Description
A satisfying low-carb dinner featuring juicy chicken and spicy buffalo sauce, all packed into sweet bell peppers.
Ingredients
Main Ingredients
- 4 pieces Bell peppers, halved and seeded (Any color, but red and orange are sweeter)
- 2 cups Cooked shredded chicken (Rotisserie chicken works well)
- 1/2 cup Buffalo sauce (Choose your preferred heat level)
- 1/4 cup Greek yogurt or ranch dressing (For added creaminess)
- 1 cup Shredded cheese (Cheddar, mozzarella, or a blend)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- to taste Salt and pepper
- optional Chopped green onions, chopped celery, or blue cheese crumbles (For topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and white ribs.
- Place them cut side up in a baking dish, adding a splash of water at the bottom.
- In a bowl, mix shredded chicken with buffalo sauce, Greek yogurt or ranch, garlic powder, onion powder, salt, and pepper.
- Spoon the mixture into each pepper half.
- Top with shredded cheese.
- Bake for 25 to 35 minutes, until the peppers are tender and the cheese is bubbly.
- Optional: Broil for 1 to 2 minutes to achieve a lightly browned top.
Notes
Use cooked chicken that is not too wet to avoid a runny filling. Taste your filling before stuffing to adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American