Buffalo Chicken Stuffed Bell Peppers (Whole30, Paleo, Dairy Free, Gluten Free)
Prep time
Cook time
Total time
Author: Home Sweet Hunter
Recipe type: Dinner
Cuisine: American
Serves: 40
Ingredients
- 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
Instructions
- 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.