Recipe: Paleo/Primal Buffalo Chicken Stuffed Peppers...

Happy unofficial start of Fall! I looooooove Fall. Sweater weather, fire pits, hard ciders, regular ciders, crunchy leaves, mums, everything. Lucky for us, we were rewarded with cooler weather starting on Labor Day. Obviously helpful for running, this was also a big help since we needed to have our windows open. Why?

We built a table!

Yup. I finally have a dining table. And it's basically my dream table. Except it cost me about $150 at Home Depot instead of costing $1700 at Crate and Barrel like I always believed it would. We followed the instructions found at ana-white.com, here.

It was definitely a two-day project, in part because some of the glued and stained portions took a while to dry, and in part because we had to make a few trips to HD, but it was much easier than I thought. And now, I have a dining table!! The husband and I can actually sit and enjoy a meal and conversation rather than eating on the couch, ignoring each other, while the dog stares and begs.

Our table ready to host its first meal!

So, what better to do with a new table? A new meal! I took some rough inspiration and came up with this (very easy) recipe for Buffalo Chicken Stuffed Peppers. If you're a cheese eater, use cheese. If not, don't. 

Paleo Buffalo Chicken Stuffed Peppers

Ingredients

• 1 lb chicken breast
• 2 Green bell peppers
• 2 Cups vegetable or chicken broth
• 1/2 white or yellow onion
• garlic powder, salt, pepper to taste
• 1/2 Cup hot sauce (I use Chalula)
• 4 Tbsp butter
• 1/4 Cup almond milk
• 1/2 Cup shredded sharp cheddar cheese

Put chicken breast in crockpot. Pour broth over, and add water as needed until chicken is just covered. Add a few dashes of garlic powder. Chop onion into large chunks and add to crockpot. Cook chicken for 8 hours on low or 4 hours on high.

After cooked, pour out broth and use two forks to shred chicken. 

Preheat oven to 350.

In pot over low heat, melt butter, add hot sauce and milk. Stir until melted and well blended. Add chicken and onions to pot, stir to coat. (1/2 Cup hot sauce will make a mild-to-medium spice. Adjust accordingly when making buffalo sauce.)

Remove core and seeds from green peppers, slice in half and lay halves in a casserole dish. Scoop buffalo coated chicken into each pepper half. Fill until slightly mounded. 

If adding cheese, remove peppers after 25 minutes, cover with cheese and bake and additional 5. If you're not using cheese, just bake for 30 minutes. 

Let cool, enjoy.