Buffalo Chicken Stuffed Peppers (Print Version)
# Ingredients:
→ Stuffed Peppers
01 -
3 large bell peppers, any color, cut in half lengthwise and seeds removed
02 -
4 cups cooked shredded chicken
03 -
1 cup paleo mayonnaise, homemade or store-bought avocado mayo
04 -
1/2 cup hot sauce or buffalo sauce
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
2 tablespoons nutritional yeast (optional)
10 -
1 bunch green onions, white and light green parts thinly sliced, plus more for garnish
11 -
Whole30 ranch dressing for garnish
12 -
Fresh herbs for garnish
# Instructions:
01 -
Preheat the oven to 400°F (204°C).
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 thoroughly to combine. Taste and adjust seasonings if needed.
04 -
Fill prepared peppers with the buffalo chicken mixture, ensuring the filling is tightly packed.
05 -
Cover the baking dish with foil and bake stuffed peppers for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the peppers are tender and the filling is bubbling and slightly browned.
06 -
Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired. Serve immediately.