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Buffalo Chicken Stuffed Peppers

Yields2 Servings

Ingredients
 12 oz cooked chicken breasts (chopped or shredded)
 ½ cup chopped celery
 1 cup reduced fat cheddar cheese
 3 tbsp reduced fat cream cheese
 ¼ cup Frank's Hot Sauce
 ¼ cup light ranch dressing
 4 bell peppers
Directions
1

Preheat oven to 400 degrees. Slice the tops of the peppers, horizontally like a lid. Cut the peppers in half from top to bottom. Remove the seeds and membranes. Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers, or 10 to 15 minutes if you prefer soft peppers.

2

Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank's hot sauce, and ranch dressing in a large bowl. Stir until combined. Stuff your peppers with the chicken mixture. Then top with 1 tbsp of cheese per pepper half. Return the peppers to the oven and bake for an additional 10 minutes or until cheese is melted.

2 Servings with
1 Lean, 3 Greens, and 3 Condiments

Nutrition Facts

Servings 0