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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers with 38g protein and 6g carbs. Low carb, high protein dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers halved and seeded
  • 3 cups cooked chicken shredded
  • 4 oz cream cheese softened
  • 1/2 cup buffalo sauce Frank's RedHot
  • 1/4 cup ranch dressing
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 cups cheddar cheese freshly shredded
  • 1/2 cup blue cheese crumbles optional
  • 2 green onions sliced, for topping
  • 1 tbsp olive oil
  • salt and pepper to taste

Method
 

  1. **Preheat.** Heat oven to 400F. Brush pepper halves with olive oil, season with salt, and place in a baking dish.
  2. **Par bake.** Bake peppers cut side up for 10 minutes to start softening.
  3. **Filling.** In a bowl, mix chicken, cream cheese, buffalo sauce, ranch, garlic powder, and onion powder until combined.
  4. **Stuff.** Spoon filling into each pepper half, mounding slightly.
  5. **Cheese.** Top with shredded cheddar. Bake for 15 to 18 more minutes until cheese is melted and golden.
  6. **Finish.** Top with blue cheese, green onions, and a drizzle of extra ranch. Serve hot.

Notes

Use rotisserie chicken to save time. 3 cups shredded equals 1 whole chicken. Precook the peppers for 10 minutes before stuffing. This ensures they finish tender. Store leftovers in an airtight container in the fridge for up to 4 days.