Buffalo Ranch Stuffed Peppers


This is a fun low-carb recipe that tastes great.  I do not know the carb count but it is obviously a low-carb, gluten-free, healthy dish from http://www.primallyinspired.com. If you are cutting Halloween faces in the peppers, do so before they go in the oven!


  • 4 chicken breasts
  • 1 medium onion, sliced
  • 1/2 teaspoon each:  dried parsley, dried dill, dried chives, garlic powder, onion powder
  • sea salt and pepper, to taste
  • extra butter for greasing and baking
  • 4 peppers, tops cut off and seeds cleaned out
  • 1/2 cup hot sauce
  • 1/4 cup butter


  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 slices.  Salt and pepper, to taste.
  5. Place a small pat of butter over each chicken breast.
  6. Bake for 25-30 minutes or until chicken is cooked through.
  7. While chicken is cooking, melt 1/4 cup butter in a pot over medium low heat.  Once melted, add in hot sauce and stir.  Set aside.
  8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
  9. Combine chicken with the hot sauce mixture.
  10. Spoon chicken mixture evenly in all 4 peppers.
  11. Place stuffed peppers in a baking pan.
  12. Bake for 35-40 minutes or until peppers are softened to your liking.

Optional:  Serve with guacamole.