You’re going to enjoy this buffalo chicken stuffed peppers recipe. It’s a healthy low carb meal that the whole family will enjoy.
I just love to eat anything buffalo chicken. Seriously, it could be buffalo chicken wings, buffalo chicken dip, buffalo chicken sandwiches, but this one is new even to me. It’s this recipe for buffalo chicken stuffed peppers!
First of all, what I like so much about this recipe is that it’s low carb. Now I’m not on the keto diet, but I do like to eat as healthy as I possibly can. I want whatever I eat to be tasty too though, which is why this is recipe for buffalo chicken stuffed peppers is so great.
Now you can use any type of pepper but for this recipe we chose to go with the green pepper. It’s a really simple recipe to follow, and the prep time isn’t too bad at all. You can figure to spend about 15 minutes give or take to prep everything before you begin cooking.
Once everything is prepped and set up, the cook time is around 25 minutes. So you can figure from start to finish, it’ll be about 40 minutes. You won’t be spending more than one hour from start to finish on this. That’s another reason why this recipe for buffalo chicken stuffed peppers is so perfect.
So to recap, you have a healthy and low carb meal. It comes together in less than one hour – more specifically about 40 minutes. Finally, the taste is just out of this world – it really does have a chance to become my new go to buffalo chicken recipe!
- 4 green bell peppers sliced in half length-wise
- 2 cups cooked shredded chicken
- 8 ounces cream cheese softened
- 1/2 cup grated cheddar divided
- 1/4 cup grated mozzarella
- 1/3 cup Frank’s Red Hot Sauce
- 1 tablespoon ranch seasoning mix
- 1 tablespoon chives
- Ranch or blue cheese dressing for serving
Start by preheating your oven to 350 degrees.
Grab the halves of the peppers and place them in a 9×13 baking dish and set this aside, you’ll come back to it later.
Grab and mix the chicken, cream cheese, 1/4 cup of cheddar cheese, mozzarella cheese, hot sauce, and ranch. Mix it all together in a bowl and stir it until it combines into one mixture.
Take a spoonful of the chicken mixture you just made and put it into the peppers evenly.
Now with the baking dish from earlier, add a tablespoon of water to the bottom and cover it tightly with some foil.
Bake the peppers in the oven for 25 minutes or until you get the peppers to the texture that you prefer.
Remove the foil and sprinkle the cheddar cheese you have left. Set the oven to the broil setting and broil it for 1 minute to melt the cheese.
Finish it off by drizzling the ranch or blue cheese dressing on top if you’d like (but we think it’s a must)!
Original recipe from: bunsinmyoven.com