Buffalo Ranch Stuffed Peppers

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts

• Produce

  • 2 Avocados
  • 2 tbsp Cilantro
  • 1/2 Jalapeno
  • 1/2 Lime
  • 1 Onion, medium
  • 1/4 Red onion, medium

• Condiments

  • 1/2 cup Hot sauce* (i use this

• Baking & Spices

  • 4 Peppers
  • 1 Sea salt
  • 1 Sea salt and pepper

• Dairy

  • 1 Butter
  • 1/4 cup Butter or ghee

Found on primallyinspired.com

Ingredients

• 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

Directions

• 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.