Buffalo Chicken Stuffed Peppers

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

4 large bell peppers (red, yellow, or orange)

2 cups cooked shredded chicken (about 280g, rotisserie chicken recommended)

1/2 cup buffalo sauce (120ml, e.g., Frank’s RedHot)

1/2 cup plain Greek yogurt (120g, full-fat or low-fat)

3/4 cup shredded cheese (85g, sharp cheddar or Mexican blend; dairy-free substitute optional)

2 green onions, thinly sliced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt (or to taste)

1 tablespoon olive oil (for roasting peppers)

Optional: splash of lime juice or chopped cilantro for garnish

Directions

Preheat the oven to 400°F (200°C).

Slice the tops off the bell peppers and carefully remove seeds and membranes. Optionally keep the tops for lids or chop finely to mix into the filling. Lightly brush the outside of the peppers with olive oil and place upright on a baking sheet.

Roast the peppers in the oven for about 15 minutes until they start to soften but still hold their shape. Remove and set aside.

In a mixing bowl, combine shredded chicken, buffalo sauce, Greek yogurt, shredded cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until well blended and creamy. Adjust buffalo sauce or seasoning to taste.

Spoon the buffalo chicken mixture into each roasted pepper cavity, pressing down lightly to pack full but not overflowing.

Return the stuffed peppers to the oven and bake for another 15-20 minutes at 400°F (200°C) until the cheese melts and filling is hot and bubbly.

Remove from oven and let cool for a few minutes. Optionally place pepper tops back on. Garnish with lime juice or extra green onions if desired.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 280
• Total Fat: 10
• Total Carbohydrate: 8
• Dietary Fiber: 2
• Protein: 30