Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers bring a delightful kick to your dinner table with rich, spicy flavors while being easy to prepare, perfect for busy weeknights.
Ingredients
For the stuffed peppers
- 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 e.g., 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
- 1 bunch green onions, white and light green parts thinly sliced plus more for garnish
Instructions
Preparation
- Preheat the oven to 400 degrees.
- Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- 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.
Cooking
- Fill prepared peppers with the buffalo chicken mixture, making sure to pack it in.
- Cover the 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.
- Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired, and serve!
Notes
To keep leftovers fresh, store them in an airtight container in the fridge for up to three days. They can be frozen before or after baking. When ready to enjoy, thaw in the fridge overnight and reheat in the oven until warmed through.