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- Ground chicken and its preparation - You need 1 pound of ground chicken. Cook it until it’s brown in a skillet. This gives a nice flavor and texture. Make sure to break it into small pieces as it cooks. - Whole30 compliant hot sauce options - Use 1/4 cup of hot sauce that meets Whole30 rules. Look for brands without added sugars or artificial ingredients. This sauce brings the buffalo flavor that makes these peppers special. - Fresh herbs for garnish - Use 1/4 cup of chopped fresh cilantro and 1/4 cup of sliced green onions. These herbs add a fresh taste and bright color. They make your dish look good too. Just sprinkle them on top before serving. This mix of ingredients creates a tasty and healthy meal. You can enjoy these stuffed peppers without worry. {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This temperature is key for cooking the peppers just right. If your oven is too cool, the peppers won’t soften well. On the other hand, if it’s too hot, they might burn. To make clean-up easy, line your baking dish with parchment paper. This way, any drips or spills will not stick to the dish. You can simply toss the paper when you’re done! Next, let’s prep the bell peppers. Start by washing them well under cold water. This removes any dirt or pesticides. Then, slice off the tops of the peppers and remove the seeds and membranes inside. This step is important because the seeds can be bitter. You can use any color of bell pepper you like, such as red, yellow, or green. Each adds a unique flavor! Now it’s time to cook the chicken. Heat one tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the finely chopped onion and minced garlic. Sauté them for about three minutes until the onion turns translucent. Next, crank up the heat to medium-high and add one pound of ground chicken. Cook it for about five to seven minutes. Stir the chicken often to break it into small pieces. Make sure it cooks all the way through; there should be no pink left! After the chicken is done, mix in the cauliflower rice, hot sauce, smoked paprika, onion powder, salt, and pepper. Cook this mixture for another three to four minutes until it’s well combined and heated through. Now you’re ready to stuff those peppers! To boost the buffalo chicken flavor, adjust the spices. You can add more smoked paprika for a deeper taste. A pinch of cayenne can add heat if you like it spicy. Mixing in some celery or carrots gives a fresh crunch. These veggies can balance the heat while adding texture. Prepare your ingredients a day ahead for easy cooking. Chop the onion and garlic, and store them in the fridge. You can also cook the ground chicken mix beforehand. Store the mixture in an airtight container. Assemble the stuffed peppers when you're ready to bake. This saves time on busy nights. Serve these stuffed peppers with a crisp salad. A side of carrot sticks or cucumber slices pairs well too. For utensils, use a fork and a knife for easy eating. Enjoy every bite of this flavorful meal! Pro Tips Choose Your Peppers Wisely: Select firm and vibrant bell peppers to ensure they hold their shape while baking and provide a satisfying crunch. Customize the Spice Level: Adjust the amount of hot sauce based on your preference; for a milder flavor, start with less and add more as needed. Make Ahead: Prepare the stuffed peppers in advance and store them uncooked in the fridge for up to a day. Just bake them when you're ready to serve! Garnish for Flavor: Don't skip the garnish! Fresh cilantro and green onions add a burst of flavor and color to your dish. {{image_2}} You can switch the ground chicken for other proteins. Ground turkey works well. It has a mild flavor and cooks similarly. If you prefer beef, use lean ground beef for a richer taste. For a unique twist, try shredded chicken or even pulled pork. If you want vegan options, use lentils or chickpeas. These beans add great texture. You can also mash cauliflower instead of rice for a lighter filling. While bell peppers are tasty, try other vegetables too. Zucchini or eggplant can be fun bases. They hold up well and soak up flavors. You can also use portobello mushrooms for a meaty texture. Get creative with flavors! Add different spices like cumin or chili powder. You can even mix in some diced tomatoes for a fresh taste. Each variation can give your dish a new life. To keep your Whole30 Buffalo Chicken Stuffed Peppers fresh, use airtight containers. Glass containers work great. They help keep the peppers moist and tasty. Make sure to let them cool down before sealing. If you want to freeze them, wrap each pepper in plastic wrap. Then, put them in a freezer-safe bag. This keeps out air and prevents freezer burn. They can stay in the freezer for up to three months. When it's time to reheat, you have options. To keep the peppers moist, use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. If you're in a rush, the microwave works too. Just heat them for 2-3 minutes. Check if they are warm throughout. Enjoy your meal without losing that delicious flavor! Yes, you can make these stuffed peppers ahead of time. Prepare the filling first. Cook the chicken, onions, and spices as directed. Then, let the mixture cool. Stuff the peppers and cover them with plastic wrap. Store them in the fridge for up to 24 hours. When you are ready to eat, bake them as instructed. They may need a few extra minutes in the oven if they are cold from the fridge. This method saves time and keeps flavors fresh. If you want alternatives to cauliflower rice, try these options: - Riced broccoli - Finely chopped zucchini - Shredded carrots - Riced turnips These substitutions keep the dish compliant with Whole30. Choose any that you like best. Each option brings its own flavor and texture. Yes, stuffed peppers fit the Whole30 guidelines. This recipe uses ground chicken, fresh vegetables, and Whole30 compliant hot sauce. The peppers themselves are a great low-carb option. All ingredients support the Whole30 plan, making this dish a healthy choice. Enjoy these stuffed peppers guilt-free while following your Whole30 journey. In this blog post, we explored making Whole30 Buffalo Chicken Stuffed Peppers. You learned about the key ingredients, from ground chicken to fresh herbs. We followed step-by-step instructions for prepping and cooking, including tips for perfect flavor. Variations let you mix proteins and peppers for more fun. Lastly, we covered storage and reheating tips for leftovers. Buffalo chicken peppers are tasty and easy. With this recipe, you can create a healthy meal sure to impress. Enjoy your cooking adventure!

Whole30 Buffalo Chicken Stuffed Peppers

A delicious and healthy stuffed pepper recipe featuring ground chicken and buffalo sauce, compliant with Whole30.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground chicken
  • 0.5 cup cauliflower rice (fresh or frozen)
  • 0.25 cup hot sauce (ensure it's Whole30 compliant)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 0.25 cup green onions, sliced (for garnish)
  • 0.25 cup fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
  • Increase the heat to medium-high and add the ground chicken to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
  • Stir in the cauliflower rice, hot sauce, smoked paprika, onion powder, salt, and pepper. Cook for an additional 3-4 minutes until everything is heated through and well combined.
  • Spoon the buffalo chicken mixture into each bell pepper until they are packed tightly.
  • Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
  • Remove from the oven and let cool slightly. Garnish with sliced green onions and fresh cilantro before serving.

Notes

Ensure the hot sauce used is Whole30 compliant.
Keyword buffalo chicken, stuffed peppers, Whole30