Buffalo Ranch Stuffed Peppers -21 Day Fix Approved

Buffalo Ranch Stuffed Peppers – 21 Day Fix Approved

This easy Buffalo Chicken Recipe uses only 5 ingredients.  If you don’t have bell peppers to stuff you could dip your cooked chicken into zucchini, celery or top a salad or wrap with it.

Container Equivalent: 1 pepper = 1 green, 1 red, 1 blue, 1 tsp.

Yields: 6 servings

Ingredients

  • 3 large boneless chicken breasts (2 pounds)
  • 1 12-ounce bottle Buffalo Sauce (about 2 cups)
  • 3 tablespoons butter
  • 2 tablespoons water
  • Homemade ranch seasoning (Mix 2 tsp. garlic powder, 2 tsp. dill, 1 tsp. onion powder, 1 tsp. paprika, 2 tsp. parsley, 1 tsp, salt, 1/2 tsp. pepper
  • 6 colored Bell Peppers, tops removed and seeded
  • 6 slices real mozzarella cheese

Directions:

  1. Place chicken breasts in the Instant Pot. (If using a Slow Cooker – place water, butter and sauce over chicken and cook on low for 8 hours & shred and skip to step 6.)
  2. Pour Buffalo wing sauce over chicken, and add water and butter
  3. Cover, turn valve to Sealing position, and hit PRESSURE COOK (or manual) for 10 minutes.
  4. When pot beeps, allow 10 minute natural release, then turn valve to Venting to release remaining pressure.
  5. When pin drops, open lid, and stir in ranch dressing. Shred chicken using hand mixer or shred chicken using 2 forks.
  6. Spoon chicken evenly into each of the 6 peppers.
  7. Top each pepper with a slice of mozzarella cheese and sprinkle with Ranch seasoning mix
  8. Bake at 375 degrees for 25-30 minutes or until peppers are browned and cheese is melted.
  9. Enjoy plain, over a bed of spinach, quinoa, cauliflower rice, brown rice or pasta or choice.