Buffalo Chicken Stuffed Peppers
These Buffalo Chicken Stuffed Peppers are a spicy, cheesy, low-carb dinner that's easy enough for busy weeknights yet impressive enough for guests. Tender shredded chicken is tossed in creamy buffalo sauce, stuffed into sweet roasted bell peppers, topped with melted cheese, and finished with a drizzle of ranch dressing and fresh green onions.
Equipment
- Large baking dish
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring Cups
- Measuring spoons
- Mixing spoon or spatula
- Cheese grater (if shredding cheese)
- Aluminum foil (optional)
Ingredients
- 4 large red bell peppers
- 3 cups cooked shredded chicken
- 8 ounces cream cheese softened
- ½ cup buffalo wing sauce
- ¼ cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions sliced
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Arrange the pepper halves cut-side up in a baking dish.
- Bake the peppers for 15 minutes to soften slightly.
- While the peppers bake, combine the shredded chicken, cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, smoked paprika, salt, black pepper, half of the cheddar cheese, and half of the mozzarella cheese in a large bowl.
- Mix until the filling is smooth and evenly combined.
- Remove the peppers from the oven and carefully fill each pepper half with the buffalo chicken mixture.
- Sprinkle the remaining cheddar and mozzarella cheese evenly over the tops.
- Return the baking dish to the oven and bake for 20 minutes, or until the peppers are tender and the cheese is melted.
- Broil for 2-3 minutes if desired for a golden, bubbly cheese topping.
- Remove from the oven and let the peppers rest for 5 minutes.
- Drizzle with additional ranch dressing and garnish with sliced green onions and chopped parsley before serving.
Notes
Nutrition Information (Per Serving)
- Calories: 395
- Protein: 34g
- Carbohydrates: 11g
- Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Sodium: 865mg
- Fiber: 3g
- Sugar: 6g
