Description
This Buffalo Chicken Stuffed Peppers recipe combines the spicy kick of buffalo chicken with the satisfying crunch of bell peppers for a meal that is both delicious and healthy.
Ingredients
Scale
- 3 large bell peppers (any color)
- 4 cups cooked shredded rotisserie chicken
- 1/3 cup cream cheese
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 bunch green onions, thinly sliced
- Ranch dressing (for garnish)
- Freshly sliced green onions and chopped cilantro (for garnish)
- 2 tbsp nutritional yeast (optional)
Instructions
- Step: Preheat the oven to 400F/ 200C.
- Step: On a cutting board, cut bell peppers lengthwise and scoop out the seeds. Place the halved peppers skin side down onto a large non-stick skillet, sheet pan or a 9×13-inch baking dish.
- Step: Add shredded chicken, creme cheese, buffalo sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and sliced green onions to a medium-sized mixing bowl and combine.
- Step: Spoon the chicken mixture into the bell peppers.
- Step: Cover with aluminium foil and bake for 30 minutes. Then, uncover the bell peppers and bake for 15 additional minutes.
- Step: Garnish the stuffed bell peppers with ranch, green onions, and chopped cilantro if desired. Serve immediately.
Notes
Use only fresh peppers to avoid mushiness. Cut the peppers evenly to ensure consistent cooking. Stuff the peppers generously with the filling. Bake until tender, but avoid overcooking to maintain the pepper’s shape.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: buffalo chicken, stuffed peppers, low carb dinner, healthy dinner, spicy chicken