Buffalo Chicken Stuffed Peppers
A delightful twist on traditional stuffed peppers, these Buffalo Chicken Stuffed Peppers feature juicy shredded chicken mixed with spicy buffalo sauce for a flavor-packed meal.
Ingredients
Main Ingredients
- 3 large bell peppers (any color, cut in half lengthwise and seeds removed)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce Adjust to taste
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
Garnishes
- 1 bunch green onions (white and light green parts thinly sliced, plus more for garnish)
- to taste Whole30 ranch dressing (for garnish)
- to taste fresh herbs (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare a large skillet or baking dish by lightly greasing it and arranging the halved bell peppers with the cut side facing up.
Mixing the Filling
- In a large bowl, combine the pre-cooked shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, and nutritional yeast (if using).
- Mix thoroughly until well combined, adjusting hot sauce and salt to your taste preferences.
Stuffing and Baking
- Stuff each bell pepper half generously with the buffalo chicken mixture.
- Cover the baking dish tightly with aluminum foil and bake for about 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 20 minutes, until the peppers are tender and the filling is bubbling.
- Let cool for about 5 minutes before serving.
Serving
- Top each stuffed pepper with ranch dressing, sliced green onions, and fresh herbs before serving.
Notes
You can prepare the filling a day ahead and store it in the refrigerator. For storage, allow to cool completely, then store in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.