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Healthy buffalo chicken stuffed peppers in a baking dish with green onion garnish

High Protein Buffalo Chicken Stuffed Peppers (Whole30 + Paleo)

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 345 kcal

Ingredients
  

  • 4 large bell peppers, halved lengthwise and seeds removed
  • 1 lb cooked chicken breast, shredded
  • 2 cups cauliflower rice, fresh or frozen (thawed)
  • 1/2 cup Whole 30-compliant buffalo sauce (e.g., Frank's RedHot Original)
  • 1/4 cup avocado oil mayonnaise or compliant ranch dressing
  • 1/2 cup celery , finely diced
  • 1/2 cup carrots , finely diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp green onions, thinly sliced for garnish

Instructions
 

  • Preheat the oven to 400°F (204°C) and lightly grease a 9x13 inch baking dish with avocado oil.
  • Prepare the bell peppers by slicing them in half lengthwise through the stem; remove the seeds and white membranes.
  • In a large mixing bowl, combine the shredded chicken, cauliflower rice, diced celery, and diced carrots.
  • In a separate small bowl, whisk together the buffalo sauce, avocado oil mayonnaise (or compliant ranch), garlic powder, onion powder, sea salt, and black pepper until fully emulsified.
  • Pour the buffalo sauce mixture over the chicken and vegetable filling; toss thoroughly until the mixture is evenly coated.
  • Pack the filling generously into each bell pepper half and arrange them in the prepared baking dish.
  • Add 2 tablespoons of water to the bottom of the baking dish to facilitate steaming, then cover the dish tightly with aluminum foil.
  • Bake for 30 minutes with the foil on to soften the peppers.
  • Remove the foil and bake for an additional 10 minutes until the filling is heated through and the tops are slightly golden.
  • Garnish with sliced green onions and an optional drizzle of compliant ranch before serving.