Buffalo Chicken Stuffed Pepper Meal Prep

Buffalo Chicken Stuffed Pepper Meal Prep

Whole30 Buffalo Chicken Stuffed Pepper Meal Prep --4

Red peppers stuffed with shredded crockpot chicken and cauliflower rice.

Whole30 Buffalo Chicken Stuffed Pepper Meal Prep --4

Buffalo Chicken Stuffed Pepper Meal Prep Ingredients:

1 lb. boneless skinless chicken breast

1 cup chicken broth

1 TBS avocado oil

½ tsp Himalayan sea salt

1/4 tsp. garlic powder

1/2 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)

Whole30 Buffalo Chicken Stuffed Pepper Meal Prepblog

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Buffalo Chicken Stuffed Pepper Meal Prep
Red peppers stuffed with shredded crockpot chicken and cauliflower rice.
Whole30 Buffalo Chicken Stuffed Pepper Meal Prepblog
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Rating: 0
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Rate this recipe!
Course Lunch, Main Dish
Cuisine American
Keyword Chicken, Meal Prep
Prep Time 30 minutes
Cook Time 6-7 hours
Servings
meals
Ingredients
Course Lunch, Main Dish
Cuisine American
Keyword Chicken, Meal Prep
Prep Time 30 minutes
Cook Time 6-7 hours
Servings
meals
Ingredients
Whole30 Buffalo Chicken Stuffed Pepper Meal Prepblog
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Remove chicken from slow cooker and shred with two forks and set aside.
  3. Preheat oven to 350 degrees and prepare a baking dish.
  4. Halve and de-seed the bell peppers and place in the baking dish face up.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

Nutrition for 1 out of 4 servings:

31g Protein | 15g Carbs | 17.4g Fat | 5.2g Fiber | 341 Calories

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