Buffalo Chicken Stuffed Peppers Whole30 Paleo Gluten Free Low Carb Recipes

WHOLE30 BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• Add 1 tbsp olive oil to a large skillet over medium high heat.
• Add the diced onion, carrots, celery, jalapeno and garlic, saute 4-5 minutes.
• Add the ground chicken and cook through.
• Add the ¼ cup buffalo sauce, diced tomatoes with green chilies, chili powder, cumin, paprika, black pepper and kosher salt.
• Stir to combine, reduce heat and simmer 5-10 minutes.
• Remove from the heat and set aside.
• Slice the bell peppers in half lengthwise and remove the seeds and membranes.
• Spoon the buffalo chicken mixture into the bell pepper halves and place in a baking dish.
• Drizzle with the remaining 2 tbsp buffalo sauce and place in the oven for 20 minutes.

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
• In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
• Stir in the shredded chicken, coating with the sauce.
• Stir in the Greek yogurt and 1/4 cup of the provolone.
• Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
• Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

BUFFALO CHICKEN STUFFED PEPPERS {WHOLE30 + PALEO + GLUTEN FREE + LOW CARB}

Steps:

• 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.
• Fill prepared peppers with the buffalo chicken mixture - making sure to pack it in.
• Cover 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!

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• 1. Preheat Your Oven to 400 F.2. Slice Bell peppers down the middle lengthwise and remove seeds and membrane. Place peppers on a rimmed baking sheet or casserole dish.3. Heat up a medium sized skillet over medium high heat and add ghee. Sauté diced celery and onion for 5-7 minutes or until they begin to soften. Remove from heat and add to a large bowl.4. To the bowl, add shredded chicken breast, mayo, ranch seasoning, garlic powder, salt and ground pepper. Stir everything together until evenly combined then fold in beaten egg and stir through again.5. Evenly distribute the chicken mixture into the cavity of the bell pepper and make sure it fills up the whole pepper.6. Bake the peppers for 20-25 minutes or until the filling is set. Serve hot.