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Buffalo Chicken Stuffed Peppers

Posted by Yummy Gluten Free on

Sweet bell peppers stuffed with Buffalo spiced chicken is a yummy combination. The stuffed peppers can be enjoyed with a side of my Basmati Rice Pilaf and/or a green salad. To prepare the chicken for this recipe I use my Air Fryer Roast Chicken recipe and shred it. This step takes extra time, so if you are in a hurry you can use the shredded chicken from a grocery store ready made rotisserie chicken.

Buffalo Chicken Stuffed Peppers

  • Servings: 8 stuffed peppers
  • Difficulty: Easy
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Cited: Inspired by http://www.eatingwell.com

Ingredients

  • 3/4 cup vegan mayonnaise
  • 1 clove garlic crushed
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 4 large or 5 medium red, yellow or orange bell peppers, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 4 roasted, fully cooked chicken breasts, shredded, about 4 – 5 cups
  • 1 cup vegan mayonnaise
  • 1 cup shredded goat cheddar cheese
  • 1/2 cup hot sauce, such as Frank’s Red Hot
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 tsp cayenne pepper
  • 4 green onions, sliced

Directions

  1. Make the garlic sauce by whisking the vegan mayonnaise, garlic, lemon juice and water together in a small bowl. Place in the fridge to chill.
  2. Preheat oven to 400f.
  3. Line a rimmed baking sheet with foil.
  4. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut-sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.
  5. Meanwhile, stir chicken, vegan mayonnaise, shredded goat cheddar cheese, Franks Red Hot Sauce, onion powder, garlic powder, cayenne and sliced green onions together in a large bowl until combined.
  6. Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities. Bake until the peppers are tender and the filling is heated through, about 15 minutes.
  7. To serve drizzle evenly with the garlic sauce.

    Recipe Notes
  • Due to egg allergies, I use vegan mayonnaise in this recipe. You can use regular mayonnaise as an alternative.
  • If you can tolerate cow’s milk, feel free to substitute the goat cheddar for regular cheddar or Monterey Jack cheese.

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  1. Pingback: Buffalo Chicken Stuffed Peppers – Yummy Gluten Free | My Meals are on Wheels

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