Description
These Buffalo Chicken Stuffed Peppers are a flavorful and satisfying low-carb meal featuring tender green bell peppers filled with a creamy, spicy buffalo chicken mixture, baked to perfection and topped with melted cheese and fresh chives. Perfect as a hearty lunch or dinner with a tangy ranch or blue cheese dressing drizzle.
Ingredients
Scale
Vegetables
- 4 green bell peppers, sliced in half length-wise
- 1 tablespoon chives, chopped
Filling
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1/2 cup grated cheddar cheese, divided
- 1/4 cup grated mozzarella cheese
- 1/3 cup Frank’s Red Hot Sauce
- 1 tablespoon ranch seasoning mix
For Serving
- Ranch or blue cheese dressing, as desired
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
- Prepare Peppers: Arrange the green bell pepper halves cut side up in a 9×13 inch baking dish and set aside.
- Mix Filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, 1/4 cup grated cheddar cheese, grated mozzarella, Frank’s Red Hot Sauce, and ranch seasoning mix. Stir thoroughly until all ingredients are well blended into a creamy mixture.
- Stuff Peppers: Evenly spoon the chicken filling into the hollowed pepper halves, filling each generously.
- Add Water and Cover: Pour one tablespoon of water into the bottom of the baking dish to help steam the peppers during baking. Cover the baking dish tightly with aluminum foil.
- Bake Peppers: Bake covered for 25 minutes or until the peppers have softened to your preferred texture.
- Broil Cheese: Remove the foil, sprinkle the remaining 1/4 cup of cheddar cheese over the stuffed peppers, then switch the oven to broil. Broil for about 1 minute until the cheese melts and bubbles.
- Garnish and Serve: Sprinkle chopped chives over the top just before serving. Optionally drizzle with ranch or blue cheese dressing for extra flavor.
Notes
- To make this recipe spicier, increase the amount of hot sauce or add a pinch of cayenne pepper.
- You can substitute cooked rotisserie chicken to save time.
- For a low-fat option, use reduced-fat cream cheese and cheese alternatives.
- If you prefer softer peppers, bake a few minutes longer before broiling.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken, stuffed peppers, baked stuffed peppers, low carb recipe, easy dinner, spicy chicken recipe
