This low carb Buffalo Chicken Stuffed Peppers recipe is easy to prepare and goes great with a wide array of sides.
Course Appetizer, Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 635kcal
Author Robin Gagnon
Ingredients
3large bell peppers
4cupscooked shredded rotisserie chicken
1cupmayonnaise
½cupbuffalo hot sauce
1teaspoongarlic powder
1teaspoononion powder
1teaspoonkosher salt
¼teaspoonblack pepper
2tablespoonsnutritional yeastoptional
1bunch of thinly sliced green onions
¼cupRanch Dressing
¼cupcrumbled blue cheese
Freshly sliced green onions and chopped cilantro
Instructions
Preheat oven to 400 degrees F.
Set bell peppers on a cutting board, cut the peppers lengthwise and core out the seeds. Arrange the bell peppers skin side down onto a large non-stick skillet or baking dish.
Combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and sliced green onions to a medium bowl and mix well.
Spoon the buffalo chicken mixture into the bell pepper halves.
Cover the peppers with an oven safe pot lid or some aluminum foil and bake for 30 minutes. Then, uncover the bell peppers and bake for 15 additional minutes.
Drizzle Ranch over the stuffed bell peppers, Sprinkle on blue cheese, green onions, and chopped cilantro if desired. Serve immediately.