Buffalo Chicken Stuffed Peppers
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Low-Carb, Keto-friendly
Ingredients
Scale
- 4 large bell peppers (any color), halved and deseeded
- 3 cups cooked chicken, shredded
- 1/2 cup buffalo hot sauce
- 4 oz cream cheese, softened
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup sliced green onions
- 1/4 cup crumbled blue cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut them in half lengthwise and carefully remove the seeds and the white membranes. Place the pepper halves cut-side up in a large baking dish. If they won’t stay upright, you can slice a tiny bit off the bottom to create a flat surface.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, and ranch dressing. Stir the mixture until the chicken is evenly coated and the cream cheese is fully integrated. Fold in half of the shredded mozzarella or cheddar and the green onions.
- Spoon the chicken mixture generously into each bell pepper half. Press the filling down slightly with the back of the spoon to ensure they are packed full. Mound any remaining filling on top of the peppers.
- Sprinkle the remaining shredded cheese over the top of each stuffed pepper. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly, melted, and slightly golden brown.
- Remove the dish from the oven and let the peppers rest for about 5 minutes. This allows the juices to settle and the filling to firm up. Garnish with extra green onions or crumbled blue cheese before serving.
Find it online: https://www.cozinty.com/dinner/buffalo-chicken-stuffed-peppers/