by Maya Last Updated on 6 Comments
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These Buffalo Ranch Chicken Stuffed Peppers are one of my favorite weeknight meals that never ever gets old. Just a few simple ingredients creates a tasty and fun dinner the entire family will love!
You can also make this meal even quicker (about 30 minutes) if you use rotisserie chicken or pre-boiled chicken. I normally don’t plan ahead that far so if you boil your chicken the night of this will take around an hour.
You can also throw in some mushrooms, cauliflower florets, more peppers, or celery (if that’s your thing, I personally HATE celery, even so much that little fact made it into my about page!). Usually though I just do onions and chicken sautéed in a bit of ranch seasoning and ghee, toss that in buffalo sauce, stuff it into a pepper (any color will work, I just adore red peppers), and bake for 25 minutes or so.
Easy, simple, cheap, and flavorful. All the things dinner should be. Serve it with a side salad and you’ll be golden.
RECIPE CARD
Buffalo Ranch Chicken Stuffed Peppers
These Buffalo Ranch Chicken Stuffed Peppers are one of my favorite weeknight meals that never ever gets old.
Course Main Course
Cuisine American
Keyword family, fun, lunch
Calories 654 kcal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2
★ Review Print
Ingredients
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- 1 lb Shredded chicken
- 1/2 large White onion
- 3 tablespoons Ghee (divided)
- 1 tablespoon Ranch seasoning (recipe below)
- 1/4 cup Buffalo sauce
- 2 medium Bell peppers
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 375 degrees F.
In a large pan over medium high heat add 1 tablespoon of ghee and the sliced onion. Sauté for 3-4 minutes until translucent. Add in the cooked chicken and 1 tablespoon of ranch seasoning. Cook another minute or so then add in the 1/8 cup of ghee and 1/4 cup of buffalo sauce.
Slice the tops off of the peppers and scoop out the seeds. Stuff the peppers with the chicken mixture and bake at 375 for 25-30 minutes until the peppers are tender but still crisp.
Recipe Notes
OPTIONAL: With the remaining ranch seasoning you can mix it with a bit of mayo, lemon juice, and water to make a ranch dressing to top the peppers with. I use about 2-3 tablespoons of mayo, 1-2 teaspoons of lemon juice, and extra cracked pepper. Add water a little at a time to find a consistency that you like.
Nutrition Information Per Serving
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 654
Fat 39g
Protein 58g
Total Carbs 12g
Net Carbs 9g
Fiber 3g
Sugar 6g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Reader Interactions
Jess
ReplyAny advice on how to stretch this out for a weeks worth of meals? I meal prep every week and need a weeks worth of this and it looks awesome! I’m also new to cooking and don’t quite trust myself to just double a recipe. Lol
Lauren
ReplyHey Jess! I would just assemble everything, stuff the peppers and store in a airtight container then bake right before eating.
rachel @ athletic avocado
Replyi actually hate celery too! it doesn’t taste like anything! I love that these only have a few ingredients! what a delicious, filling and easy dinner! pinning 🙂
Joanie @ Zagleft
ReplyI love stuffed peppers and make them fairly often but need to give the ranch seasoning a try. I bet it adds a great flavor.
Erin
ReplyI love stuffed peppers! I don’t know why I don’t make them more often. This recipe looks so delicious! I am laughing at your celery aversion. 🙂
Dee Dee
ReplyI love pretty much anything stuffed in a bell pepper, and this recipe is a perfect example of all the reasons why”. :o)
