Buffalo Chicken Salad Stuffed Peppers

Recipe Key - Gluten-Free60

This buffalo chicken salad was actually kind of an accident. Well so were the stuffed peppers. Here’s the story: I had leftover stuff from making actual buffalo chicken salads (like regular salad, not chicken-salad if you know what I mean). But I ran out of spinach so I was going to just eat it with some quinoa. Well I also had a bunch of green peppers and no plan for them and stuffed peppers had been on my list since I cut carbs a couple months ago. So I was like “IDEA!” and I stuffed the peppers. But first I mixed up the salad ingredients into a chicken-salad style salad. I shredded up the chicken, chopped up my carrots and celery really fine in my pampered chef chopper, and mixed it all with the quinoa and buffalo sauce. I topped the peppers with green onions and cheese and it turned into a pretty incredible meal!

Buffalo Chicken Salad Stuffed Peppers

Then I had leftover stuffing so I ate that just by itself the next night. Still very delicious and it would go great in a wrap or on a sandwich. Or crackers. Lots of things you can do with it really so you don’t have to stuff peppers with it!

I have also since made this recipe again and a little differently so that it could go on sandwiches. Pretty much the same, sans quinoa. I think I only really added it this time around to fill it out and make it last longer. Either way, it’s delicious and packed full of nutrients! I posted that recipe here since it was a much more intentional chicken salad type recipe, but you could totally add the quinoa to it if you chose to.

Buffalo Chicken Salad Stuffed Peppers

Buffalo Chicken Salad Stuffed Peppers
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Buffalo Chicken Salad Stuffed Peppers

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8

Ingredients

Buffalo Chicken Filling (Batch Prep)

  • 2.5-3 lbs chicken breast
  • 1 cup Carrots chopped finely
  • 1 cup celery chopped finely
  • 2 tbsp light mayo optional
  • 1 cup plain, nonfat Greek yogurt
  • 1/3 cup hot sauce I use Frank's Red Hot
  • 2 tbsp Ranch seasoning homemade version is gluten-free

For Each Serving

  • 1 green bell pepper
  • 1/2 cup buffalo chicken filling
  • 1/4 cup shredded cheddar or colby jack cheese for each pepper
  • green onions for garnish

Instructions

For the Shredded Chicken

  1. I season the chicken breasts with salt and pepper, both sides, place in a 6qt crockpot on high for 2 in 2 cups of water. Partway through I'll shuffle the breasts around.

  2. To shred, either pulse quickly in a high speed blender/food processor (best option), use a kitchenaid mixer with the paddle attachment (1/2 breast at a time, slow speed at first), or take two forks and shred it up by hand.

For the peppers

  1. Preheat oven to 350 degrees
  2. Make sure your veggies are finely chopped and your chicken is very shredded
  3. Mix all the salad ingredients in a large bowl
  4. Cut the tops off the peppers and take the seeds out
  5. Brush lightly with olive oil
  6. Bake just the peppers for about 10-15 minutes
  7. Remove from oven and scoop mixture into the peppers.
  8. Top with cheese and green onions
  9. Bake for an additonal 5-8 minutes or until cheese is melted and everything is heated through


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