When I whipped this recipe up the other night (thankfully found over at Primally Inspired), I did not predict that it was going to be quite so tasty. Had I have known that I would be adding this to the recipe rotation in our house, I would have documented the process accordingly. So please forgive my lack of photographs, and simply rejoice in the fact that you now have access to this mouth-watering dinner!

Ingredients Needed for Stuffed Peppers:

4 Chicken Breasts, Thawed (I used the incredibly large chicken breasts from Costco, and this yielded enough chicken for 5 stuffed bell peppers.)

1 Medium White Onion, Diced

1/2 Teaspoon of Each Seasoning: Dried Dill, Dried Parsley, Dried Chives, Garlic Powder, Onion Powder

Salt and Pepper, to Taste

Unsalted Butter or Ghee (The amount you use is up to you – This will be going on top of your chicken before you put it in the oven to cook.)

4-5 Bell Peppers (As I mentioned, depending on how large your chicken breasts are, will determine how many bell peppers you will need.)

1/2 Cup of Frank’s RedHot Wings Sauce

1/4 Cup of Unsalted Stick Butter or Ghee

 Ingredients Need for Guacamole:

2 Avocados, mashed

1 Hatch Chile (You can also use a jalapeño.), Finely Chopped

1/4 of a Medium Red Onion, Finely Chopped

2-3 Tablespoons of Fresh Cilantro, Finely Chopped (Add as much as you like depending on your preference.)

1/2 Lime, juiced

Salt and Pepper, to Taste


Preheat your oven to 350 degrees.

Mix your dried spices together in a small bowl while you are waiting on your oven to preheat.

Place your chicken breasts and diced onions, in a single layer, on a rimmed baking sheet lined with parchment paper. Then, sprinkle your mixed dried seasonings over your chicken and onions. Place a pat of unsalted butter or ghee on top of each chicken breast.

Bake for 25 – 30 minutes, or until chicken is cooked through.

While your chicken is cooking, get out a small sauce pan. Over medium low heat, melt your 1/4 cup of unsalted stick butter. Once your butter is melted, add in the 1/2 cup of Frank’s RedHot Wings Sauce. Mix together, then remove from heat and set aside.

Now is a great time to clean out your bell peppers in preparation for stuffing. Take a knife and slice around the top of each bell pepper. Gently pull up on the stem, and discard the core (you will have to cut the core off from the top of the bell pepper).

Once your chicken is cooked, remove both the chicken breasts and onion from your baking sheet, and place in a large bowl. Shred chicken breasts thoroughly. After you shred your chicken, add your hot sauce mixture to the bowl and combine.

Spoon mixture evenly into your peppers. Cover with the tops of the peppers. Place on to baking sheet (I just removed the parchment paper from the one I used to bake the chicken breasts on) and bake for 35-40 minutes, or until peppers are softened to your preference.

While you are waiting for your peppers to cook, this is a perfect time to prepare your guacamole. Combine all ingredients into a bowl and mix.

Serve your stuffed bell peppers warm.


Boom! There you have it. No need for chips (unless you aren’t participating in the Whole30), the bell pepper gives it plenty of crunchy texture. Enjoy!

5 comments on “Buffalo Chicken Stuffed Peppers”

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