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These Buffalo Chicken Stuffed Bell Peppers are where it’s at! They’re low carb and gluten free while being absolutely delicious and easy to make too. If you love buffalo chicken, then these are the stuffed peppers for you. I served mine with a side of celery and carrots with some light blue cheese dip, but it would also be good with some rice or even a side salad.

I lightened these peppers up by swapping in some greek yogurt and light blue cheese dressing in place of mayo and sour cream. I also used reduced fat cheeses and boneless skinless chicken breast that I cooked up in my instant pot and shredded myself. But, store bought or left over chicken will work too!

These bell peppers were super filling and I ended up with the perfect about of filling to peppers. My peppers were medium sized and I used a large boneless skinless chicken breast that ended up being right at about 3 cups when cooked and shredded.

My favorite part of this though, has to be that you get to eat the whole thing. Pepper and stuffing and all. Sometimes it’s fun to get to eat the vehicle for your food.

Buffalo Chicken Stuffed Bell Peppers

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Deliciously spicy buffalo chicken and cheese stuffed into a bell pepper and baked to perfection. Great for game day or dinner any night!

Ingredients

2 Bell Peppers, Halved
3 C. Cooked & Shredded Chicken Breast
1/2 C. Buffalo Sauce
1/4 C. Light Mayonnaise
1/4 C. Light Blue Cheese Dressing
1/4 C. Plain Fat-Free Greek Yogurt
1/4 C. Shredded Reduced Fat Cheddar Cheese
1/4 C. Reduced Fat Bleu Cheese Crumbles
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Salt
1/4 Tsp. Black Pepper
Optional Garnishes: Green Onions, Light Blue Cheese or Ranch Dressing, Cheddar Cheese, and Reduced Fat Bleu Cheese Crumbles.

Instructions

Preheat the oven to 375 degrees F. and line a baking sheet with foil or a silicone baking mat. Scoop the stems and seeds out of the middle of the peppers and set them on the prepared baking sheet.
In a medium bowl, stir together the 3 C. Cooked & Shredded Chicken Breast, 1/2 C. Buffalo Sauce, 1/4 C. Light Mayonnaise, 1/4 C. Light Blue Cheese Dressing, 1/4 C. Plain Fat-Free Greek Yogurt, 1/4 C. Shredded Reduced Fat Cheddar Cheese, 1/4 C. Reduced Fat Bleu Cheese Crumbles, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Salt, and 1/4 Tsp. Black Pepper.
Divide the chicken mixture evenly among the peppers. Top with any extra cheese (if desired), and place in the oven to bake for 10-15 minutes or until heated through and any cheese is melty.
Once done, remove from the oven and top with any green onions or a drizzle of dressing to serve right away and enjoy!

Recommended Products:

Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat

Nutrition Facts

Calories

273.2

Fat (grams)

12.44 g

Sat. Fat (grams)

4.85 g

Carbs (grams)

7.41 g

Fiber (grams)

1.44 g

Net carbs

5.97 g

Sugar (grams)

4.02 g

Protein (grams)

31.93 g

Sodium (milligrams)

2125.55 mg

Cholesterol (grams)

88.45 mg

Nutritional Claims: High Protein • Low Carb • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free