Whole30 Buffalo Chicken Stuffed Peppers Recipes

BUFFALO CHICKEN STUFFED PEPPERS

Buffalo Chicken Stuffed Peppers image

You'll love this spicy take on stuffed peppers by making delicious buffalo chicken stuffed peppers. This easy recipe makes a great weeknight dinner that is paleo, Whole30 and suitable for low carb lifestyles that can be prepped ahead of time.

Provided by Valerie Skinner

Categories Keto

Time 40m

Number Of Ingredients 12

Ingredients

3 large Green Bell Peppers
3 cups Shredded Chicken Breast (cooked)
1/2 cup Whole30 Compliant Mayonnaise
2 tbsp Homemade Ranch Seasoning or Ranch Seasoning Packet
½ cup Buffalo Sauce
1 Egg (beaten)
¼ cup Ghee (melted)
½ cup Celery (diced)
½ cup Red Onion (diced)
1 tsp Garlic Powder
½ tsp Salt
¼ tsp Ground Black Pepper

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.

Nutrition Facts : Calories 202 kcal, Carbohydrate 2 g, Protein 19 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 99 mg, Sodium 878 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

WHOLE30 BUFFALO CHICKEN STUFFED PEPPERS

Whole30 Buffalo Chicken Stuffed Peppers image

Ground chicken, spices, veggies and buffalo sauce are baked in bell peppers for a healthy recipe that's gluten free, dairy free and Whole30 compliant!

Provided by Whitney Bond

Categories Main Course

Time 45m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 cup onion (diced )
1 cup carrots (diced )
1 cup celery (diced )
1 jalapeno (minced)
2 cloves garlic (minced)
2 lbs ground chicken
¼ cup buffalo sauce
10 oz diced tomatoes with green chilies
1 tsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp black pepper
½ tsp kosher salt
7 bell peppers
2 tbsp buffalo sauce

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.

Nutrition Facts : Calories 135 kcal, Carbohydrate 7 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 339 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

Buffalo Chicken Stuffed Peppers {whole30 + paleo + gluten free + low carb} image

These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of ranch dressing and fresh herbs. Healthy, flavorful, and easy to make! Whole30, paleo, gluten free, dairy free, and low carb / keto friendly.

Provided by Nyssa Tanner

Categories dinner

Number Of Ingredients 12

Ingredients

3 large bell peppers - any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken - a rotisserie chicken will be about the perfect amount of chicken for this recipe
1 cup paleo mayonnaise, either homemade or store bought avocado mayo
1/2 cup hot sauce or buffalo sauce - I love Frank's red hot, but a Whole30 compatible buffalo sauce also works
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch of green onions, white and light green parts thinly sliced - plus more for garnish
Whole30 ranch dressing for garnish
Fresh herbs for garnish

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!

Nutrition Facts : ServingSize 1 pepper, Calories 276 calories, Sugar 3.9 g, Sodium 1139.1 mg, Fat 14.9 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 2.3 g, Protein 24 g, Cholesterol 99.1 mg

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