnish)
  • Whole30 ranch dressing for garnish
  • Fresh herbs for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange halved and de-seeded bell peppers cut-side up in a greased baking dish or large skillet.
  3. In a large bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder
  4. Onion powder, salt, pepper, nutritional yeast, and green onions. Mix well.
  5. Fill each bell pepper with the buffalo chicken mixture, pressing gently to pack it in.
  6. Cover and bake for 30 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/buffalo-chicken-stuffed-peppers/

Notes

  • Want it milder? Use less hot sauce or add more mayo to tone down the heat.
  • No paleo mayo? Sub with Greek yogurt if not doing Whole30.
  • Add extra veggies by mixing in chopped celery or shredded carrots.