Gave this creation a whirl to have with football two weekends ago. Everyone was a huge fan! Will definitely be making these again.
Paleo and Whole 30 buffalo chicken stuffed peppers
Ingredients:
12 red bell peppers, halved and seeded
4tbl. ghee
3 pounds ground chicken
2 cups mirepoix mix, diced (yes I totally bought a pack of already diced and mixed onion, celery, and carrot)
4 cloves garlic, minced
1 red and 1 orange bell pepper, diced
2 jalapeno peppers, seeded and diced
1 spaghetti squash
15oz can butternut squash
1 cup Frank’s red hot sauce
1/3 cup canola or olive oil mayonnaise
Kosher salt
Pepper
Extra virgin olive oil
Method:
Preheat oven to 425°F. Cut spaghetti squash in half lengthwise, season the flesh with olive oil, salt, and pepper and bake cut side down on a baking sheet lined with foil until fork tender ~40 minutes. Remove and discard seeds and membranes from cooked squash. Reduce oven heat to 350°F. Brush the inside of the red pepper halves with olive oil and season with salt and pepper. Bake at 350°F for 5 minutes. In a large pot over medium heat melt the ghee. When hot add the diced mirepoix mix and sauté 5 minutes. Add the diced bell pepper, jalapeno, and chicken, season with salt and pepper, and break up as you sauté another 5 minutes. Add the garlic and sauté until chicken is no longer pink. Add the spaghetti squash and butternut squash. Whisk together hot sauce and mayonnaise and stir into pot with chicken and vegetables. Season filling with salt and pepper to taste. Stuff the bell pepper halves with the buffalo chicken mixture and bake at 350°F for 20 minutes. Additional mixture that does not fit in the pepper cups can be baked in a casserole/baking dish.
Delicious Primal Cooking 
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