These stuffed peppers add warmth and comfort to your meals. Serve these alongside some cauliflower rice or with a side of sauteed spinach!
Prep Time: 15 minutes
Cooking Time: 45 minutes
1 cup plain mayonnaise
½ cup hot sauce
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
¼ cup fresh cilantro, minced
2 medium scallions, minced
1 pound of cooked boneless & skinless chicken breast, shredded
4 bell peppers, halved & seeds removed
Garnish: ½ cup Ranch dressing
Preheat the oven to 400 F (205 C).
Add mayonnaise, hot sauce, sea salt, black pepper, garlic powder, cilantro and scallion to a mixing bowl and stir together.
Add shredded chicken breast and stir until it is coated evenly.
Place halved and seeded bell peppers in a baking dish and pack firmly with the chicken mixture.
Bake until the peppers are soft and have browned, about 30-40 minutes.
Remove from the oven and serve with Ranch dressing.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 5