Buffalo Chicken Stuffed Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large bell peppers – any color, cut in half lengthwise and seeds removed
02 -
4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
03 -
1 cup paleo mayonnaise, either homemade or store bought avocado mayo
04 -
1/2 cup hot sauce or buffalo sauce – Frank's red hot or a Whole30 compatible buffalo sauce
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
¼ teaspoon black pepper
09 -
2 tablespoons nutritional yeast (optional)
10 -
1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
→ Garnish
11 -
Whole30 ranch dressing for garnish
12 -
Fresh herbs for garnish
# Instructions:
01 -
Preheat the oven to 400 degrees.
02 -
Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
03 -
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 to thoroughly combine. Taste and add more hot sauce or salt if desired.
04 -
Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
05 -
Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.
06 -
Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve!
# Notes:
01 -
Reheating in the oven: Warm in a pre-heated oven at 350 degrees until heated through – about 10-15 minutes. If they start getting too dark cover with foil until fully heated.
02 -
Reheating on the stove top: Place peppers in a skillet with a few tablespoons of water. Cover and warm over medium low heat until heated through. If the water has fully evaporated before they are warm add an additional tablespoon as needed.
03 -
Reheating in the microwave: Cover with a paper towel and warm peppers for 2-3 minutes until heated through. The center of the stuffed peppers always takes the longest. To speed up the re-heating time you can cut the stuffed peppers in half.