These buffalo chicken stuffed peppers are healthy and filling, with a spicy kick!
The first time I tested this recipe, the peppers were almost inedible because of how dang spicy they were. For some reason I thought adding almost a cup of hot sauce with some spices to chicken and cauliflower rice would come out good? Zack and I were struggling as we ate them, laughing the whole time and wiping our noses after every bite. It was pretty amusing.
I decided to give the peppers a second shot, but wasn’t sure how to make them less spicy, but just as healthy. That’s when I remembered I recently shared a recipe for healthy ranch dressing! I feel like hot sauce and ranch are the perfect combination. The hot sauce adds great flavor and spiciness and the ranch adds some coolness and creaminess. I eat this sauce mixture all the time now–on veggies, salads, chicken, and incorporated into meals like these buffalo chicken stuffed peppers.
This recipe is actually Whole30 compliant. Besides the ranch and hot sauce, the only other ingredients you add to the mixture are chicken and cauliflower rice. You could always add brown rice or quinoa, instead, if you are eating grains!
The peppers do take a little prep work (you have to cook the chicken, blend the cauliflower for rice, and make the ranch dressing if you don’t already have some), but there’s no reason you can’t do all of that ahead of time and keep the ingredients in the fridge until you’re ready. I love spending a couple hours over the weekend prepping my meals, so dinner during the week is quick and painless.
When I hear stuffed peppers, I immediately think of ground beef, rice, and tomato sauce, but I’ve had fun creating different types of this classic dish. I especially love these buffalo chicken stuffed peppers and I hope you do too!
Buffalo Chicken Stuffed Peppers
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| Prep: | Cook: | Yield: Serves 4 people | Total: |
These buffalo chicken stuffed peppers are healthy and filling, with a spicy kick!
You'll Need...
- 4 green bell peppers
- 2 large chicken breasts or thighs
- ⅓ head of cauliflower
- ¾ cup healthy ranch dressing
- ¼ cup hot sauce (I prefer Frank’s)
Directions
- Preheat oven to 350°F and spray a 9x13” baking dish lightly with olive oil.
- Cut peppers in half (from the top to bottom) and empty out all seeds and ribs. Line peppers in baking dish, open side up.
- Prep all your ingredients. Cook the chicken how you prefer (I usually cook it in my pressure cooker, but you can cook it in a crockpot, oven, grill, or on the stove top) and shred it.
- Make your cauliflower rice by cutting it into florets and adding to a blender or food processor and blending on low until you have a rice-like texture (makes about 3 cups of rice).*
- If you haven’t already, make your ranch dressing (recipe here).
- Add chicken, cauliflower rice, ranch dressing, and hot sauce to a bowl and stir, making sure it is mixed well.
- Evenly add the mixture to each pepper half.
- Bake for 20-25 minutes until peppers are soft.
Additional Notes
*If you’re using a blender, you will want to make the rice in rounds, with a handful of florets each time.
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Great Recipe. Is there any way to get the caloric information for it?
Hi Danielle! I’m sorry, I don’t track nutritional information for my recipes. I try to eat intuitively and avoid calorie counting. This post by Emilie Eats explains it well: https://www.emilieeats.com/sorry-i-dont-know-the-caloriefatcarb-content-of-my-recipe/