This is a recipe that embodies my second favorite type of recipe (my first favorite being the easier than ordering a pizza type), so flavorful and satisfying you forget its “paleo” or “whole30.” It’s also not much more difficult than ordering a pizza. Enjoy!
4 chicken breasts
1 medium onion, sliced
½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
sea salt and pepper, to taste
4 peppers (any color will do), tops cut off and seeds cleaned out
½ cup hot sauce (I used Frank’s Red Hot, found it at Cub)
¼ cup ghee (this is also known as clarified butter, which is whole30/paleo compliant. It’s also pretty good, and again available at Cub).
Preheat oven to 350 degrees.
Mix your dried spices together.
Place your chicken breast and sliced onions in a single layer on a greased (you can also use the ghee for this) or parchment paper lined baking pan.
Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
Place a small pat of ghee over each chicken breast.
Bake for 25-30 minutes or until chicken is cooked through.
While chicken is cooking, melt ¼ cup ghee in a pot over medium low heat. Once melted add in hot sauce and stir. Set aside.
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 in all 4 peppers.
Place stuffed peppers in a baking pan.
Bake for 35-40 minutes or until peppers are softened to your liking.
If desired serve with guacamole.