logo

What’s For Dinner? Buffalo Chicken Stuffed Peppers

Looking for something different? This is it! This Whole 30 inspired recipe is a great alternative to a Friday night takeout meal, it is healthy and still feels like you are eating a “fun food.” My kids are big fans of wings, so they really liked this, but be prepared, it does have a little kick to it!

Enjoy 🙂

Jenn

BuffChickPeppers

Ingredients: 

2 large chicken breasts

1 medium onion, sliced

½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder

sea salt and pepper, to taste.

4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out

½ cup hot sauce(I use Frank’s hot sauce)

1 tablespoon of butter or ghee

Directions:

Preheat oven to 350 degrees.

Mix your dried spices together.

Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.

Sprinkle the entire pan with dried spices. Salt and pepper, to taste.

Bake for 25-30 minutes or until chicken is cooked through.

While chicken is cooking, melt 1 tablespoon butter or ghee  in a pot over medium low heat. Once melted add in hot sauce and stir. Set aside.

Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.

Combine chicken with the hot sauce mixture.

Spoon chicken mixture evenly in all 4 peppers.

Place stuffed peppers in a baking pan.

Bake for 35-40 minutes or until peppers are softened to your liking.

 

  • Share