Buffalo Chicken Stuffed Peppers
Serves 4 servings
Prep: 10 minutes • Cook: 25-30 minutes
GFHPFRMP
Tender bell peppers stuffed with shredded rotisserie chicken, tangy buffalo sauce, creamy Greek yogurt, and melted cheese. A little spicy, a little cheesy, and packed with protein, this easy dinner turns leftover chicken into something completely different.
Ingredients
- 4 large bell peppers, any color
- 3 cups cooked rotisserie or smoked chicken, shredded
- 1/3 cup buffalo wing sauce
- 1/2 cup plain Greek yogurt
- 1 cup shredded mozzarella or cheddar cheese, divided
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F.
- Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a lightly oiled baking dish.
- In a bowl, mix the shredded chicken, buffalo sauce, Greek yogurt, garlic powder, and half of the shredded cheese.
- Spoon the chicken mixture evenly into the pepper halves.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil, sprinkle with the remaining cheese, and bake another 5 to 10 minutes, until the peppers are tender, the filling is hot, and the cheese is melted.
- Top with sliced green onions and serve warm.
Notes & Tips
- Rotisserie chicken works great, but smoked chicken adds an extra layer of flavor.
- Use mild buffalo sauce for less heat or add extra sauce if you like things spicy.
- For softer peppers, bake the empty pepper halves for 10 minutes before adding the chicken filling.
- A little ranch dressing or extra Greek yogurt makes a great topping.
- Red, yellow, and orange peppers are naturally sweeter and balance the buffalo heat nicely.
- Refrigerate leftovers for up to 4 days, counting from when the chicken was originally cooked.
- Reheat leftovers until the filling reaches 165°F.
Nutrition:
340 cal • 43g protein • 13g fat • 12g carbs