Whole30 Buffalo Chicken Stuffed Peppers

$- 1 pound ground chicken - 1 cup cauliflower rice - ½ cup celery, finely diced - ½ cup red onion, finely diced - ½ cup carrots, grated The main filling for these stuffed peppers centers around ground chicken. This protein cooks up tender and juicy, making it a great choice. Cauliflower rice adds bulk and a nice texture, while the veggies bring crunch and flavor. Use finely diced celery and red onion, and grated carrots for the best mix. - ¼ cup Whole30 compliant hot sauce - 2 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste For seasoning, I like to use a Whole30 compliant hot sauce. It gives the dish a spicy kick! Garlic powder, onion powder, and smoked paprika round out the flavor profile. Olive oil helps everything cook well, and salt and pepper ensure the mix tastes great. - 4 large bell peppers (choose your favorite colors) Use large bell peppers in this recipe. They hold the filling well and look vibrant. Slice the tops off and remove the seeds and membranes. This step makes it easy to fill them later. Arrange the peppers in a baking dish, cut side up, to ensure even cooking. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This step helps the peppers cook evenly. 2. Take the bell peppers and slice off the tops. Remove seeds and membranes. Place the peppers cut side up in a baking dish. 1. Heat a large skillet over medium heat. Add the olive oil and let it warm. 2. Once the oil shimmers, add the diced red onion, celery, and grated carrots. Sauté for about 5 minutes. Stir often until the veggies soften and smell great. 3. Now, add the ground chicken to the skillet. Break it apart with a spatula while it cooks. Continue cooking for about 7-10 minutes until the chicken turns brown and is fully cooked. 4. Stir in the cauliflower rice. Add the hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well and heat for 3-4 minutes. This allows all the flavors to blend perfectly. 1. With your filling ready, carefully spoon the buffalo chicken mix into each bell pepper. Pack it in lightly so it fits well. 2. Cover the dish tightly with aluminum foil. This keeps the moisture in. Bake in the preheated oven for 25 minutes. 3. After 25 minutes, take off the foil. Bake for another 10-15 minutes until the peppers are soft and the filling has a golden crust. 4. When done, remove the dish from the oven. Let the stuffed peppers cool for a few minutes. Garnish with chopped parsley or cilantro before serving for a fresh touch. - Ensuring even cooking: Preheat your oven to 375°F. This lets the peppers cook just right. Cut the tops off the peppers and remove seeds. Place them cut side up in a baking dish. This setup helps heat circulate evenly. - Techniques for packing the filling: Spoon the buffalo chicken mixture into each pepper. Use the back of the spoon to pack it lightly. This ensures each bite is full of flavor. - Additional spices to consider: Feel free to add cayenne if you love heat. A pinch of cumin can also add depth. Don’t hesitate to tweak the spices to fit your taste. - Suggested garnishes: Fresh parsley or cilantro brightens every plate. A sprinkle of green onions adds a nice crunch. These small touches can elevate your dish. - Presentation ideas: Serve the stuffed peppers on colorful plates. Drizzle with extra hot sauce for a pop of color and flavor. A side of fresh veggies can make a great contrast. - Pairing options with sides or sauces: These peppers pair well with a crisp salad. Consider a tangy ranch or a creamy avocado sauce on the side. This adds variety and makes your meal more enjoyable. Pro Tips Choose Colorful Peppers: Selecting a variety of bell pepper colors not only makes the dish visually appealing but also enhances flavor with subtle differences from each color. Pre-cook Cauliflower Rice: If using fresh cauliflower rice, lightly sauté it before adding to the filling to reduce moisture and prevent sogginess in the peppers. Customize the Spice Level: Adjust the amount of hot sauce in the filling according to your spice tolerance—less for a milder dish, or add more for an extra kick! 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 without falling apart. {{image_4}} You can switch the ground chicken for other proteins. Try ground turkey, beef, or even plant-based options. Each choice brings its unique taste. Think about your diet needs and preferences. For the filling, swap out vegetables as well. You can use chopped zucchini, mushrooms, or spinach for a fun twist. Hot sauce choices can change the spice level. Use a milder sauce for a gentler kick or a hotter one for more heat. If you’re not following Whole30, adding cheese can give a creamy flavor. Feta or cheddar works well. Fresh herbs add a nice touch. You can sprinkle parsley, cilantro, or green onions on top for extra color and flavor. To keep your Whole30 Buffalo Chicken Stuffed Peppers fresh, use airtight containers. This will help lock in flavors. You can safely store them in the fridge for up to four days. When you reheat them, use the microwave or an oven. If using the oven, cover them with foil to prevent drying out. Heat at 350°F (175°C) until warm, about 15-20 minutes. If you want to freeze your stuffed peppers, first let them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you are ready to eat, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) for 25-30 minutes. You can also microwave them, but the oven keeps the peppers tender. The Whole30 diet is a 30-day program. It helps you reset your eating habits. You cut out sugar, grains, dairy, and legumes. Focus on whole foods like meat, fish, vegetables, and fruits. The goal is to find out how foods affect your body. After 30 days, you slowly add foods back to see how you feel. This can help you make better choices long term. Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Store them in the fridge for up to three days. You can also freeze them. Just cover them tightly in a freezer-safe container. When ready to eat, thaw them overnight in the fridge. Then bake them as per the recipe. To add more heat to these stuffed peppers, use extra hot sauce. You can also mix in diced jalapeños or serrano peppers. Another option is to sprinkle in red pepper flakes. If you're brave, try adding a dash of cayenne pepper. Just remember to taste as you go, so it’s just right for you! This post covered how to create tasty stuffed peppers using ground chicken and cauliflower rice. We explored the essential ingredients, steps for prep, cooking, and tips to enhance flavor. You learned about variations to customize the dish and storage tips for leftovers. Overall, this recipe offers a healthy and satisfying meal option. Don’t hesitate to experiment with flavors and spices to suit your taste. Enjoy your cooking adventure with these delicious stuffed peppers!$

Whole30 Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with a spicy buffalo chicken mixture, perfect for a Whole30 compliant meal.

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Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers
1 pound ground chicken
1 cup cauliflower rice
0.5 cup celery, finely diced
0.5 cup red onion, finely diced
0.5 cup carrots, grated
0.25 cup Whole30 compliant hot sauce
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt
to taste freshly cracked pepper
for garnish fresh parsley or cilantro, chopped

Instructions

Preheat your oven to 375°F (190°C) to ensure it's ready for the stuffed peppers.
Prepare the bell peppers by slicing off the tops and discarding the seeds and membranes. Arrange the peppers in a baking dish, placing them cut side up for even cooking.
Heat a large skillet over medium heat and add the olive oil. Once the oil shimmers, toss in the diced red onion, celery, and grated carrots. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
Add the ground chicken to the skillet. Cook while breaking it apart with a spatula, until the chicken is browned and fully cooked, about 7-10 minutes.
Stir in the cauliflower rice along with the hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure that all ingredients are evenly coated and heat through for an additional 3-4 minutes, allowing the flavors to meld.
With your filling ready, carefully spoon the buffalo chicken mixture into each prepared bell pepper, ensuring to pack it in lightly for optimal filling.
Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the tops of the filling have formed a light golden crust.
Once done, remove the baking dish from the oven and allow the stuffed peppers to cool for a few minutes. Finish by garnishing with freshly chopped parsley or cilantro before serving for an added burst of flavor and color.

Notes

Serve on individual plates with extra hot sauce for an added kick!

Keyword buffalo chicken, stuffed peppers, Whole30