Chicken, Food, Meat

Buffalo Ranch Stuffed Peppers with Guacamole

If you’ve ever gone out to dinner with me, you probably know that I love ranch (much to many foodie’s dismay).  Unfortunately, “ranch” usually means “dairy”.  That’s why I get so stoked when I find a clean ranch recipe like this one!

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Buffalo Ranch Stuffed Peppers with Guacamole

Author Jenna Luchau

Ingredients

  • 4 chicken breasts
  • 1 medium onion sliced
  • ½ tsp each: dried parsley dried dill, dried chives, garlic powder, onion powder
  • sea salt and pepper to taste
  • olive coconut or avocado oil for greasing
  • 4 peppers tops cut off and seeds cleaned out (like a pumpkin!)
  • ½ cup hot sauce
  • ¼ cup ghee or avocado/olive oil

Guacamole

  • 2 avocados
  • ½ - 1 jalapeno seeded, and minced
  • ¼ of a medium red onion finely chopped
  • 2 - 3 Tbsp of cilantro finely chopped
  • ½ lime juiced
  • sea salt to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix your dried spices together.
  3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
  4. Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
  5. Place a small pat of butter or other fat of choice over each chicken breast.
  6. Bake for 25-30 minutes or until chicken is cooked through.
  7. While chicken is cooking, melt ¼ cup butter or ghee (or warm the avocado or olive oil) in a pot over medium low heat. Once melted add in hot sauce and stir. Set aside.
  8. If you are making guacamole, make it now (see instructions below).
  9. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
  10. Combine chicken with the hot sauce mixture.
  11. Spoon chicken mixture evenly in all 4 peppers.
  12. Place stuffed peppers in a baking pan.
  13. Bake for 35-40 minutes or until peppers are softened to your liking.
  14. Guacamole: Mash all guacamole ingredients together until desired consistency.
  15. Serve with Guacamole. Enjoy!

Recipe Notes

Photo and recipe courtesy of Primally Inspired.

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