BUFFALO CHICKEN stuffed bell pepps!
yup. This happened yesterday... and it’s gonna happen again tonight for dinner. So freaking good. I made home made ranch (recipe below) the other day and was like.... what could I make with ranch besides a chicken salad.... Enter the buffalo chicken bell pepps.
I steamed chicken a few days ago and then shredded it, *my favorite way to cook chicken now. Tossed the chicken in @thenewprimal buffalo sauce. Baked the cut in half bell peppers by them selves for about 10 minutes at 450. Then placed chicken inside and baked for another 10 minutes. You can always broil for 5 more minutes to have nice crispy edges on the bell pepps, just pay attention everyone’s broil setting is different .
Once I plated them I added cilantro, the ranch, and some red onions. So flavorful and good. Here’s my super easy ranch recipe also :
3 tbsp avocado oil mayo
1/4 cup sour cream
2 tbsp @flavorgod ranch seasoning
1 tbsp dill
1 tsp lemon juice
1 tbsp water
pinch of: onion powder, black pepper, paprika, garlic powder
In a small bowl stir all of that together really well. And then it’s done! So easy. Store in a tight lid jar for up to 5 days. enjoy
Stuffed bell peppers for the win win !
I got a lotttt of questions after I showed I was making these in my instagram stories the other day. So I thought I’d leave the how to here for ya:
Recipe by: The Daily Kale
2 Bell peppers
1/2 pound of grass fed organic beef *or ground turkey or vegan beef crumbles
1/2 cup shredded Mexican cheese *or vegan cheese shreds
1/4 cup salsa
Cilantro (for garnish)
Preheat oven to 450.
Cut bell peppers in half and take seeds/center out. Place the halves of bell peppers on a parchment paper lined pan. Spray with a little coconut oil and bake for 10 minutes flipping half way through.
Cook beef or vegan beef alternative in a sauté pan until cooked through, with all of your favorite spices. I used cumin, garlic powder, paprika, black pepper and Mexican & chipotle seasoning. After you’ve cooked the beef, add in about 1/4 cup of your favorite salsa and 1/4 cup shredded Mexican cheese and stir around until combined. Save the other 1/4 cup cheese for topping.
Place the beef mixture evenly in the bell peppers. Top with the rest of the cheese and bake 15-20 minutes.
In the top photo I added a drizzle of ranch on top and for the photo below, I added extra cilantro on top with my favorite jalapeño hot sauce by @sietefoods. Comment below if you make this! Enjoy y'all!