Buffalo Chicken Stuffed Peppers

This is another quick, easy meal option that is flavor packed and nutrient dense!


- 12 ounces cooked chicken breasts, chopped or shredded

- 1 cup (4 oz) reduced fat sharp cheddar cheese, divided - 3 tbsp reduced fat cream cheese - 1/4 cup Frank’s hot sauce - 1/4 cup light ranch dressing - 24 oz bell peppers any color (appx. 4-5 peppers)


1. Preheat oven to 400 degrees. 2. Slice the tops of the peppers, horizontally like a lid. Cut the peppers in half from top to bottom. Remove the seeds and membranes. 3. Lay pepper halves on baking sheet and cook 8 to 10 minutes (or 10 to 15 minutes if you prefer soft peppers). 4. Combine, chicken, 1/2 cup cheese, cream cheese, Frank’s hot sauce, and ranch dressing in a large bowl. Stir until combined. 5. Stuff your peppers with the chicken mixture. Top with remaining cheese. 6. Return the peppers to the oven and bake for an additional 10 minutes or until cheese is melted.

Yields 3 Servings (each serving ~ 3 pepper halves) Per Serving: 1 Lean, 3 Greens, and 2.33 Condiments

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