1 lb. chicken breasts
1 medium onion, chopped
1/2 tsp each: dried parsley, dried dill, dried chives, garlic powder, onion powder
salt & pepper to taste
4 red, orange, or yellow bell peppers, tops cut off and seeds cleaned out
1/2 cup Frank's Red Hot sauce* (or hot sauce of choice)
1/4 cup butter or ghee*
* indicates paleo or Whole 30 approved option
1. Preheat over to 350.
2. Mix together dried spices. Place chicken and chopped onions in a single layer on a greased or lined baking pan. Sprinkle spice mixture over everything. Bake for 25-30 minutes or until chicken is cooked through. Remove chicken from oven and (once cool enough to handle) cut into 1/4"-1/2" pieces. Place cooked chicken and onions in a large bowl. Make ahead tip: At this point you can put the bowl of chicken and onions in the fridge overnight and continue with the remaining steps the following day.
3. In a small saucepan melt the butter or ghee. Add the hot sauce and stir to combine. Add sauce mixture to the chicken and stir well.
4. Spoon chicken mixture evenly into all four peppers. Place filled peppers in a baking pan (make sure it has sides because juices will run). Bake for 35-40 minutes or until peppers are softened.
5. Optional: Serve with guacamole on top (highly recommended) and a side of roasted sweet or regular potatoes! These are surprisingly filling.
Do steps 1 and 2 the night before to save time at dinnertime. These make great leftovers as well. I like to make a batch of them and bring them to work for lunches during the week. Reheat in the oven or in the microwave. They are a little spicy so not sure what kids would think, but maybe you could find a mild sauce that still has the flavor? They are my favorite thing to eat these days!
{From Primally Inspired}
