Buffalo Chicken Stuffed Pepper
Buffalo Chicken Stuffed Peppers are piled with an easy-to-make, creamy, low-carb filling that tastes like everyone’s favorite buffalo chicken wings. Pile everything into healthy bell peppers for an easy meal that’s big on flavor and high in protein.
servings
Ingredients
- 3 medium tri-color bell peppers cut in half lengthwise and seeds removed
- 3 cups rotisserie chicken shredded
- ½ cup mayonnaise
- ½ cup hot sauce
- 4 oz cream cheese at room temperature
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup mozzarella cheese shredded
- ⅓ cup crumbled blue cheese to garnish
- Ranch dressing to serve
- Chives to garnish
Instructions
- Preheat the oven to 400 degrees F. Add a splash of water to a rectangular baking dish and arrange the bell peppers and keep it aside.
- In a large bowl combine the cooked shredded chicken, mayonnaise, hot sauce, cream cheese, onion powder, garlic powder, salt, and pepper. Mix it well.
- Fill the bell peppers with the prepared chicken mixture and sprinkle a layer of cheese on top of the bell peppers.
- Cover the aluminum foil over the baking dish and bake the peppers for 20 minutes, remove the cover and bake further for 15 minutes until the cheese has melted and the peppers are cooked through.
- Once done, drizzle the ranch dressing over the stuffed peppers and garnish with blue cheese and chives and serve.
Notes
- I prefer to cut the peppers in half vertically, but you can cut the tops off if you prefer that presentation.
- Want to speed things up? Precook the peppers in the oven while you prepare the chicken filling.
- Save yourself time and purchase a rotisserie chicken from the grocery store.
- Cooked shredded chicken can be kept in the fridge for up to 4 days, so make it in advance for easy meal prep.
- Use mini snacking peppers and serve this as an appetizer.
- Frank’s Hot Sauce is a traditional choice for all things buffalo but use your favorite hot sauce.
- Adjust the heat level by increasing or decreasing the amount of hot sauce.
- Add a pinch of cayenne pepper or crushed red pepper flakes for even more heat.
- Broil the peppers for 3-4 minutes just before serving for golden, bubbly cheese.
- Drizzle with ranch dressing and top with crumbled blue cheese.
Nutrition
Calories: 371kcal | Carbohydrates: 8g | Protein: 41g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1791mg | Potassium: 254mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2071IU | Vitamin C: 91mg | Calcium: 186mg | Iron: 1mg
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