Buffalo Chicken Stuffed Peppers (Print Version)
# Ingredients:
→ Stuffed Peppers
01 -
3 large bell peppers, any color, cut in half lengthwise and seeds removed
02 -
4 cups cooked shredded chicken (e.g., rotisserie chicken)
03 -
1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
04 -
1/2 cup hot sauce or buffalo sauce (e.g., Frank’s Red Hot or Whole30 compatible buffalo sauce)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
2 tablespoons nutritional yeast (optional)
10 -
1 bunch green onions, white and light green parts thinly sliced (plus more for garnish)
→ Garnishes
11 -
Whole30 ranch dressing
12 -
Fresh herbs
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
02 -
In a large bowl, combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix thoroughly and taste, adding more hot sauce or salt if needed.
03 -
Fill the prepared bell peppers with the buffalo chicken mixture, ensuring the filling is packed in tightly.
04 -
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the peppers are tender and the stuffing is bubbling and slightly browned.
05 -
Top with a drizzle of ranch dressing, thinly sliced green onions, and fresh herbs if desired. Serve warm.
06 -
To reheat, warm in a preheated oven at 350°F (175°C) for 10-15 minutes. Alternatively, heat on a stovetop with a covered skillet and a few tablespoons of water over medium-low heat, or microwave for 2-3 minutes, ensuring the centers are heated through.
# Notes:
01 -
Ensure to pack the filling tightly into the peppers for even cooking.
02 -
Optional nutritional yeast can add a cheesy, umami flavor.
03 -
Use a Whole30-compatible buffalo sauce and mayonnaise to keep the recipe compliant with Whole30 guidelines.