Buffalo Chicken Stuffed Peppers: A Spicy, Low-Carb Delight
A delicious, low-carb twist on classic buffalo chicken flavors! These stuffed peppers are packed with protein, spice, and creamy goodness. Perfect for a quick weeknight dinner or meal prep.
- Total Time: 45 mins
Ingredients
Scale
- 4 medium multicolored bell peppers, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 2 ½ cups shredded cooked chicken
- ½ cup plain whole-milk Greek yogurt
- ½ cup shredded low-moisture part-skim mozzarella cheese
- ¼ cup hot sauce (such as Frank’s RedHot)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ cup chopped scallions, divided
- 3 tablespoons blue cheese or ranch yogurt dressing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Prepare peppers: Rub or brush peppers with olive oil. Place cut-side down on the baking sheet. Bake for 10 minutes to soften slightly.
- Make filling: In a bowl, mix chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne, and 2 tablespoons scallions until well combined.
- Stuff peppers: Remove peppers from oven, flip them, and drain excess liquid. Fill each pepper with a heaping ⅓ cup of the chicken mixture.
- Bake again: Return to oven and bake for 15 minutes, or until peppers are tender and filling is heated through.
- Serve: Drizzle with dressing and top with remaining scallions.
Enjoy your flavorful, protein-packed stuffed peppers!
Notes
- Use pre-cooked rotisserie chicken for a time-saving shortcut.
- Adjust the hot sauce to your preferred spice level.
- For extra crispiness, broil the peppers for 1-2 minutes at the end.
- Swap mozzarella for cheddar or pepper jack for a different flavor.
Nutrition
- Calories: 304 per serving
- Fat: 12g
- Carbohydrates: 11g
- Protein: 36g