These Buffalo Chicken Stuffed Peppers are a delicious option weather you are on Whole30 or not and can easily be customized to suit your tastes & diet needs!
So Nathan and I aren’t doing a Whole30 right now but ever since we completed our first one in January, I’ve been trying to continue to cook Whole30 meals as much as possible. Of course, the first three months of this pregnancy were filled with nothing but carbs and cooking as little as possible but I’m trying to get us back on track!
A few weeks ago Victoria shared a recipe she was loving for a version of these Whole30 approved buffalo chicken stuffed peppers. I immediately knew that they were something I needed in my life ASAP so I made them for dinner that week! Don’t get me wrong, Nathan and I ate every bite of our dinner’s and all of the leftovers, but right away I was dreaming about how I could make them fit our tastes better the next time.
I made them again this weekend and yup, perfection! That is the best part of this recipe, it can be totally adapted to suit your tastes and diet restrictions (or non-restrictions). Not doing a Whole30? Use regular or yogurt based ranch dressing. Or sub actual rice for the cauliflower rice to if that’s what you have on hand. They are SO customize-able.
Buffalo Chicken Stuffed Peppers
Yields 8 Stuffed Peppers
8 green bell peppers
2 large chicken breasts
12 oz. bag of frozen riced cauliflower (about 2 cups if you are making your own or using regular rice)
1 small white onion, diced
1 cup Franks Hot Sauce (To make this truly Whole30 you can’t use the pre-made Buffalo Wing sauce. You have to use regular hot sauce then add1 tsp. garlic powder and 1/2 tsp. ground cayenne pepper to make your own.)
1/2 cup Paleo ranch like Tessemae’s, Primal Kitchen or you can make your own (any ranch will do if you aren’t on Whole30!)
1. Pre-heat oven to 350.
2. Cook and shred your chicken. I use my Crockpot to cook the chicken on high for 4 hours in a little bit of chicken stock (enough to cover the bottom of the bowl) and seasoned with salt and pepper. Then shred it with my stand mixer or a couple of forks.
3. Prep your bell peppers. Cut the top (leave the bottom) and scoop out all the seeds and membranes inside. Place side by side in a baking dish then add enough water to the pan to cover the bottom.
4. Heat a drizzle of olive oil in a skillet over medium heat. Add riced cauliflower and diced onion the saute until all the water has evaporated and the onions are soft. About 5-7 minutes.
5. Combine cauliflower/onion mixture, shredded chicken, hot sauce, and ranch dressing in a large bowl. Scoop mixture into bell peppers until just heaping.
6. Cover in foil and bake at 350 for 40 minutes. Uncover and bake for 15 minutes more (this is also where you would add shredded cheese to the top if you aren’t worried about keeping them Whole30).
They may not photograph all that well but I promise, if you are a buffalo chicken fan, you will LOVE these!
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