I've always wanted to find a stuffed pepper recipe that I like. Jason and I have tried 2 or 3 and they were, okay, but these bad boys hit it out of the park!
The original recipe comes from here.
Buffalo Ranch Stuffed Peppers with Guacamole
What you need:
4 chicken breasts
1 medium onion, sliced
1/2 teaspoon of each: dried parsley, dried dill, dried chives, garlic powder, onion powder
sea salt and pepper to taste
extra butter (or ghee--or other fat of choice for greasing)
4 peppers, with the tops cut off and seeds cleaned out
1/2 cup hot sauce
1/4 cup butter or ghee
If you really like it spicy, add more hot sauce and use less butter--if you want it more mild, use less hot sauce and more butter.
Jason also added a bit more dried dill to ours to give it more of the ranch taste that I love so much!
Guacamole:
2 avocados
1/2-1 jalapeño, seeded and minced
1/4 of a medium red onion, finely chopped
2-3 tablespoons of cilantro, finely chopped
1/2 lime, juiced
sea salt, to taste
What you do:
Preheat oven to 350 degrees.
Mix your dried spices together.
Place the chicken breast and sliced onions together in a single layer on a greased or parchment paper lined baking pan.
Sprinkle the entire pan with the dried spice mixture & salt and pepper to taste.
Place a small pat of butter (or other fat choice) over each chicken breast.
Bake for 25-30 minutes or until chicken is cooked through.
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.
If you are making the guacamole, make it now--mash all guacamole ingredients together until desired consistency.
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 into 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 the guacamole.
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