Buffalo Chicken Stuffed Peppers
Delicious and healthy Buffalo Chicken Stuffed Peppers filled with spicy shredded chicken, perfect for a quick weeknight dinner or gathering.
Ingredients
Main Ingredients
- 3 large large bell peppers any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken a rotisserie chicken will be about the perfect amount of chicken for this recipe
- 1 cup paleo mayonnaise either homemade or store-bought avocado mayo
- 1/2 cup hot sauce or buffalo sauce Frank’s Red Hot or a Whole30 compatible buffalo sauce
Spices and Seasoning
- 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 375°F (190°C).
- Slice the bell peppers in half and scoop out the seeds and membranes. Arrange them in a baking dish.
- In a mixing bowl, combine the cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, and black pepper. If using nutritional yeast, add that in too.
Baking
- Generously fill each bell pepper half with the buffalo chicken mixture.
- Cover the dish with foil and bake for about 25 minutes.
- Remove the foil, bake for an additional 10 minutes, and let them cool slightly.
Serving
- Top with freshly sliced green onions and drizzle with Whole30 ranch dressing or your favorite herbs. Serve and enjoy!
Notes
These stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen before or after baking.