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Buffalo Chicken Stuffed Peppers Recipe

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  • Author: Emily
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50
  • Yield: 6 pepper halves 1x
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Description

These Buffalo Chicken Stuffed Peppers are a healthy and delicious way to enjoy a classic flavor combination! Bell peppers are filled with a creamy and spicy buffalo chicken mixture, topped with cheese, and baked to perfection. It’s an easy and satisfying recipe that’s perfect for a weeknight meal or a casual gathering.

Ingredients

Units Scale
  • 3 bell peppers (any color), halved and seeded
  • 2/3 cup classic hot sauce (such as Frank’s RedHot)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups cooked, shredded chicken
  • 1/2 cup nonfat plain Greek yogurt
  • 3/4 cup shredded provolone cheese (or mozzarella cheese), divided
  • 1/2 cup crumbled feta cheese (or blue cheese)
  • 1/4 cup finely chopped green onions

Instructions

  1. Preheat and Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Slice bell peppers in half and remove seeds and membranes. Arrange cut-side up in the prepared dish.
  2. Make Filling: In a saucepan over medium heat, combine hot sauce, butter, salt, garlic powder, and onion powder. Cook until butter is melted. Remove from heat and stir in shredded chicken, Greek yogurt, and ¼ cup provolone cheese.
  3. Stuff and Bake: Mound the filling inside the peppers. Sprinkle with remaining provolone cheese. Pour a small amount of water into the baking dish. Bake uncovered for 30-35 minutes, or until peppers are tender and cheese is melted.
  4. Serve: Remove from oven and top with feta cheese and green onions. Serve hot.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat leftovers in a baking dish in the oven at 350°F (177°C).
  • Freezing: Freeze stuffed peppers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

  • Serving Size: 1 stuffed pepper half
  • Calories: 250
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 60mg

Find it online: https://emilyquickdinners.com/buffalo-chicken-stuffed-peppers-recipe/