Buffalo Chicken Stuffed Peppers
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 pepper halves
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Calories
215 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Stuffed Peppers
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These cheesy Buffalo Chicken Stuffed Peppers are a healthy, low-carb way to get your Buffalo fix! Easy, gluten free, keto and 100% delicious!
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Ingredients
- 3 bell pepper any colors you like; I used a mix of red and green
- ⅔ cup hot sauce such as Frank's RedHot, classic
- 1 tablespoon butter unsalted
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups chicken from about 2 medium breasts; see "Meal Prep Tips" above for additional easy methods for cooking, cooked, shredded
- ½ cup Greek yogurt plus additional for serving, nonfat plain
- ¾ cup provolone cheese I used a 50/50 blend, divided, shredded or Mozzarella cheese
- ½ cup feta cheese crumbed or blue cheese
- ¼ cup green onion finely chopped
Instructions
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- Stir in the shredded chicken, coating with the sauce.
- Stir in the Greek yogurt and 1/4 cup of the provolone.
- Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
- Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
- Remove from the oven. Top with feta and chopped green onions. Enjoy hot.
Notes
- TO STORE: Refrigerate peppers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1pepper halve (with feta)
Calories
215kcal
(11%)
Carbohydrates
5g
(2%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
63mg
(21%)
Potassium
286mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2138IU
(43%)
Vitamin C
76mg
(84%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6pepper halves
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1pepper halve (with feta) | |
| Calories | 215kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 63mg | 21% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2138IU | 43% |
| Vitamin C | 76mg | 84% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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