Description
Delicious Buffalo Chicken Stuffed Peppers filled with creamy, zesty buffalo chicken filling, perfect for a cozy night.
Ingredients
Scale
- 3 large bell peppers, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, thinly sliced
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange the cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- Combine the cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions in a large bowl. Mix to thoroughly combine.
- Fill the prepared peppers with the buffalo chicken mixture, making sure to pack it in snugly.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 20 minutes, until the peppers are tender and the stuffing is bubbling and slightly browned.
- Top with ranch dressing, garnish with green onions and fresh herbs, and serve warm.
Notes
Prep the filling a day in advance for hassle-free dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half pepper
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg