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!
15OuncesGreat Northern BeansYou can also use cannellini beans!
13.5OuncesFull Fat Coconut Milk
1CupChopped Celery
⅓CupBuffalo SauceI used Primal Kitchen buffalo sauce!
1TeaspoonSalt
½TeaspoonBlack 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.