BUFFALO CHICKEN STUFFED PEPPERS
It's been a little too long since I've been here writing a blog. So happy to be back. I have been busy in the kitchen making some amazing new recipes for you, so get excited!
I am kind of doing a WHOLE30, which really means i'm not doing one because you can't kind of do WHOLE30, you either do it fully or you don't. Regardless, I am eating strictly WHOLE30, but I am allowing myself to drink this time around. I knew i had a couple of social event this month where i wanted to enjoy a drink so I decided to just focus on the food side of WHOLE30 - honestly I still feel great! It's not like I drink a lot though, I'm talking a couple of times out with friends, so it's pretty modest. When people talk about having a glass of wine and watching the Bachelor, it sounds so relaxing to me but I have never been one of those people who needs a glass of wine at the end of the day (or ever for that matter, I'm a vodka/sparkling water with a lime kind of gal).
So now that I am eating WHOLE30 all month long, i've been trying experimenting with some new WHOLE30-friendly recipes. Well, I just won the game of life with this one! These buffalo chicken stuffed peppers are a real show stopper. When i went to go photograph this dish, I kept sneaking bite after bite because I was so amazed with how delicious it was and I just couldn't resist. Trust me when I say, your non-WHOLE30 friends and family will be equally as obsessed with this recipe.
Try it out, snap a pic and tag me in the photo (@flavors_of_fresh) so I can drool over your creations!
whole30/paleo buffalo chicken stuffed peppers
Prep time: 5 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 30 MINUTES
MAKES 4 SERVINGS
FOR THE BUFFALO SAUCE:
1 cup, hot sauce
3 tablespoons, ghee/clarified butter
1/2 tablespoon, Garlic powder
1/2 tablespoon, Chili lime seasoning
1 teaspoon, coconut aminos
4 skinless, boneless chicken breasts
3 Large Bell Peppers (can be any color)
1 tablespoon, olive oil
Salt and pepper to taste
Green onion for garnish
Preheat oven to 375 degrees fahrenheit
Rinse chicken breast under cold water and pat dry with paper towel. Place chicken breast on a tinfoil lined baking sheet.
Brush chicken with olive oil and sprinkle with salt and pepper.
Cook for approximately 25 minutes, or until cooked all the way through (no pink).
While chicken is cooking: combine ingredients for sauce in a saucepan over medium heat
Allow sauce to boil, stirring constantly. Whisk together at the end as there will be some natural separation. Sauce should cook for approximately 3 minutes.
Once chicken is fully cooked, allow to cool (if you want yours cold, chill in fridge for 2 hours or longer, otherwise allow to cool enough that chicken is not steaming hot).
WHILE CHICKEN IS COOLING, PUT THE OVEN ON BROIL on high.
SLICE PEPPERS DOWN THE CENTER IN HALF, LEAVING THE STEM ATTACHED.
SCRAPE OUT ALL OF THE MEMBRANE AND SEEDS.
PLACE PEPPER HALVES FACE DOWN ON WIRE RACK AND BROIL IN THE OVEN FOR APPROXIMATELY 10 MINUTES.
WHILE THE PEPPERS ARE COOKING, attach the "shred" blade TO FOOD PROCESSOR and shred the chicken. *If you do not have a food processor, use the two fork method to pull chicken apart by holding the chicken down with one fork and shredding with the other. Larger forks work best for this.
Place shredded chicken in mixing bowl and combine with buffalo sauce. stir until sauce fully coats all of the chicken.
REMOVE PEPPERS FROM THE OVEN AND FILL THEM WITH THE BUFFALO CHICKEN MIXTURE
GARNISH WITH GREEN ONION, SERVE WARM OR CHILLED AND ENJOY!