Whole30 Buffalo Chicken Stuffed Peppers
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!
Video
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
Instructions
- 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.
Notes
- Prep Ahead: This recipe can be made up to 5 days in advance and stored in the refrigerator until ready to bake and serve.
- Reheat: Once baked, these stuffed peppers will stay good in the refrigerator for 5-7 days. To reheat, cover with foil and place in an oven at 350°F for 10-15 minutes. Or reheat in the microwave for 2 minutes. I always recommend an extra drizzle of buffalo sauce on these peppers when reheating them so they don't dry out.
Nutrition Facts
Calories 135kcal (7%)Carbohydrates 7g (2%)Protein 12g (24%)Fat 6g (9%)Saturated Fat 1g (5%)Cholesterol 55mg (18%)Sodium 339mg (14%)Potassium 576mg (16%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 3595mg (72%)Vitamin C 80.8mg (98%)Calcium 25mg (3%)Iron 1.2mg (7%)
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