Description
A delicious and healthy low-carb dinner option featuring bell peppers stuffed with spicy buffalo chicken.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup green onions, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the shredded chicken, buffalo sauce, half of the cheese, and green onions.
- Stuff the mixture into the bell peppers.
- Place the stuffed peppers in a baking dish and drizzle with olive oil. Season with salt and pepper.
- Bake for 25-30 minutes until the peppers are tender.
- Remove from the oven and top with the remaining cheese.
- Return to the oven for an additional 5 minutes until the cheese is melted.
- Serve hot and enjoy!
Notes
- Feel free to adjust the level of buffalo sauce to your taste.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a vegetarian option, substitute chicken with a plant-based protein.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Buffalo Chicken, Stuffed Peppers, Low Carb Dinner, Healthy Recipe