Buffalo sauce can really make anything delicious, so why not make a healthy meal with it? This buffalo chicken stuffed pepper recipe is one of my favorite simple & healthy recipes that everyone will love. This recipe can be made for the whole family or used to meal prep for the whole week! It’s perfect for something healthy with a few affordable ingredients & has lots of love for the taste buds.
Directions & Alternative Options
Chicken
I’m not going to lie, I used rotisserie chicken for this recipe. Can you really blame me? It’s quick, healthy, and delicious. If you don’t want to use rotisserie chicken, you can either bake or boil chicken breasts.
I know it doesn’t sound super appetizing to boil them, but I’ve done it for this recipe, and trust me- it works. If you want to boil your chicken breasts, place them in a saucepan and cover them with water or broth. Bring to a boil and cook for about 15-20 minutes, or until fully cooked to an internal temperature of 165.
To bake the chicken breasts, preheat the oven to 425. Place the chicken breasts in an oiled pan and season with salt, pepper, and any other seasonings of choice. Bake for about 15-20 minutes, or until fully cooked to an internal temperature of 165. I like to take mine out when they have a nice crispy brown color on the top.
Buffalo Sauce
You can either make your own buffalo sauce or use store-bought buffalo sauce. Buffalo sauce is literally hot sauce, butter, vinegar, and some spices. There are plenty of ways to go about it. If you choose to make it, I would suggest a recipe like this one.
For this recipe, I used this buffalo sauce. I got it at Whole Foods.
How to cut your peppers
For this recipe, I cut the stem out of my peppers and pulled out the middle. This is my preferred option. To do this, cut around the stem and pull it out. Scrape any of the middle that is left & rinse it out to rid the pepper of seeds. You can also cut the peppers down the stem. To do this, cut from the top to the bottom and scrape the remaining middle out. Rinse out the seeds.
Though I did the first option, I must say that my peppers did not want to stay up. However, I just put them close to the edge of the pan when cooking. I didn’t end up having any problems with falling peppers.
BUFFALO CHICKEN STUFFED PEPPERS
A healthy & hearty meal for the whole family.
Ingredients
- 4-6 Bell Peppers
- Rotisserie Chicken
- 1/2 cup Cream Cheese
- 1 cup Full Fat Greek Yogurt
- 1/3 cup Buffalo Sauce/hot sauce of choice
- 1 cup cheddar cheese
Instructions
- Preheat oven to 400.
- Chop stems off of peppers and clean them out. I like to scrape them out & then rinse with water to make sure there are no seeds left inside.
- Place peppers on deep baking dish.
- Place shredded chicken, cream cheese, greek yogurt, about 1/2 cup of shredded cheddar cheese and buffalo sauce in a pan and turn heat on low.
- Mix together until the cream cheese is melted & everything is mixed thoroughly.
- Fill peppers with some cheese, the mixture, and then top with more cheese.
- Bake at 400 for about 20-25 minutes. You want the peppers to be soft, but not totally falling apart. I like to test them by using a knife to see if they are soft enough to cut without much force.
- Enjoy!
Let me know if you try the recipe! Thanks for checking out today’s post. Much love, and see ya next blog.
Sounds yummy!
So good and so easy to make for the whole week!
Such a good and easy recipe! Will definitely be making again soon!
Glad you liked it!!! <3