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Buffalo Chicken Stuffed Peppers

This recipe is Whole30, Paleo, Gluten and Dairy Free.
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Buffalo Chicken Dip is always a huge hit and I decided to stuff peppers with it and top it with crunchy Ranch Nut Crumbs This dip is on the hot side for those that like spicy! Don’t worry though as you can easily adjust it to your liking. You can use poblano peppers or Marconi peppers. whichever you like! This was a huge hit here and they all were gobbled up fast. This is also the perfect game day appetizer dish too. I cannot wait to make this one again!


1 lb Chicken breast, skinless, I like Rastelli's Delivered
4 Marconi peppers or poblano, cut in half lengthwise and seeded
8 oz non dairy cream cheese
1/2 cup non dairy sour cream
1/4 cup nutritional yeast
1/2 cup Medium Buffalo sauce, I like Noble Made
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Boil chicken breast in water for about 25 minutes or till thickest part reaches 165˚

Allow to cook and then shred

Preheat oven to 350˚ and line a pan with parchment paper

Meanwhile, combine in a bowl cream cheese, sour cream, nutritional yeast, buffalo sauce and all spice

Mix well and add chicken to bowl and mix to combine

Place peppers on pan and stuff with Buffalo Chicken Dip

Sprinkle with ranch nut crumbs

Bake for 40 minutes or till mixture is bubbly and peppers are softened

Enjoy this recipe by Penny's Primal!

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