Buffalo Chicken Stuffed Peppers

This recipe was modified from StupidEasyPaleo.com – head there for the original recipe!

I adapted it a little to fit a cleanse I was doing and to work with the ingredients in the fridge. It’s a delicious one – enjoy!



2 chicken breasts

1 small onion, diced

3 stalks celery, diced

2 bell peppers (yellow, orange, or red), sliced in half and cleaned out

1/2 tsp. each of dried parsley, dill and chives

1/2 tsp. each of garlic powder and onion powder

salt and pepper to taste

1/4 cup hot sauce

1/4 cup ghee (clarified butter)



Preheat the oven to 350F. Boil or bake the chicken breasts until cooked through. Shred or chop into bite-sized pieces.

Melt the ghee in a small pot, then stir in the hot sauce. Add the onion, chicken, celery, and spices to the pot and stir to combine.

Line a pyrex dish with parchment or aluminum foil and spray with oil (I used my Misto filled with olive oil). Lay the pepper halves cut side up in the pan.

Fill the peppers with the chicken mixture and add a dab of ghee on top. Bake for 35-40 minutes or until the peppers are cooked to your liking.


Then, top your peppers with a guacamole like this one!


1 avocado

1/4-1/2 chopped red onion (to your liking)

1 poblano pepper

2 tbsp. lime juice

salt to taste


Add all ingredients to a food processor and pulse to the consistency you want. I like a well-blended guac 🙂





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