Buffalo chicken stuffed peppers
This recipe was inspired from Primally Inspired. It's my personal favorite! I also love to top these with my Cilantro Avocado Dressing! I beef this recipe up by adding chopped celery & carrots to get more filling with less chicken.
Ingredients
Peppers
- 2-3 organic chicken breasts cooked and shredded
- 1 onion large, chopped -1/4 saved for guacamole below
- 4 carrots chopped fine
- 4 stalks of celery chopped fine
- 1/2 tsp each (dried parsley, dried dill, dried chives, garlic powder, onion powder, sea salt, pepper this is your 'ranch seasoning'
- 1 tbsp olive oil or ghee if you have it!
- 4 Bell Peppers (red, yellow, orange) cut tops off and seeds cleaned out, save tops!
- 1/2 cup hot sauce (I like Franks!) I use ¼to make kids b/c they don’t like it that spicy and add the rest to make ours
- 1/4 cup butter or ghee
Easy Guacamole or try my Cilantro Avocado Dressing!
- 2 Avocados
- 1 tbsp lime juice 1/2 of a lime juiced
- 1/2 jalapeno diced
- 1/4 cup red onion or white onion, chopped fine
- 2-3 tbsp fresh cilantro chopped
- Sea salt to taste
Instructions
Peppers
- In the morning I sous-vide my chicken with 1/2 the spices – when it’s time to start dinner I remove and shred chicken with a fork. You can easily cook yours in oven or a couple days before and store in fridge.
- Preheat oven to 350
- Wash and cut tops off of peppers. Place peppers skin side up on baking sheet along with their tops (nothing in them) for 15-20 minutes
- While peppers are cooking I chop up onions, celery and carrots and place in pan with a little bit of butter. I season with ½ of the leftover spices and add in my shredded chicken.
- I add in hot sauce & butter mixture to pan and let simmer for 10 minutes to incorporate
- Once peppers are done I stuff them with the buffalo chicken mixture and put back in oven for 10 minutes to finish. You can easily put in fridge and save for lunches or for dinner another night. You can always reheat in the oven or warm up in the microwave.
- I serve the peppers over a big handful of spinach and a big spoonful of guacamole or just scoop the avocado if I don’t have time to make the guac.
Guacamole
- Mash avocados with a fork and add in all other ingredients. Stir to get your desired consistency.
Notes
Sous Vide: This method of cooking is something I came across two years ago and I found it to be a very effective and a fool proof way to cook meat throughout the day. I cook most of my chicken this way because it allows the juices to stay in the chicken. I have listed my sous vide devise below but there are a lot out there. I just find it helpful as a mom to not have to set a timer and never have my meat be overcooked. Anytime you need shredded chicken in a dish I go this route.
Tried this recipe?Let us know how it was!
