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Buffalo Chicken Stuffed Peppers are an excellent low carb dinner option full of flavor with a delightful kick of spice. This easy to whip up meal is perfect for that crazy middle of the week night. My kids LOVE these. I tend to add more ranch on top of theirs to cut the spice and my husband tends to add more heat to his. What I’m getting at is this meal is quick, easy and adjustable for everyone in your family. Added bonus these Buffalo Chicken Stuffed Peppers reheat extremely well and are a perfect option for the hubs lunch the next day.
Ingredients:
- 4 bell peppers, sliced length-wise and de-seeded
- 2 cups cooked and shredded chicken ( I use rotisserie to save even more time)
- 8 oz brick of cream cheese, softened
- 1/2 cup cheddar cheese grated
- 1/2 cup mozzarella cheese grated
- 1/3 cup Franks Hot Sauce
- 1oz packet of dry Ranch Dip Mix
- 3 green onions, chopped
- Ranch or Blue Cheese Dressing for serving
Directions:
Preheat the oven to 350°F
Cut the Peppers in half, remove the stem and seeds within. Place the Peppers into a 9×13 baking dish and set aside.
In a large mixing bowl stir together the cream cheese, cheddar, mozzarella, hot sauce, and ranch mix first to get a creamy consistency. Then add in your chicken and stir until fully coated.
Spoon the Buffalo Chicken mixture into your prepared peppers that were set aside. Pour 1 cup water into the base of your baking pan and cover with tin foil. Bake 35 minutes.
Serve with a little drizzle of Ranch or Blue Cheese Dressing and the chopped green onions.
For another tasty Buffalo Chicken recipe try our Buffalo Chicken Quinoa Salad.
Buffalo Chicken Stuffed Peppers
Ingredients
- 4 Bell Peppers sliced length-wise and de-seeded
- 2 cups shredded Chicken (can use rotisserie)
- 8 oz brick of Cream Cheese softened
- ½ cup Cheddar cheese shredded
- ½ cup Mozzarella cheese shredded
- ⅓ cup Franks Hot Sauce
- 1 oz packet dry Ranch Dip Mix
- 3 Green Onions chopped
- Ranch or Blue Cheese for serving
Instructions
- Preheat the oven to 350°F
- Cut the Peppers in half, remove the stem and seeds within. Place the Peppers into a 9×13 baking dish and set aside.
- In a large mixing bowl stir together the cream cheese, cheddar, mozzarella, hot sauce and ranch mix first to get a creamy consistency. Then add in your chicken and stir until fully coated.
- Spoon the Buffalo Chicken mixture into your prepared peppers that were set aside. Pour 1 cup water into the base of your baking pan and cover with tin foil. Bake 35 minutes.
- Serve with a little drizzle of Ranch or Blue Cheese Dressing and the chopped green onions.
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