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- 4 large bell peppers (any vibrant color you prefer) - 1 lb ground chicken, lean and flavorful - 1/2 cup cauliflower rice (can be fresh or frozen) - 1/4 cup hot sauce (ensure it's Whole30 compliant for an added zing) - 1 tablespoon olive oil for sautéing - 1 teaspoon smoked paprika for a rich depth - 1 teaspoon onion powder for extra flavor - Salt and pepper to taste for seasoning - 1/4 cup green onions, sliced (for a fresh garnish) - 1/4 cup fresh cilantro, chopped (for a herbaceous touch) When you gather these ingredients, focus on quality. Fresh bell peppers add color and crunch. Lean ground chicken provides flavor while keeping it healthy. Cauliflower rice is a great, low-carb option. For the spices, choose a hot sauce that fits Whole30 rules. It should bring heat without added sugar. Olive oil helps to sauté the onion and garlic, making them sweet and tasty. Smoked paprika adds depth, and onion powder enhances the overall taste. Salt and pepper are key for balancing flavors. For garnishes, green onions add freshness, and cilantro gives a burst of flavor. These simple touches make your dish look and taste great. Enjoy the process of gathering these ingredients. Each one plays a vital role in creating a delicious meal. {{ingredient_image_2}} - Preheat the oven: Begin by preheating your oven to 375°F (190°C). This ensures a hot oven for baking. - Prepare the bell peppers: Slice the tops off the bell peppers. Remove the seeds and membranes inside. Stand the cleaned peppers upright in a baking dish. - Sauté aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small onion, finely chopped, and 2 cloves of minced garlic. Sauté until the onion is soft and fragrant. This takes about 3 minutes. - Brown the chicken: Increase the heat to medium-high. Add 1 pound of ground chicken to the skillet. Cook, breaking it apart with a wooden spoon, until browned. This takes about 5-7 minutes. - Add flavor ingredients: Once browned, stir in 1/2 cup cauliflower rice, 1/4 cup hot sauce, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and salt and pepper to taste. Cook for another 3-4 minutes until heated through. - Stuff the peppers: Spoon the spicy buffalo chicken mixture into each bell pepper. Pack them tightly for a full flavor. - Bake and garnish: Place the stuffed peppers upright in the baking dish. Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an extra 10-15 minutes. The peppers should be tender and slightly charred. Once out of the oven, let them cool slightly. Garnish with sliced green onions and fresh cilantro before serving. - Choose the right hot sauce: Pick a Whole30-friendly hot sauce. Look for one with simple ingredients, like vinegar and peppers. This choice keeps your dish spicy and compliant. - Best practices for sautéing ground chicken: Use a non-stick pan to avoid sticking. Heat the oil first, then add the onion and garlic. This builds flavor and keeps the chicken moist. Cook until the chicken is no longer pink. - Presentation ideas: Serve the stuffed peppers on a colorful platter. Add fresh herbs around them for a bright touch. Use vibrant plates to make the dish pop. - Pairings with side dishes: These peppers pair well with a fresh salad. Try a simple cucumber salad or a crunchy slaw. They add a nice crunch and balance the heat. - Overcooking the chicken: Cook the chicken just until browned. Overcooking makes it dry. Keep an eye on it to ensure it stays juicy. - Not seasoning adequately: Don’t skip the salt and pepper. They enhance the flavors. Taste your filling before stuffing the peppers to make sure it’s just right. Pro Tips Choose Colorful Peppers: Opt for a variety of bell pepper colors to not only enhance presentation but also add different flavors and nutrients to your dish. Customize the Heat: Adjust the amount of hot sauce according to your spice preference. You can start with less and add more to suit your taste. Cauliflower Rice Freshness: If using frozen cauliflower rice, be sure to thaw and drain it well to avoid excess moisture in the filling. Rest Before Serving: Allow the stuffed peppers to rest for a few minutes after baking. This helps the flavors settle and makes them easier to serve. {{image_4}} You can switch up the protein in stuffed peppers. Ground turkey works well and has a mild taste. You might also try shredded beef or pork for a different flair. If you want a vegetarian or vegan option, use black beans or lentils. These add protein without meat. You can mix in some quinoa for texture and nutrition too. Not all peppers are the same. Mini bell peppers make cute, bite-sized options. They are fun to serve at parties. You can also use poblano peppers for a spicier kick. These peppers add heat and flavor. Try jalapeño peppers if you really love spice. Just be careful; they can be very hot! Herbs can change the taste of your dish. Adding fresh basil or oregano brings a new taste. You might also try cilantro for a fresh twist. If you crave more heat, add crushed red pepper flakes. Adjust the hot sauce based on your spice level. Taste as you go to find what you love most. To keep your stuffed peppers fresh, place them in an airtight container. Store them in the fridge. They will stay good for up to four days. If you want to keep them longer, freezing is a great option. Wrap each pepper in plastic wrap, then place them in a freezer-safe bag. This method helps prevent freezer burn. When it's time to eat your leftovers, you want them warm and tasty. The best way to reheat stuffed peppers is in the oven. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Heat for about 20 minutes. This keeps them moist and flavorful. You can also use a microwave. Just heat them for 2-3 minutes, but the oven method works best for texture. In the fridge, your stuffed peppers will keep for about four days. After that time, they may start to spoil. Signs of spoilage include a sour smell or mold on the peppers. If you see these signs, it is best to throw them away. Always trust your nose and eyes when checking for freshness. Yes, this recipe is Whole30 compliant. Whole30 allows no added sugars, grains, or dairy. It focuses on whole foods like veggies, meats, and healthy fats. This recipe uses ground chicken, fresh vegetables, and compliant hot sauce. Always check labels to ensure your hot sauce meets Whole30 rules. Yes, you can use cooked chicken. Just shred or chop it into small pieces. You need about 1 pound of cooked chicken. Add it after you sauté the onions and garlic. Cook it for 3-4 minutes with the other ingredients to blend flavors. Pair these stuffed peppers with a fresh salad. A simple green salad or coleslaw works well. You could also serve them with roasted veggies or a side of compliant dipping sauce. These options add color and crunch to your meal. This blog post shows you how to make delicious Buffalo Chicken Stuffed Peppers. You learned about the key ingredients, like ground chicken and bell peppers. I provided step-by-step instructions to help you prepare, cook, and bake your dish. Remember the tips to avoid common mistakes and explore variations to suit your taste. Making this recipe can bring joy to your meals. So, gather your ingredients and get cooking! Enjoy the experience of creating something tasty.

Fiery Whole30 Buffalo Chicken Stuffed Peppers

Delicious stuffed peppers filled with spicy buffalo chicken, perfect for a Whole30 diet.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground chicken
  • 0.5 cup cauliflower rice
  • 0.25 cup hot sauce
  • 1 small onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • to taste salt
  • to taste pepper
  • 0.25 cup green onions
  • 0.25 cup fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.
  • Carefully slice the tops off the bell peppers, removing the seeds and membranes inside. Place the cleaned peppers upright in a baking dish and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, which should take about 3 minutes.
  • Increase the heat to medium-high and introduce the ground chicken to the skillet. Cook, breaking it apart with a wooden spoon, until it's thoroughly browned—this should take about 5-7 minutes.
  • Once the chicken is browned, stir in the cauliflower rice, hot sauce, smoked paprika, onion powder, and a sprinkle of salt and pepper. Cook this mixture for an additional 3-4 minutes, allowing all ingredients to meld together and heat through.
  • Generously spoon the spicy buffalo chicken mixture into each bell pepper, packing them tightly to ensure they are full and flavorful.
  • Position the stuffed peppers upright in your baking dish. Cover them with aluminum foil to retain moisture and bake for 25-30 minutes. After that, carefully remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and slightly charred at the edges.
  • Once done, take the peppers out of the oven and allow them to cool slightly. Before serving, garnish each pepper with sliced green onions and a sprinkle of fresh cilantro for a burst of color and freshness.

Notes

Serve these vibrant stuffed peppers on a rustic wooden platter or individual plates, adding a few extra herbs around for a pop of color and freshness.
Keyword buffalo chicken, stuffed peppers, Whole30