Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

from wellplated.com
50 min
6 servings

These cheesy Buffalo Chicken Stuffed Peppers are a healthy, low-carb way to get your Buffalo fix! Easy, gluten free, keto and 100% delicious!

Ingredients

  • 3 bell peppers (any colors you like; I used a mix of red and green)
  • 2/3 cup classic hot sauce (such as Frank's RedHot)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups cooked, shredded chicken
  • 1/2 cup nonfat plain Greek yogurt (plus additional for serving)
  • 3/4 cup shredded provolone cheese or Mozzarella cheese (I used a 50/50 blend, divided)
  • 1/2 cup crumbed feta cheese or blue cheese
  • 1/4 cup finely chopped green onions

Directions

  1. 1

    Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.

  2. 2

    Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.

  3. 3

    In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.

  4. 4

    Stir in the shredded chicken, coating with the sauce.

  5. 5

    Stir in the Greek yogurt and 1/4 cup of the provolone.

  6. 6

    Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.

  7. 7

    Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.

  8. 8

    Remove from the oven. Top with feta and chopped green onions. Enjoy hot.