Whole30 Buffalo Chicken Stuffed Pepper Meal Prepblog

Buffalo Chicken Stuffed Pepper Meal Prep

Buffalo Chicken gets slow cooked and stuffed into bell peppers for a filling and totally satisfying Whole30 compliant meal prep!

Who doesn’t love Buffalo chicken? Though admittedly delicious, this dish is typically pretty heavy, greasy, and calorie-dense. (It's often messy, too, and this version isn't, but that's another story!) So we took it upon ourselves to come up with a lighter version that skips the deep fryer and utilizes a base of freshly roasted bell pepper boats in place of heavily fried potatoes. Consider it an upgrade on the concept of stuffed peppers, but with a totally different and fun flavor profile than the typical stuffed pepper!

Plus, if you stick to our specific suggestions, we managed to keep this buffalo chicken meal prep recipe entirely Whole30-compliant. Keep reading, we promise to share all our secrets!

Whole30 Buffalo Chicken Stuffed Pepper Meal Prepblog

This meal prep recipe requires a fairly long cooking time because of the use of a slow cooker, but almost all of that time is completely passive. And that's our favorite kind of prep. You can start the chicken and let it do its thing. Everything comes together pretty quickly and easily once the slow cooker portion is complete.

Pro tip: take care of Step 1 in the morning before you take the kids to school or run your errands, and finish up the quick 30 minutes of final prep in the afternoon. The slow-cooked chicken will be ready to go, cooked perfectly, and fork-tender.

This Buffalo chicken is easy, fuss-free, and completely delicious. It’s become one of our favorite meal prep recipes, and we hope you’ll love it, too.

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How to Make Buffalo Chicken Stuffed Peppers Whole30 Compliant

Remember how we mentioned that you can add this to your list of Whole30-compliant meal prep recipes? Here come the details. All you have to do is serve it with cauliflower rice, make sure to use Frank’s Red Hot for the buffalo component, and source a Whole30-approved ranch dressing (such as the one made by Primal Kitchen). That’s it! Who knew you could enjoy something typically categorized as comfort food or bar grub while on Whole30? Your co-workers are going to be jealous. Last year’s Whole30 is already jealous. And with 30+ grams of protein and less than 400 calories per serving, this buffalo chicken is truly worth adding to your year-round meal prep recipes.

Buffalo Chicken Stuffed Pepper Meal Prep Ingredients:

  • 1 lb. boneless skinless chicken breast
  • 1 cup chicken broth
  • 1 TBS avocado oil
  • ½ teaspoon Himalayan sea salt
  • ¼ tsp. garlic powder
  • ½ cup Whole30 compliant hot pepper sauce (such as Frank's Red Hot - NOT wing sauce)
  • 4 large red peppers
  • 4 cups cauliflower rice
  • 1 TBS avocado oil
  • Lime, for serving
  • ¼ cup Whole30 approved ranch dressing (we like Primal Kitchen brand)


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Buffalo Chicken Stuffed Pepper Meal Prep

Red peppers stuffed with shredded crockpot chicken and cauliflower rice.
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Course: Lunch, Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: Chicken, Meal Prep
Servings: 4 meals
Calories: 278kcal
Author: Meal Prep on Fleek


  • 1 pound Boneless Skinless Chicken Breast
  • 1 cup chicken broth
  • 1 tablespoon avocado oil
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Garlic Powder
  • ½ cup Whole30 compliant hot sauce such as Frank's hot sauce - NOT wing sauce
  • 4 large red peppers
  • 4 cups riced cauliflower
  • 1 tablespoon avocado oil
  • lime if desired
  • ¼ cup Whole30 compliant ranch we like Primal Kitchen brand


  • Place chicken in a slow cooker set on medium with 1 cup chicken broth, avocado oil, sea salt, and garlic powder and cook for 4-6 hour until tender.
  • Remove chicken from slow cooker and shred with two forks and set aside.
  • Preheat oven to 350 degrees and prepare a baking dish.
  • Halve and de-seed the bell peppers and place in the baking dish face up.
  • Divide chicken between pepper halves and top with hot sauce. Cover with aluminum foil and bake for 20-30 minutes, until the peppers are soft and tender.
  • While the peppers are baking, prepare the cauliflower rice by heating on the stovetop with a bit of avocado oil and a pinch of salt and pepper. Saute for 5-8 minutes, until fragrant and tender.
  • Divide cauliflower rice between 4 meal prep containers and top with 2 stuffed pepper halves, a wedge of lime, and optional dressing. Keeps in the fridge for 4 days.



WW Smart Points= Green:5  Blue:4  Purple:4
Nutrition for 1 out of 4 servings:
31g Protein | 15g Carbs | 17.4g Fat | 5.2g Fiber | 341 Calories


Serving: 1meal | Calories: 278kcal | Carbohydrates: 18g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 695mg | Potassium: 1257mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5170IU | Vitamin C: 288mg | Calcium: 55mg | Iron: 2mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!
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