Flavors of Fresh
Paleo-Friendly Recipes for All to Enjoy
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Buffalo Chicken Stuffed Peppers

BUFFALO CHICKEN STUFFED PEPPERS

WHOLE30-FRIENDLY!

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HEY!

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!

Happy Cooking!

whole30/paleo buffalo chicken stuffed peppers

  • Prep time: 5 MINUTES

  • COOK TIME: 25 MINUTES

  • TOTAL TIME: 30 MINUTES

  • MAKES 4 SERVINGS

INGREDIENTS

FOR THE BUFFALO SAUCE:

  1.  1 cup, hot sauce

  2. 3 tablespoons, ghee/clarified butter

  3. 1/2 tablespoon, Garlic powder

  4. 1/2 tablespoon, Chili lime seasoning

  5. 1 teaspoon, coconut aminos

OTHER:

  1. 4 skinless, boneless chicken breasts

  2. 3 Large Bell Peppers (can be any color)

  3. 1 tablespoon, olive oil

  4. Salt and pepper to taste

  5. Green onion for garnish

DIRECTIONS

  • 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!