Buffalo Chicken Stuffed Peppers

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

nonstick cooking spray ($0.01)

1½ lb. chicken breasts (small dice,, 2 breasts, 680g $4.00*)

¼ tsp salt ($0.01)

½ tsp black pepper (freshly cracked, $0.08)

1 Tbsp vegetable oil ($0.04)

3 large green bell peppers (cut lengthwise & seeds removed, $2.46**)

1 Tbsp butter ($0.11)

½ cup hot sauce (4oz., $1.29***)

½ tsp garlic powder ($0.02)

½ tsp onion powder ($0.02)

4 oz. cream cheese (cubed, $0.91)

1½ cups cheddar cheese (grated & divided,, 150g $1.18****)

¼ cup blue cheese (45g, $1.20*****)

2 green onions (sliced, $0.12)

Directions

Prep and gather

Gather and prepare all ingredients. Preheat the oven to 350°F and grease an 8x10-inch casserole dish with nonstick cooking spray and set it aside.

Dice the chicken into small pieces and pat dry with paper towels. Season the chicken evenly with salt and pepper.

Brown the chicken

Heat oil in a large skillet over medium-high heat. Once hot, add the cubed chicken in an even layer. Sear in batches if needed. Cook undisturbed for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and place it on paper towels to drain. Set aside.

Make the sauce

Turn the heat to medium and add the butter, hot sauce, garlic powder, onion powder, and cream cheese. Stir until the cream cheese has melted, about 2 minutes.

Add the cheese

Add 1 cup of cheddar cheese and the diced chicken back into the pan. Fold until it melts and combine for about 1 minute. Then turn off the heat.

Fill the peppers

Place the bell peppers in the casserole dish, cut side up. Fill each pepper with the buffalo chicken filling.

Bake the peppers, uncovered, in the oven for 20 minutes. Remove them from the oven, then evenly top with the remaining cheddar cheese and blue cheese.

Finish and serve

Place them back in the oven and continue cooking for an additional 15 minutes. Top with green onions, then enjoy!

Nutrition

• Serving Size: 1 serving (one pepper ha
• Calories: 389 kcal
• Total Fat: 25 g
• Sodium: 1084 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Protein: 34 g