Buffalo Ranch Stuffed Peppers

Ingredients

• 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
• extra butter, or other fat of choice for greasing and baking
• 4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
• 1 Cup cooked brown rice/Quinoa
• 1/4 cup Ranch
• ½ cup Franks Hot Sauce

Guacomole

• 2 avocados
• ½ – 1 jalapeno, seeded, and minced
• ¼ of a medium red onion, finely chopped
• 2 – 3 tablespoons of cilantro, finely chopped
• ½ lime, juiced
• sea salt, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Mix your dried spices together.
3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
4. Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
5. Place a small pat of butter or other fat of choice over each chicken breast.
6. Bake for 25-30 minutes or until chicken is cooked through. 
7. If you are making guacamole, make it now (see instructions below).
8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
9. Combine chicken, rice with the hot/ranch sauce mixture.
10. Spoon chicken mixture evenly in all 4 peppers.
11. Place stuffed peppers in a baking pan.
12. Bake for 35-40 minutes or until peppers are softened to your liking.
13. Serve with Guacamole. Enjoy!

Guacamole

1. Mash all guacamole ingredients together until desired consistency.