Description
A spicy and cozy dinner option that keeps things light while delivering the classic buffalo chicken flavor stuffed in sweet peppers.
Ingredients
For the Filling
- 2 cups cooked shredded chicken (Can use rotisserie, grilled, or freshly cooked.)
- 1/2 cup buffalo sauce (Store bought or homemade.)
- 1/2 cup Greek yogurt or cream cheese (Use dairy-free option if desired.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (Optional, for topping.)
For the Peppers
- 4 medium bell peppers (Any color, sliced in half lengthwise.)
For Topping
- 1/4 cup chopped celery (Optional.)
- 1/4 cup chopped green onions (Optional.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the peppers in half lengthwise and remove seeds and white bits. Place them in a baking dish.
- If the peppers wobble, trim the slightest bit off the bottom to help them stand upright.
Filling Mixture
- In a bowl, combine shredded chicken, buffalo sauce, creamy ingredient, garlic powder, onion powder, salt, and pepper.
- If using cheese, mix some into the filling and reserve a little for topping.
Stuffing and Baking
- Spoon the filling into the pepper halves, adding cheese on top if desired.
- Bake for approximately 25 to 35 minutes, or until peppers are tender and filling is heated through.
Serving
- Top with chopped celery, green onions, or extra buffalo sauce if desired.
- Let the peppers rest for 5 minutes before serving.
Notes
Make the filling ahead of time and store in the fridge for up to 3 days. Leftovers can be refrigerated for up to 4 days and reheat well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dinner, Main Course
- Cuisine: American