Amazing 4 Buffalo Chicken Stuffed Peppers
Make these Buffalo Chicken Stuffed Peppers for a spicy, low-carb meal. The peppers hold up wonderfully, making this dish perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 stuffed pepper halves
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb cooked, shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup Buffalo wing sauce (adjust to your spice preference)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons ranch or blue cheese dressing (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the baking dish.
- In a medium bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, and ranch or blue cheese dressing if using. Mix well until everything is evenly coated. Season with salt and pepper.
- Spoon the chicken mixture evenly into the pepper halves. Mound the filling slightly.
- Top each stuffed pepper generously with the shredded cheddar cheese.
- Bake for 25 to 30 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly.
- Let them cool slightly before serving.
Notes
- You control the heat by selecting your preferred level of Buffalo sauce.
- Baking the peppers until they are tender-crisp keeps them firm enough to handle easily.
- For extra flavor, you can lightly steam the pepper halves for 5 minutes before stuffing.
Nutrition
- Serving Size: 2 halves
- Calories: Approx. 320
- Sugar: Approx. 6g
- Sodium: Varies based on sauce
- Fat: Approx. 18g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 2g
- Protein: Approx. 28g
- Cholesterol: Approx. 85mg