Whole30 Buffalo Chicken Stuffed Peppers
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
14 stuffed pepper halves
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Calories
135 kcal
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Course
Main Course
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Cuisine
American
Whole30 Buffalo Chicken Stuffed Peppers
Description
The Whole30 Buffalo Chicken Stuffed Peppers combine sautéed ground chicken and diced vegetables with a robust buffalo sauce and diced tomatoes containing green chilies. The cooking begins with a fragrant base of onion, carrot, celery, jalapeño, and garlic, infused with chili powder, cumin, paprika, and pepper for warmth and depth. The mixture is simmered to meld flavors and thicken slightly before being spooned into hollowed bell pepper halves.
The stuffed peppers are then baked, allowing the flavors to meld and the peppers to soften without becoming mushy. An extra drizzle of buffalo sauce added before baking intensifies the tanginess and spice. The moderate heat from the jalapeño and buffalo sauce balances with the sweetness of the bell peppers.
These stuffed peppers serve well as a main course for a hearty meal. Leftovers can be refrigerated and reheated in the oven or microwave, with additional buffalo sauce recommended during reheating to maintain moisture and flavor.
Advance preparation up to five days is possible, making this a practical dish for meal planning. The combination of ground chicken, vegetables, and buffalo sauce results in a nutritious, protein-rich meal.
Ingredients
- 1 tbsp olive oil
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 jalapeño 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 pepper
- 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
- This recipe can be prepared up to 5 days in advance and refrigerated before baking.
- Leftover stuffed peppers store for 5-7 days refrigerated; reheat covered in oven or microwave.
- Add extra buffalo sauce when reheating to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14stuffed pepper halves
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 339mg | 14% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3595mg | 72% |
| Vitamin C | 80.8mg | 90% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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