Description
Delicious and nutritious stuffed bell peppers filled with shredded chicken and buffalo sauce, topped with cheese.
Ingredients
Scale
- 4 bell peppers
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds to create hollow boats.
- In a large mixing bowl, combine the cooked shredded chicken with buffalo sauce, Greek yogurt, and half of the shredded cheese. Stir until well mixed and season with salt and pepper.
- Spoon the buffalo chicken mixture into each bell pepper, pressing gently to pack the filling. Place the stuffed peppers upright in a baking dish.
- Top each pepper with the remaining cheese, cover with foil, and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Once baked, remove the peppers from the oven and let them cool slightly. Garnish with chopped green onions before serving.
Notes
Consider pairing these stuffed peppers with a crisp salad or whole grain rice for a complete meal. They are also great as appetizers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg