Description
These Buffalo Chicken Stuffed Peppers are a delicious and easy low-carb dish that packs a spicy kick. Tender bell peppers are filled with a creamy, cheesy mixture of shredded chicken, buffalo sauce, and ranch dressing, then baked until bubbly and golden brown.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers, halved and seeds removed
Buffalo Chicken Mixture:
- 2 cups cooked and shredded chicken breast
- ½ cup buffalo wing sauce
- 4 ounces cream cheese, softened
- ½ cup ranch or blue cheese dressing
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 green onions, sliced
- Salt and black pepper to taste
Optional Toppings:
- Extra dressing
- Crumbled blue cheese
- Chopped parsley
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the peppers: Arrange the halved bell peppers in a baking dish, cut side up.
- Make the filling: In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, ranch or blue cheese dressing, half of the mozzarella and cheddar cheeses, green onions, salt, and pepper. Mix well.
- Fill the peppers: Spoon the buffalo chicken mixture into each pepper half. Top with remaining shredded cheeses.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until peppers are tender and cheese is bubbly and lightly browned.
- Serve: Let cool slightly before serving. Add optional toppings if desired.
Notes
- Use rotisserie chicken for quick prep.
- For extra heat, add a dash of hot sauce or chopped jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 430
- Sugar: 5g
- Sodium: 970mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
