Healthy Buffalo Chicken Stuffed Peppers
Buffalo chicken stuffed peppers are the perfect, healthy dinner idea! This scrumptious recipe is made with shredded chicken, cream cheese, Greek yogurt, buffalo hot sauce, seasonings and green onion. Top bell peppers with blue cheese and ranch for next level flavor.
Servings: 8
Calories: 235kcal
Equipment
- 1 9x13 inch baking dish
- Aluminum foil
- Large Mixing Bowl
- Sharp knife & cutting board
Ingredients
- 4 large bell peppers *any color
- 4 ounces (half block) reduced fat cream cheese *full fat also works
- ½ cup fat free Greek yogurt
- ⅔ cup buffalo hot sauce *I prefer Frank's brand!
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 cups shredded chicken *see note below
- ⅓ cup chopped green onion
- ⅓ cup blue cheese crumbles *plus more for topping
- 1 cup shredded cheddar cheese
Toppings:
- Blue cheese dressing, ranch dressing, feta cheese crumbles, extra buffalo sauce, extra blue cheese crumbles, extra green onion slices, lime juice, avocado slices.
Recipe notes:
Shredded chicken: Buy pre-shredded chicken at the grocery store (look in the deli section). You can also buy and shred a rotisserie chicken or use canned chicken! The most affordable option is homemade shredded chicken. Baking time: For crunchier peppers, reduce covered baking time! I like my peppers pretty soft, so I typically go the full 50 minutes.Instructions
- Preheat your oven to 400°F.
- Rinse peppers, cut them in half and remove veins/seeds. Line pepper halves in a 9x13 inch baking dish.4 large bell peppers
- Measure your cream cheese into a large bowl. It will mix into the filling more easily if softened, so I typically pop my bowl in the microwave for about 10 seconds!4 ounces (half block) reduced fat cream cheese
- Add Greek yogurt, buffalo sauce, garlic powder and pepper to the bowl with cream cheese. Whisk until well combined.½ cup fat free Greek yogurt, ⅔ cup buffalo hot sauce, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
- Add shredded chicken, chopped green onion and blue cheese crumbles to the creamy hot sauce mixture and fold everything together until all chicken is coated in sauce.4 cups shredded chicken, ⅓ cup chopped green onion, ⅓ cup blue cheese crumbles
- Stuff bell pepper halves with filling mixture and sprinkle cheddar cheese atop each. I generally sprinkle some extra blue cheese on top, as well!1 cup shredded cheddar cheese
- Add a little water (around ¼ cup) to the bottom of your baking dish and cover peppers with aluminum foil.
- Bake covered for 40-50 min, then remove foil and bake 5-10 minutes longer. You may also turn on the broiler for 1-2 minutes at the very end if you'd like the tops to be golden brown.
- Add toppings, if desired, and enjoy!Blue cheese dressing, ranch dressing, feta cheese crumbles, extra buffalo sauce, extra blue cheese crumbles, extra green onion slices, lime juice, avocado slices.
Storing leftovers:
- Store: Let leftovers cool and refrigerate in an airtight container for 3-4 days. Freeze: Cloak single portions in plastic wrap or place multiple peppers in a lidded, freezer-safe container. Freeze up to 3 months. Reusable silicone bags are also great for freezer storage!Reheat: Cover peppers with a damp paper towel. Microwave on high, in 30-60 second intervals until warmed through. Peppers also reheat nicely in the oven, bake at 350°F until warmed though completely.
Video
Nutrition
Serving: 1pepper half (all values are approximate, toppings not included). | Calories: 235kcal | Carbohydrates: 9.8g | Protein: 29.2g | Fat: 9.9g | Fiber: 1.2g | Sugar: 2.5g