Buffalo Chicken Peppers (Print Version)
# Ingredients:
→ Essential Components
01 -
3 big bell peppers – any color you like, split lengthwise and with seeds taken out
02 -
4 cups of shredded cooked chicken – a rotisserie chicken works great and gives you the right amount
03 -
1 cup of paleo mayo, whether homemade or made from avocado and store-bought
04 -
1/2 cup buffalo sauce or hot sauce – something like Frank's or a Whole30-friendly buffalo option
05 -
1 teaspoon of garlic powder
06 -
1 teaspoon of onion powder
07 -
1 teaspoon of kosher salt
08 -
A quarter teaspoon of black pepper
09 -
2 tablespoons of nutritional yeast (if you'd like)
10 -
1 bunch of green onions, thinly sliced from the white and light green parts – save some extra for topping
→ Toppers
11 -
Use Whole30 ranch dressing as a topping
12 -
Fresh herbs to sprinkle on top
# Instructions:
01 -
Turn the oven on to 400 degrees and let it heat up.
02 -
Place the halved and cleaned-out peppers in a greased large baking dish or skillet, open side facing up.
03 -
Pour cooked shredded chicken, mayo, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions into a big mixing bowl. Stir everything together until it's well blended. Taste it and adjust with more hot sauce or salt if needed.
04 -
Scoop the buffalo chicken mixture into each pepper half, pressing it down to fit snugly.
05 -
Cover the dish with aluminum foil and bake the stuffed peppers for a half hour. Take the foil off and cook for another 20 minutes until the peppers have softened and the filling is bubbling with a slightly golden top.
06 -
Add thinly sliced green onions, a drizzle of ranch dressing, and a sprinkle of fresh herbs if you like. Enjoy warm!
# Notes:
01 -
Warming in the oven: Put in a 350-degree preheated oven and heat for around 10 to 15 minutes. If they start browning too much, cover with foil until hot.
02 -
Warming on the stovetop: Put stuffed peppers in a skillet, add a couple of tablespoons of water, cover, and heat on medium-low until hot. If the water dries up and they're not heated, add a tablespoon of water and keep going.
03 -
Microwave reheating: Cover the peppers with a paper towel and heat for 2 to 3 minutes. The middle takes the longest, so cutting them in half speeds things up.