High Protein Buffalo Chicken Stuffed Peppers Recipe
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Keto, Low-Carb
Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 3 cups cooked shredded chicken breast
- 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
- 1/2 cup plain non-fat Greek yogurt or light cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat and Prepare the Peppers. Preheat your oven to 375°F (190°C). Wash the bell peppers and cut them in half from the stem down to the base. Remove the seeds and the white membranes. Place the pepper halves in a large baking dish, cut-side up. You can pour a few tablespoons of water into the bottom of the dish to help the peppers steam and soften while baking.
- Step 2: Mix the Buffalo Filling. In a large mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), garlic powder, and half of the sliced green onions. Stir everything together until the chicken is evenly coated and the mixture is creamy. Taste the filling and add salt or extra pepper if needed.
- Step 3: Stuff the Peppers. Using a large spoon, scoop the buffalo chicken mixture into each pepper half. Press the filling down gently to ensure the peppers are well-stuffed. Arrange the peppers tightly in the baking dish so they stay upright during the cooking process.
- Step 4: Bake and Melt the Cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. This helps the peppers soften without burning the chicken. After 25 minutes, remove the foil and sprinkle the shredded mozzarella and blue cheese over the top of each pepper. Return to the oven for another 10 minutes, or until the cheese is melted and bubbly.