I’m REALLY having fun playing around with this Whole 30 method of eating. Every meal feels a little like “Top Chef” where I’m digging through my fridge trying to figure out how to pack as much nutrition into each dish as I can. I’ve been relying on Pinterest recipes quite a bit which has kept my meals new and exciting. Tonight was no exception. I found a recipe for Buffalo Ranch Stuffed Peppers that looked good…but I didn’t feel like following the method in which they were prepared…and I really wanted to add more vegetables. So I took the idea and ran with it.

This recipe went together in a matter of minutes. I had about two cups of chicken left over from a bird I roasted the other night. It turned out to be the perfect amount to fill 4 peppers. So here ya have it…Paleo Buffalo Chicken Stuffed Peppers. This dish paired perfectly with some pan-fried, seasoned sweet potatoes!

stuffed peppers 1

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Paleo Buffalo Chicken Stuffed Peppers
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Paleo Buffalo Chicken Stuffed Peppers
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Servings: 4 peppers
  1. Preheat oven to 350.
  2. In a medium skillet over medium heat, melt ghee or heat olive oil. Add onion and sautee until translucent. Add diced chicken, zucchini, carrot, and spices. Stir to combine and cook for 5 min or until shredded veggies are wilted.
  3. Meanwhile, melt 2 Tbsp. ghee in a small sauce pan. Add Franks hot sauce and stir to combine.
  4. Pour hot sauce mixture over chicken mixture and mix well. Spoon the filling into peppers. Arrange upright in a medium sized casserole dish. Bake for 30 minutes or until the peppers are tender.
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