Description
A spicy, creamy, and protein-packed dish that’s perfect for a quick, nutritious meal! These buffalo chicken stuffed peppers are Whole30, paleo, and keto-friendly, making them a great choice for any diet.
Ingredients
- 3 large bell peppers (any color), cut in half lengthwise and seeds removed
- 4 cups shredded chicken (a rotisserie chicken works great!)
- 1 cup mayonnaise (avocado oil mayo for Whole30/paleo-friendly)
- 1/2 cup hot sauce (Frank’s Red Hot or a Whole30-compatible buffalo sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional, for added umami flavor)
- 1 bunch green onions, thinly sliced (white and light green parts; save some for garnish)
- Whole30 ranch dressing, for drizzling on top
- Fresh herbs, for garnish
Instructions
1. Heat Things Up:
Preheat your oven to 400°F (200°C).
2. Prepare the Peppers:
Arrange cut and de-seeded bell peppers in a lightly greased baking dish, cut side up.
3. Mix the Filling:
In a large bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix well and taste—add more hot sauce or salt if needed.
4. Stuff It!:
Fill each pepper with the buffalo chicken mixture, packing it in.
5. Bake & Wait:
Cover the dish with foil and bake for 30 minutes. Remove foil and bake another 20 minutes until the peppers are tender and the filling is bubbling and slightly browned.
6. Top & Serve:
Drizzle with ranch dressing, sprinkle with fresh herbs and extra green onions, and serve hot!
Notes
- If you like extra spice, add a pinch of cayenne pepper to the filling.
- For a cheesier version, sprinkle dairy-free or regular shredded cheese on top before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American