Buffalo Chicken Stuffed Peppers
Our Buffalo Chicken Stuffed Peppers are an easy, delicious and flavorful weeknight dinner option that comes together so quickly!
Ingredients
- 3 bell peppers
- extra virgin olive oil
- 3 cups cooked 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 store-bought or homemade 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 cheese shredded (regular or dairy-free)
- Toppings: ranch dressing sliced green onions and/or blue cheese crumbles
Instructions
- Prep: Preheat oven to 350 degrees F.
- 1st Bake: 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 dish and bake 15-20 minutes or until soft, but firm.
- Chicken Mixture: Meanwhile, place the shredded chicken in a large bowl. Sprinkle with onion powder, garlic powder, salt and pepper. Stir to combine. Add buffalo sauce, greek yogurt (if using), celery, green onions and shredded mozzarella (if using). Stir to combine again.
- 2nd Bake: Remove the peppers from the oven and scoop the chicken mixture to fill each of the bell pepper halves. Return pan to oven and let cook another 15 minutes or until chicken is warm through.
- Serve: Enjoy right away with ranch dressing and blue cheese crumbles or any other favorite toppings.
Notes
- Buffalo Sauce: we love our homemade buffalo sauce, but feel free to use any store-bought kind you want!
- Paleo/Whole30: simply ensure you are using a compliant buffalo sauce and omit the yogurt and cheese. Top with a compatible ranch dressing (Primal Kitchen).
- Make Ahead: follow steps through Step 5 and then cover with aluminum foil and place in the fridge. Keep covered and place in the oven for 30-35 minutes at 350 degrees F or until warmed through.
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