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!
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🍴Ingredient Notes
- 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.
- 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.
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!
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.
More chicken recipes!
- Baked Chicken Tacos with Peach Salsa
- Dairy-Free White Chicken Chili
- Grilled Stuffed Peppers with Chipotle Chicken
- Gluten-Free Pesto Pizza with Chicken
- Paleo Chicken Pot Pie with Mashed Potato Topping
After you make these Dairy-Free Buffalo Chicken Stuffed Peppers, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
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!
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
- 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.
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.
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
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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Rachel
I love the primal kitchen buffalo sauce! These were so good. (:
Mariah Mandile
Isn't it so good!! I'm obsessed!