Description
These Buffalo Chicken Stuffed Peppers are the ultimate low-carb, high-protein meal! Juicy bell peppers are filled with creamy, spicy buffalo chicken and topped with melty cheese for a satisfying and flavorful dish. Perfect for weeknights, meal prep, or game day snacking!
Ingredients
Scale
- 3 large bell peppers (red, yellow, or green)
- 2 cups cooked shredded chicken (rotisserie works great!)
- ½ cup buffalo sauce (adjust to taste)
- ¼ cup ranch dressing (or blue cheese dressing)
- 1 cup shredded mozzarella cheese (or cheddar)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup crumbled blue cheese (optional, for topping)
- 2 tbsp chopped green onions (for garnish)
- 1 tbsp olive oil (for roasting)
Instructions
Preheat & Prep Peppers:
- Preheat oven to 350°F (175°C).
- Slice bell peppers in half lengthwise, remove seeds and membranes.
- Brush with olive oil, sprinkle with salt and pepper, and place on a baking sheet.
- Roast for 10 minutes to soften slightly.
Make the Buffalo Chicken Filling:
- In a large bowl, mix shredded chicken, buffalo sauce, ranch dressing, shredded cheese, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
Stuff & Bake:
- Spoon the buffalo chicken mixture into the roasted peppers, filling each one generously.
- Bake for 5-7 minutes, then switch to broil for 1-2 minutes until the tops are golden and bubbly.
Garnish & Serve:
- Sprinkle with crumbled blue cheese and chopped green onions.
- Drizzle with extra ranch or buffalo sauce if desired.
- Serve hot and enjoy!
Notes
- Spice Level: Adjust buffalo sauce to your heat preference.
- Cheese Options: Swap mozzarella for cheddar, Monterey Jack, or a mix!
- Meal Prep Friendly: Store in the fridge for up to 4 days, or freeze for up to 4 months.
- Reheating Tips: Bake at 350°F for 10-15 minutes or microwave in 30-second bursts until warm.
Nutrition
- Calories: 330
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g