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I don’t have much to say about this recipe, except please make it.
Buffalo Ranch Stuffed Peppers Recipe
My husband and I are not even big stuffed pepper fans, but this. Oh this. This is a Huge (with a capital H) winner in our house.
You start out by making an easy ranch chicken. Woo!
By the way, making your own ranch spice mix is easy, peasy. No need to use those ranch packets that are loaded with MSG and artificial additives, I tell ya!
Then coat the ranch chicken in hot sauce. Ta-dah – I present to you Buffalo ranch chicken. Total yum.
We then stuff our buffalo ranch chicken in peppers and bake. Deeeelish!
But wait! To make these stuffed peppers even more amazing, if that is even possible, we serve our peppers with some homemade guacamole.
Ohhhhh my word.
Best combo ever.
And if you are a dork like me, you can even carve little pumpkin faces out of your peppers for Halloween 😉
- 4 chicken breasts
- 1 medium onion, sliced
- ½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
- sea salt and pepper, to taste
- extra butter, ghee, or other fat of choice for greasing and baking
- 4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
- ½ cup hot sauce* (I use THIS)
- ¼ cup butter* or ghee
- 2 avocados
- ½ - 1 jalapeno, seeded, and minced
- ¼ of a medium red onion, finely chopped
- 2 - 3 tablespoons of cilantro, finely chopped
- ½ lime, juiced
- sea salt, to taste
- Preheat oven to 350 degrees.
- Mix your dried spices together.
- Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
- Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
- Place a small pat of butter or other fat of choice over each chicken breast.
- Bake for 25-30 minutes or until chicken is cooked through.
- While chicken is cooking, melt ¼ cup butter in a pot over medium low heat. Once melted add in hot sauce and stir. Set aside.
- If you are making guacamole, make it now (see instructions below).
- Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
- Combine chicken with the hot sauce mixture.
- Spoon chicken mixture evenly in all 4 peppers.
- Place stuffed peppers in a baking pan.
- Bake for 35-40 minutes or until peppers are softened to your liking.
- Serve with Guacamole. Enjoy!
- Mash all guacamole ingredients together until desired consistency.
I hope this gets two big thumbs up from your family like it does mine! 🙂
How did you make the ranch dressing?
Hi Sierra, there’s no ranch dressing – I use a homemade dry ranch spice mix with the spice ingredients and amounts in the recipe (parsley, dill, chives, garlic powder, onion powder, etc.) Hope that helps!
Ohmygosh, I love the jack-o-lantern peppers! And this recipe sounds so delicious.
Can’t wait to try this! Don’t like peppers that much so I’ll be making it into a salad if the chicken makes it that far!
Hope you like it, Kristen!! My husband isn’t a big pepper fan either and will usually not eat the pepper anytime I make a stuffed pepper. He surprisingly eats the pepper everytime I make this version, though. A salad version sounds amazing 🙂
Hey I’m making these tonight, I was wondering do you just eat the stuffed peppers and guacamole and do you serve anything else to go with it? I was thinking maybe buying tortilla chips to eat the guacamole cause we love guacamole.
We eat it by itself (we load on the guac and it’s so filling), but tortilla chips would be awesome!
.. I finally made these last night, but turned the pumpkin face into happy faces.. 🙂 These were SO awesome.. this recipe is definitely a “keeper”.. Thank You!!
This recipe was amazing and I will definitely be making this again! We used a red and green pepper cause that’s what I had in the fridge. Everything was amazing!
So glad you liked it!!
Made these tonight……completely easy and sooooooo yummy and filling!
I skipped the onions (just cuz I’m not a big onion fan) and then cheated and bought the Trader Joe’s guac that I love so very much.
The only thing that would have made this better would be if I could use a big ‘ol piece of bread to sop up the leftover juice and guac on my plate!
Thanks for another winner, Kelly!
Delicious! I found this recipe on Pinterest and I’m so glad I did. We had it tonight and we’ll make it again and again. Thank you.
Kelly, I made these yesterday during a snow day cooking frenzy and had one with the guac today
for lunch. AMAZING! I’m not a huge chicken person
but love anything buffalo and I couldn’t be happier! I did add extra hot sauce but that’s only because I like spicy.
Thanks for the amazing recipes.
So happy!!!! 🙂
This was SO unbelievably amazing! Excellent recipe. This will be a weekly meal in my house!
Woo!! 🙂 Thanks for the comment, Jamie!
Amazing, amazing,amazing! The Hubby and I loved this. Will definitely be making this again and again. I have some leftover,does it taste good reheated?
I think it’s actually better the next day!!
Tonight I made the chicken and put it on a bed of greens with blue cheese, sliced celery, green onions & the guacamole. It was delicious! I had the stuffed peppers last week 🙂
Great recipe!
Great idea!!
We love these! The only thing I really change is instead of cutting the tops off of the peppers and stuffing them, I cut them in half.
When it bakes the top gets a little crust that is delicious (and sometimes I add a little parmesan at the end for more crust, flavor). It also makes it easier to eat and serve. I like making multiple colors of peppers and eating one of each. 🙂 Oh, and I also shred my chicken in my KitchenAid stand mixer.
I put a picture of it on my FB if you don’t mind me sharing, just to give you a visual. https://www.facebook.com/MiRealFood/photos/a.390261381107273.1073741827.356991614434250/466675310132546/?type=1&theater
Thanks for the awesome recipe!!
Love that, Jasmine!! They look awesome!!
These look delicious. I am going to try to make them for dinner tonight.
I’m new to cooking. I’m sure this is a dumb question – but when you say to bake the stuffed peppers in a baking pan for 35-40 minutes, is this still at the original 350 degrees? I guess this doesn’t overlook the chicken?
Thanks for clarifying!
Yes, still at 350 and no, it doesn’t overcook it 🙂 Hope you love it!
Just made these last night and wow, they were wonderful! Kids loved them too, thanks for a great recipe.
Thank you, Amber! Love hearing this!
I love buffalo style. I used the small salad sized peppers – creating ‘finger’ food. The flavor is outstanding! Thanks.
Thanks for the comment, Janet! I love buffalo anything, too 🙂
Think the chicken would do okay in the crock pot? Our oven puts off some heat and it’s still 90 degrees here in Houston:)!!
Yes for sure! And I’ll switch you weather — we are getting chilly here in PA and I’m a sunshine and summer girl 😉
Made these last night and they were AMAZING! I’m doing my second round of Whole30 right now and these were by far the best Whole30 recipe I’ve ever made. I can’t wait to have the leftovers for lunch today!
Yay!! That’s awesome, Laura!
These are AMAZING!! I’m making them for the third time right now. Even my kids like them!! Thank you. 🙂
Woohoo!!
Made these tonight for supper. They are so good. Another diabetes friendly meal to add into rotation! I cooked the chicken on one half of the pan and the cleaned peppers on the other half so all I had to do was put the chicken mixture in the cooked pepper and serve!
Nice!! So glad to hear you liked it, Jackie!
Brilliant idea!
Made these for dinner tonight; my husband and I are starting 21DSD for the second time and wanted something new to try. These were DELISH! Thanks for posting – will definitely make again throughout the sugar detox and after 🙂
Woohoo!! So glad to hear, Meghan! Good luck on the rest of your 21DSD!!
Think it would be ok with Ground Chicken too?
Yes for sure!
Just want to say I made these for me and my boyfriend tonight and they were absolutely amazing! I thought the chicken would get dry baking it twice but it was incredibly moist with the hot sauce/butter. Great Recipe! Thank you for posting!
So happy to hear you guys liked it, Ashley! Thanks for the comment!
i just made these. So yummy and spicy. I only had about half of the hot sauce. Thank goodness. It was quite spicy. Actually I think it because I used Tabasco. Either way, delicious.
My husband and I started Whole30 today. I tasked him with making this recipe for dinner. It was absolutely AMAZING!!! Every bite we were making noises how yummy and delicious it was. I think this will be easier than we thought! Thanks for the awesome recipe. It’s definitely a new family favorite!
Oh this makes me so happy to hear, Kristen!! Thank you for the comment! 😀 I wrote a post about 10 of my favorite quick and easy Whole30 dinners – maybe it might help make things a little easier? http://www.primallyinspired.com/whole-30-dinner-recipes-quick-easy/
Good luck with the rest of your Whole30!!
These were amazing! I initially thought the time to cook was too long, but they turned out perfect. Thanks for the recipe?
Woo!
Found this recipe on Pinterest this weekend. We made it for dinner. It was so good. So glad we made extras for lunch this week! Thanks for the recipe.
So glad to hear, Boni!
Another winner!
Woohoo!!
Your website runs super slow on my iPad. It’s really frustrating! But the recipe is delish!
Thanks for the feedback, Karas! Hopefully the slowness will be fixed very soon – I am working with my tech guy to do what we can to make it faster. So glad you like the recipe!
Are you kidding me? ARE YOU KIDDING ME??? This much deliciousness just for lunch should be illegal, LOL! This was SO AMAZING, thank you! I cut way back on the hot sauce, and it was just…. wow. Eating healthy can sometimes be such a bore, so I REALLY appreciate finding recipes that are healthy and bomb diggity delicious beyond belief. Thank you for sharing your talents to improve our lives!
I think I love you, Megan 🙂 haha! THANK YOU for putting a huge smile on my face today!
Oh…my…God. I couldn’t stuff this in my face fast enough! It was so simple and so flavorful. I initially was cautious about the guacamole, but it made the recipe all the better. Thank you!
Woo!
My Whole30 rules do not allow butter. maybe the diet has been updated?
Hi Josh, thanks for stopping by! Whole30-er’s use ghee (a type of clarified butter where the dairy has been removed….you can purchase it at the store or for a really easy do-it-yourself tutorial —–> http://www.primallyinspired.com/ghee-in-the-crockpot/) instead of butter for this recipe. If you don’t wish to use ghee, another good Whole30 butter substitution is avocado oil. Wishing you a lot of success on your Whole30 – take care!
I love, love, LOVE this recipe. We’ve made it three times and even my kids like it, although we make them their own, less-spicy version because they’re all weenies. Thank you!
Haha! So glad to hear this, Ashley – thank you for your comment. Made my day 🙂
My boyfriend has been diagnosed with Hashimoto’s a few months ago. Since then I am trying to cook him more primal whole foods meals. He’s such a fast food lover but he loved this recipe. Thank you
Awesome, Loana!
Just made this tonight, only I cooked the chicken and onions on the stovetop since i didn’t have the time to wait for the oven. THIS WAS DELICIOUS! Will definitely be a go-to for me, even when I’m not on Whole30. Thanks!
So happy to hear, Danyelle! Thanks for leaving me a comment 🙂