Ingredients
Scale
- 4 large bell peppers
- 2–3 cups shredded boneless chicken breasts
- 1/2 cup buffalo sauce
- 8 oz cream cheese
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup chopped green onions
- Ranch dressing (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cut the tops off the bell peppers and remove seeds. Place them upright in the baking dish.
- In a skillet, heat shredded chicken with buffalo sauce until warmed through.
- Stir in cream cheese until melted and smooth.
- Spoon the buffalo chicken mixture into each bell pepper, topping with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (170g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg