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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers for a Spicy, Healthy Dinner

Buffalo Chicken Stuffed Peppers are a spicy, low-carb, gluten-free dinner that’s easy to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers A mix of red and green adds color and sweetness.
For the Buffalo Sauce
  • 1/2 cup Classic Hot Sauce Feel free to substitute with a milder sauce if needed.
  • 4 tablespoons Unsalted Butter Replace with olive oil for a dairy-free twist.
  • 1 teaspoon Kosher Salt Sea salt or table salt can work as substitutes.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted (1 clove equals about 1/8 teaspoon of powder).
  • 1 teaspoon Onion Powder Fresh diced onion could be an alternative.
For the Filling
  • 2 cups Cooked Shredded Chicken Rotisserie chicken is a great choice for quick prep.
  • 1/2 cup Nonfat Plain Greek Yogurt You can switch it for sour cream or light mayo if preferred.
  • 1 cup Shredded Provolone Cheese Swap with mozzarella for a different spin.
  • 1/4 cup Crumbled Feta Cheese Blue cheese is an excellent substitute for a stronger flavor.
  • 1/4 cup Chopped Green Onions Adds a crunchy texture and mild onion taste.

Equipment

  • Oven
  • 9x13-inch baking dish
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Coat a 9x13-inch baking dish with nonstick spray.
  2. Slice the bell peppers in half vertically and remove the seeds. Place the pepper halves cut side up in the baking dish.
  3. In a medium saucepan over medium heat, melt the unsalted butter, then whisk in the classic hot sauce, kosher salt, garlic powder, and onion powder. Simmer for about 2-3 minutes.
  4. Add the cooked shredded chicken to the warm Buffalo sauce in the saucepan and stir until well coated.
  5. Add the Greek yogurt and a quarter cup of shredded provolone cheese to the chicken mixture. Stir until creamy and well-blended.
  6. Fill each pepper with the chicken mixture and sprinkle the remaining provolone cheese over the top.
  7. Pour a small amount of water into the baking dish. Bake for 30-35 minutes until the peppers are tender and the cheese is bubbly.
  8. Top each pepper with crumbled feta or blue cheese and chopped green onions. Serve hot.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 120mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze unbaked stuffed peppers for up to 3 months.

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