Buffalo Chicken Stuffed Bell Peppers
Ingredients
- 2 chicken breasts
- 1 cup Tessemae's Buffalo Sauce
- 1 tablespoon butter, ghee or coconut oil
- 1 cup chopped celery
- 1 cup shredded carrots
- 1 cup diced onions
- 4 red bell peppers
- Cheese (optional)
Guacamole
- 1 avocado
- Hepps salt Black Truffle salt
Preparation
Place chicken breasts, buffalo sauce, and butter in a crock pot and cook on high for 3 hours or low for 6 hours, or use an Instant Pot for 4 minutes.
Shred the chicken with two forks, mixing it with the sauce and butter mixture.
Add chopped celery, shredded carrots, and diced onions to the mixture and stir well.
Preheat the oven to 350°F.
Cut off the top of each of the 4 bell peppers and remove the stem and seeds.
Place the bell peppers in a shallow baking dish.
Fill the bell peppers with the buffalo chicken mixture.
Top with cheese if using level 1 or 2.
Bake for 25-30 minutes.
Mash the avocado with black truffle salt to make guacamole
Top the baked peppers with guacamole and serve.