Description

These vibrant bell peppers are gently roasted to a tender perfection, providing a sweet counterpoint to a robust filling. Each half is generously packed with succulent shredded chicken, coated in a zesty buffalo sauce, and enriched with a creamy element. A cool, tangy dressing is drizzled over the top, complemented by fresh green onions and parsley, creating a harmonious blend of spicy, savory, and refreshing notes in every bite.

Ingredients

Scale

6 medium bell peppers (red and green)
2 cups cooked, shredded chicken breast (from about 1 lb raw chicken)
1/2 cup buffalo sauce (mild or medium)
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese (optional)
1/4 cup ranch or blue cheese dressing, for serving
2 tablespoons chopped green onions, for garnish
1 tablespoon fresh parsley, chopped, for garnish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
Black pepper to taste
1 tablespoon olive oil

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Instructions

Preheat oven to 375F (190C). Lightly grease a baking dish large enough to hold the peppers.
Wash and halve the bell peppers lengthwise. Remove seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined. If using, stir in the shredded cheddar cheese.
Spoon the chicken mixture evenly into each bell pepper half, mounding it slightly.
Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through and bubbly. If using cheddar cheese, it should be melted and lightly golden.
Remove from oven. Drizzle each stuffed pepper with ranch or blue cheese dressing. Garnish with chopped green onions and fresh parsley before serving.

Notes

For quicker prep, use a rotisserie chicken or pre-cooked chicken breast.

Adjust the amount of buffalo sauce to control the spice level to your preference.

These stuffed peppers can be prepared ahead of time and refrigerated before baking. Add an extra 5-10 minutes to the baking time if baking from cold.

Leftovers store well in an airtight container in the refrigerator for up to 3 days.

To make this dish lower carb, omit the cream cheese and use a dairy-free alternative or extra shredded cheese for creaminess.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 380
Fat: 22g
Carbohydrates: 18g
Protein: 35g