Macro-Friendly Buffalo Chicken Stuffed Peppers
If you're looking for a high-protein, low-carb dish, our Macro-Friendly Buffalo Chicken Stuffed Peppers are an amazing choice. Packed with 28g of protein and a ton of spicy flavor, these will quickly become a favorite dish!
Equipment
- 1 Small cutting board
- 1 Paring knife
- 1 Medium mixing bowl
- 1 Mixing spoon
- 1 9x13 baking dish
- 1 Measuring cups and spoons
Ingredients
- 4 Bell peppers Any color
- 2.5 cups Cooked, shredded chicken breast
- 1/2 cup Non-fat plain Greek yogurt
- 1 cup Fat-free shredded cheddar cheese
- Optional toppings: Feta, Ranch dressing, Green onions, etc.
Instructions
- Preheat oven to 375 F
- Cut bell peppers in half, remove the top, and scoop outseeds. Wash peppers thoroughly.
- Place peppers in baking dish.
- Mix cooked seasoned chicken, yogurt, hot sauce and 1/2cup of the cheese in a medium bowl.
- Spoon mixture evenly into peppers. Sprinkle remainingcheese on top.
- Put a little water on bottom of pan (just enough to coverthe bottom of the peppers).
- Place in the oven & bake for 30-35 minutes until peppersare fork-tender.
- Top with your favorite garnishes and enjoy!
Notes
You can customize your toppings with feta cheese, ranch
dressing, blue cheese dressing, green onions, etc. If you like a spicier sauce, use a medium or hot Buffalo sauce. For a milder sauce, choose a mild section. If planning for meal prep, Buffalo Chicken Stuffed Peppers
can be stored in an airtight container in the refrigerator for up
to 3 days.
dressing, blue cheese dressing, green onions, etc. If you like a spicier sauce, use a medium or hot Buffalo sauce. For a milder sauce, choose a mild section. If planning for meal prep, Buffalo Chicken Stuffed Peppers
can be stored in an airtight container in the refrigerator for up
to 3 days.
Nutrition
Serving: 1stuffed pepperCalories: 243kcalCarbohydrates: 14gProtein: 28gFat: 3.25g
Tried this recipe?Let us know how it was!