Allow me to introduce you to a go-to recipe in the Hunter House! I came up with these buffalo chicken stuffed bell peppers during our last round of Whole30 and we can’t get enough of them.
These peppers are perfectly savory and spicy, loaded with veggies and protein and are:
Whole30
Paleo
Keto
Low Carb
Grain Free
Dairy Free
A few time saving tips… I buy the cauliflower already riced (this is usually the one I buy). You can also buy a rotisserie chicken and shred it, just make sure you read the label. Most rotisserie chickens you buy from the grocery store have sugar, MSG and other unnecessary ingredients. I know Whole Foods sells a “Naked Organic Rotisserie Chicken” that’s Whole30 compliant.
I hope you love these peppers as much as we do! If you decide to make them, please share and tag me on Instagram and let me know what you think!
- 4 large bell peppers (any color)
- 2 large chicken breasts cooked and shredded
- 1 cup cauliflower rice
- ¼ cup shredded carrots
- ¼ cup thinly diced celery
- ¼ cup Frank’s buffalo sauce
- ¼ cup Primal Kitchen Ranch
- Preheat oven to 400°F.
- Cut each bell pepper in half from stem to base and remove the seeds.
- In a medium bowl toss the chicken, carrots, celery, riced cauliflower, buffalo sauce and the ranch dressing together.
- Place the pepper halves on a large rimmed baking sheet. Divide the chicken mixture among the peppers.
- Cover with foil and bake until peppers have achieved desired softness, 25-30 minutes.
- Drizzle with a little more Primal Kitchen ranch for serving!
Oh em gee girl! Pinned! I can’t wait to make these, they look incredible!
Yay! Thank you, Jane! I hope you love them. Please let me know what you think when you make them!