Description
This Buffalo Chicken Stuffed Peppers recipe offers a deliciously spicy and creamy twist on the classic stuffed pepper. Filled with tender shredded chicken tossed in buffalo wing sauce, Greek yogurt or ranch dressing, and melted cheese, these baked peppers make a satisfying low-carb and gluten-free main course perfect for a comforting dinner.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color)
Filling
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo wing sauce
- 1/2 cup plain Greek yogurt or ranch dressing
- 1 cup shredded mozzarella or cheddar cheese, divided
- 1/4 cup chopped green onions
- Salt and pepper to taste
Others
- Olive oil spray
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut each bell pepper in half lengthwise, removing seeds and membranes carefully to create hollow halves for stuffing. Lightly spray a baking dish with olive oil and arrange the pepper halves cut side up.
- Make the filling: In a medium bowl, combine shredded chicken, buffalo wing sauce, Greek yogurt (or ranch dressing), half of the shredded cheese, and chopped green onions. Season the mixture with salt and pepper to your taste and mix thoroughly.
- Stuff the peppers: Evenly spoon the buffalo chicken mixture into each pepper half. Top each stuffed pepper with the remaining shredded cheese to add a melted cheesy layer.
- Bake covered: Cover the baking dish with foil to prevent drying and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the peppers to soften.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and slightly golden for a delicious finish.
- Serve: Let the stuffed peppers cool slightly before serving warm for the best flavor and texture experience.
Notes
- For more heat, add hot sauce or diced jalapeños to the filling.
- You can swap Greek yogurt for cream cheese or blue cheese dressing for a richer flavor.
