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Buffalo chicken stuffed peppers in a casserole dish.

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
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
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
  • 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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