Description
Buffalo Chicken Stuffed Peppers – an easy, delicious and flavorful weeknight dinner option that comes together so quickly!
Ingredients
Scale
- 3 bell peppers, halved
- 3 cups shredded chicken
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3/4 cup buffalo sauce
- (optional) 1/4 cup plain greek yogurt or plain/unsweetened dairy-free yogurt
- 1/2 cup celery, sliced
- 2–3 green onions, sliced
- (optional) 1/3 cup mozzarella, shredded (use dairy-free if you want)
- Toppings: ranch dressing, sliced green onions and/or blue cheese crumbles
Instructions
- Preheat oven to 350 degrees F.
- Prepare bell peppers by slicing them in half, lengthwise. Rub them all over with a little bit of olive oil. Place them in a baking sheet and bake 15-20 minutes or until soft, but firm.
- Meanwhile, place the shredded chicken in a large mixing bowl. Sprinkle with onion powder, garlic powder, kosher salt and ground black pepper. Stir to combine.
- Add buffalo sauce, greek yogurt (if using), celery, green onions and shredded mozzarella (if using). Stir to combine.
- Scoop the chicken mixture and fill each of the bell pepper halves.
- Return pan to oven and let cook another 15 minutes or until chicken is warm through.
- Serve with ranch dressing and blue cheese crumbles.
Notes
- Buffalo Sauce: we love our homemade buffalo sauce, but feel free to use any store bought kind you want!
- Paleo/Whole30: to make these paleo/Whole30 simply ensure you are using a compliant buffalo sauce, omit any kind of yogurt and cheese. Top with a compatible ranch dressing (like this one).
- Make Ahead: follow steps through Step 5 and then cover with foil and place in the fridge. Keep covered and place in the oven 30-35 minutes at 350 or until warmed through.