Description
Tender bell peppers filled with juicy shredded chicken tossed in tangy buffalo sauce, topped with melty cheese, and baked to perfection. A healthier twist on traditional buffalo chicken wings, perfect for lunch or meal prep.
Ingredients
Scale
- 4 bell peppers (red, yellow, orange, or green)
- 2 cups shredded chicken
- 1/2 cup buffalo sauce
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- Additional shredded cheese for topping (optional)
- Ranch or blue cheese dressing for drizzling (optional)
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with oil or non-stick spray.
- Slice each bell pepper in half lengthwise and remove the seeds and membranes. Lay them cut-side up in the baking dish.
- In a mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, and shredded cheddar cheese. Stir until well mixed.
- Spoon the filling evenly into each pepper half, pressing it down gently to pack it in.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle additional cheese on top if desired, and bake for another 10-15 minutes until the cheese is bubbly and golden.
- Let the peppers cool for a few minutes before serving. Drizzle with ranch or blue cheese dressing and sprinkle with chopped green onions or cilantro, if desired.
Notes
For extra sweetness, roast the peppers on their own for 10 minutes before stuffing them. Adjust the spice level by mixing ranch dressing into the buffalo sauce for a milder flavor. Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Fat: 15
- Carbohydrates: 10
- Protein: 20
Keywords: Buffalo Chicken, Stuffed Bell Peppers, Gluten-Free, Keto-Friendly, Meal Prep