Ingredients
2 cups shredded cooked chicken
1/2 cup buffalo sauce
1/2 cup cream cheese
1/2 cup shredded sharp cheddar cheese
4 large bell peppers (sliced horizontally)
2 tablespoons sour cream
1 tablespoon milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped scallions
Instructions
Preheat oven to 375°F (190°C)
Seed and hollow out bell peppers, place them upright in a baking dish
In a bowl, mix shredded chicken, buffalo sauce, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper
Add sour cream and milk to bring mixture to spreadable consistency
Stuff filled peppers tightly with chicken mixture
Bake for 20-25 minutes until peppers soften and cheese is bubbly
Notes
Use a meat thermometer to ensure chicken is fully cooked
Substitute buffalo sauce with a homemade mix of hot sauce, apple cider vinegar, and spices
Freeze unbaked stuffed peppers for up to 3 months
Brush peppers with oil before baking for extra richness
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg