Buffalo chicken stuffed peppers
Buffalo chicken stuffed peppers are a quick, delectable dinner that everybody will enjoy! created with chicken that has been shreds, hot buffalo sauce, and a liberal sprinkling of ranch dressing and fresh herbs. Easy to prepare, tasty, and healthy! Gluten-free, dairy-free, Whole30, paleo, and low-carb/keto-friendly diets.
This delicious low-carb/keto dish for stuffed bell peppers is paleo, gluten-free, nut-free, and healthful. The dish is made without rice or cheese and is roasted in the oven until it is wonderfully soft and flavorful to the brim.
Buffalo chicken stuffed peppers Ingredients
- Take three large bell peppers, sliced in half lengthwise, with the seeds removed.
- A rotisserie chicken will provide around 4 cups of cooked, shredded chicken, which is the ideal quantity for this dish.
- 1 cup avocado mayo, either homemade or purchased in a store
- I use Frank’s red hot sauce, but a buffalo sauce that is Whole30-friendly also works. 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon of powdered garlic
- 1 teaspoon of powdered onion
- 1/4 teaspoon black pepper, 1 teaspoon kosher salt
- Nutritional yeast, two tablespoons (optional)
- 1 bunch of thinly sliced green onions, with more green onions for garnish.
- herbs for garnish, fresh
- The oven should be at 400 degrees.
- Cut and side up, and arrange the bell peppers in a large skillet or baking dish that has been lightly oiled.
- In an enormous bowl consolidate pre-cooked destroyed chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, dark pepper, nourishing yeast, and green onions. Combine thoroughly by mixing. Taste and adjust the salt or hot sauce to your liking.
- The buffalo chicken mixture should be packed into the prepared peppers.
- Stuffed peppers should be baked for 30 minutes and covered in a baking dish. Bake an additional 20 minutes, removing the foil, until the stuffing is bubbling and slightly browned and the peppers are tender.
- If desired, garnish with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs.
- Warm in a 350°F preheated oven for 10 to 15 minutes, or until well heated. Cover them with foil until they are fully heated if they start to turn too dark.
- On the stove, add peppers to a skillet along with a little water. Heat under cover for a sufficient amount of time. If they are warm before the water has completely evaporated, add an extra tablespoon as necessary.
- Peppers should be heated through in the microwave for two to three minutes with a paper towel covering them. It always takes the longest to stuff the peppers in the center. You can split the stuffed peppers in half to save the time needed for re-heating.