These Dairy-Free Buffalo Chicken Stuffed Peppers are going to be a staple in your dinner rotation! They're easy to make, and have a rich, creamy texture with a kick of spice!

Buffalo chicken stuffed peppers in casserole dish.

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🍴Ingredient Notes
🍴Step by Step Instructions
Expert Tips
Frequently Asked Questions
How to store leftovers
Recipe
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🍴Ingredient Notes

Overhead shot of stuffed pepper ingredients.

Chicken Breast - Whenever I purchase meat, I try to find the highest quality. Butcher Box and Bell & Evans are my favorite brands. If you're vegan or vegetarian, you can skip the chicken! Just add extra beans or rice.
Bell Peppers - Cut in half the long way, and cleaned out!
Sweet Onion - Make sure you sauté the diced onion at the bottom of the pan for a few minutes before adding in any other ingredients.
Celery - Chopped into small pieces. You can use the leaves at the top!
Cloves of Garlic - If you don't have fresh garlic, you can add ½ teaspoon of garlic powder to the filling. (Or skip it altogether.)
Cauliflower Rice - Fresh or Frozen! I have also made this recipe with jasmine rice, and it worked great! Just make sure you use cooked rice.
Great Northern Beans - You could also use cannellini beans, or any white beans that you have on hand! If you're on Whole30, just skip the beans.
Full Fat Coconut Milk - Coconut milk is one of my favorite dairy-free alternatives for heavy cream! It's delicious and adds a nice, creamy consistency to the broth.
Buffalo Sauce - I used Primal Kitchen buffalo sauce because it's dairy-free, and has minimal ingredients - but you can use any brand you want! If you don't have buffalo sauce, I have also tried this recipe with regular hot sauce and it worked pretty well. You will need a lot less hot sauce since it's not as creamy as the buffalo sauce. (You only need a few tablespoons.)

🍴Step by Step Instructions

Preparing

Add the chicken breast into a pot with water and salt. Turn the temperature to medium/high heat. Once it's boiling, turn the temperature to low, and cover the pot. Cook for about 12-14 minutes - depending on how big the chicken breast is.
Next, rinse and slice all of the peppers in half. (The long way.) Remove all of the seeds and the white film. Place on a baking sheet and bake at 350 degrees for 10-15 minutes while you prepare the filling.

Onions, garlic, celery, beans, coconut milk, and seasoning in pan.

Making the Filling

For the filling, add chopped onions to a skillet. Sauté for a few minutes, and then add minced garlic.
When the onions are translucent add in the celery, beans, coconut milk, and cauliflower rice. Let simmer for a few minutes while you stir.
Next, shred the chicken breast with two forks or a hand mixer in a small bowl. Stir the shredded chicken, and buffalo sauce into the filling mixture until fully combined.

Baking the Peppers

Stuff the peppers with a generous amount of the filling, and bake for about 20 minutes at 350 degrees. (Peppers should be tender, but not falling apart.)
Serve with an extra drizzle of hot sauce or buffalo sauce! Enjoy!

Expert Tips

I prefer using a baking sheet so they cook evenly, and you can fit more peppers! I've noticed that with casserole dishes, they steam the peppers more which yields a soggier pepper.
If you use a baking sheet, line it with parchment paper so clean up is easier!
Pre-Cook the peppers for 10 minutes before you stuff them! I like to pop them in the oven at 350 degrees while I prepare the filling.
After you pre-cook the peppers and remove them from the oven, you might notice a little water inside the peppers. You can leave it, or carefully drain each one.
Want to bulk them up? Add a mix of regular rice with the cauliflower rice for some extra carbs. (You can also serve with a scoop of rice on the side.)
If you have leftover filling, serve overtop of the stuffed peppers.
Test the filling before stuffing the peppers! If it needs more salt or buffalo sauce, stir it in.
Top them with your favorite dairy-free cheese! (Or regular cheese if you can tolerate dairy.) Sprinkle it on before they go into the oven.
Don't want to heat the house? Grill your peppers! Follow directions the same, but do not pre-cook the peppers. Stuff and grill for about 15 minutes until they're charred on the bottom.

Buffalo chicken stuffed peppers in a casserole dish.

Frequently Asked Questions

Can I freeze leftover peppers?

Yes! Stuffed peppers can be made in bulk, and frozen for a rainy day. (Or a lazy day!) Just defrost and heat them up in the oven.

What should I serve with my stuffed peppers?

I usually serve them on their own, but if you want some extra greens, serve with a fresh salad! (Or stir in some spinach with the filling mixture.) If you want to u0022bulk them upu0022 just serve with a scoop of rice on the side.

Can I make these peppers Whole30 friendly?

Yes!! Just skip the beans and you have a delicious Whole30 friendly meal.

How to store leftovers

Leftovers can be stored in a covered container for up to five days in the refrigerator. (I like using glass containers.)

You can also freeze leftover stuffed peppers! To re-heat just pop them in the oven until they're warm.

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Recipe

Dairy-Free Buffalo Chicken Stuffed Peppers

These Dairy-Free Buffalo Chicken Stuffed Peppers are going to be a staple in your dinner rotation! They're easy to make, and have a rich, creamy texture with a kick of spice!

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings

Calories 594 kcal

Equipment

Baking Sheet or Casserole Dish
Parchment Paper
Large Saute Pan

Ingredients

1 Pound Chicken Breast
6 Bell Peppers, Cut in half
1 Sweet Onion, Chopped
2 Cloves of Garlic, Minced
2 Cups Cauliflower Rice Fresh or Frozen!
15 Ounces Great Northern Beans You can also use cannellini beans!
13.5 Ounces Full Fat Coconut Milk
1 Cup Chopped Celery
⅓ Cup Buffalo Sauce I used Primal Kitchen buffalo sauce!
1 Teaspoon Salt
½ Teaspoon Black Pepper

Instructions

Preparing

Add the chicken breast into a pot with water and salt. Turn the temperature to medium/high heat. Once it's boiling, turn the temperature to low, and cover the pot. Cook for about 12-14 minutes - depending on how big the chicken breast is.
Next, rinse and slice all of the peppers in half. (The long way.) Remove all of the seeds and the white film. Place on a baking sheet and bake at 350 degrees for 10-15 minutes while you prepare the filling.

Making the Filling

For the filling, add chopped onions to a skillet. Sauté for a few minutes, and then add minced garlic.
When the onions are translucent add in the celery, beans, coconut milk, and cauliflower rice. Let simmer for a few minutes while you stir.
Next, shred the chicken breast with two forks or a hand mixer in a small bowl. Stir the shredded chicken, and buffalo sauce into the filling mixture until fully combined.

Baking the Peppers

Stuff the peppers with a generous amount of the filling, and bake for about 20 minutes at 350 degrees. (Peppers should be tender, but not falling apart.)
Serve with an extra drizzle of hot sauce or buffalo sauce! Enjoy!

Notes

*Calories based off of Primal Kitchen Buffalo Sauce.

Helpful Tips

I prefer using a baking sheet so they cook evenly, and you can fit more peppers! I've noticed that with casserole dishes, they steam the peppers more which yields a soggier pepper.
If you use a baking sheet, line it with parchment paper so clean up is easier!
Pre-Cook the peppers for 10 minutes before you stuff them! I like to pop them in the oven at 350 degrees while I prepare the filling.
After you pre-cook the peppers and remove them from the oven, you might notice a little water inside the peppers. You can leave it, or carefully drain each one.
Want to bulk them up? Add a mix of regular rice with the cauliflower rice for some extra carbs. (You can also serve with a scoop of rice on the side.)
If you have leftover filling, serve overtop of the stuffed peppers.
Test the filling before stuffing the peppers! If it needs more salt or buffalo sauce, stir it in.
Top them with your favorite dairy-free cheese! (Or regular cheese if you can tolerate dairy.) Sprinkle it on before they go into the oven.
Don't want to heat the house? Grill your peppers! Follow directions the same, but do not pre-cook the peppers. Stuff and grill for about 15 minutes until they're charred on the bottom.

Frequently Asked Questions

Can I freeze leftover peppers?
Yes! Stuffed peppers can be made in bulk, and frozen for a rainy day. (Or a lazy day!) Just defrost and heat them up in the oven.

What should I serve with my stuffed peppers?
I usually serve them on their own, but if you want some extra greens, serve with a fresh salad! (Or stir in some spinach with the filling mixture.) If you want to "bulk them up" just serve with a scoop of rice on the side.

Can I make these peppers Whole30 friendly?
Yes!! Just skip the beans and you have a delicious Whole30 friendly meal.

How to Store Leftovers

Leftovers can be stored in a covered container for up to five days in the refrigerator. (I like using glass containers.) You can also freeze leftover stuffed peppers! To re-heat just pop them in the oven until they're warm.

Nutrition

Serving: 1gCalories: 594kcalCarbohydrates: 48gProtein: 39gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 184mgPotassium: 1766mgFiber: 14gSugar: 13gVitamin A: 5625IUVitamin C: 275mgCalcium: 145mgIron: 7mg

Keywords buffalo chicken stuffed peppers, dairy free buffalo chicken, healthy buffalo chicken stuffed peppers, how to make stuffed peppers

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