Description
These Buffalo Chicken Stuffed Peppers are a delicious and easy-to-make dish that combines the flavors of spicy buffalo chicken with creamy cheeses, all baked inside sweet bell peppers. Perfect for a low-carb dinner option that is gluten-free and packed with protein.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (halved lengthwise and seeds removed)
Chicken Filling:
- 2 cups cooked and shredded chicken breast
- ½ cup buffalo wing sauce
- 4 ounces cream cheese (softened)
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 green onions (sliced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Optional:
- Ranch or blue cheese dressing for drizzling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Peppers: Arrange the halved bell peppers cut side up in a baking dish.
- Make Filling: In a large bowl, combine shredded chicken, buffalo wing sauce, cream cheese, mozzarella, cheddar, green onions, garlic powder, onion powder, salt, and pepper.
- Fill Peppers: Spoon the mixture into each pepper half.
- Bake: Cover with foil and bake for 25 minutes. Then, bake uncovered for an additional 10 minutes until peppers are tender and cheese is melted.
- Serve: Let cool slightly before serving. Drizzle with ranch or blue cheese dressing if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- To increase spiciness, add hot sauce or cayenne pepper to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 390
- Sugar: 5 g
- Sodium: 790 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 95 mg
