High-Protein Buffalo Chicken Stuffed Peppers Recipe (Print Version)
Flavorful high-protein Buffalo Chicken Stuffed Peppers are a satisfying and easy weeknight meal. Enjoy spicy chicken, creamy cheese, and tender bell peppers.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ The Vibrant Vessels
01 -
4 large bell peppers (any color), halved lengthwise and seeds removed
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Fiery Buffalo Chicken Core
04 -
1 lb boneless, skinless chicken breast, cooked and shredded
05 -
1 tbsp olive oil
06 -
1/2 yellow onion, finely diced
07 -
2 cloves garlic, minced
08 -
1/2 cup buffalo sauce (e.g., Frank's RedHot Buffalo Wing Sauce)
09 -
1/4 cup chicken broth
10 -
1/2 cup shredded part-skim mozzarella cheese
11 -
1/4 cup crumbled blue cheese
12 -
1/4 tsp smoked paprika
13 -
Pinch of cayenne pepper (optional, for extra heat)
→ Cooling & Crumbly Finish
14 -
1/2 cup plain non-fat Greek yogurt
15 -
2 tbsp crumbled blue cheese
16 -
2 tbsp fresh chives, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 400°F. Halve 4 large bell peppers lengthwise and remove seeds. Drizzle the cut sides with 1 tbsp olive oil, then season with salt and freshly ground black pepper. Place them cut-side up on a baking sheet and roast for 15 minutes to soften slightly.
02 -
While the peppers roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 yellow onion, finely diced, and cook for 5-7 minutes until softened. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
03 -
To the skillet, add 1 lb boneless, skinless chicken breast (cooked and shredded), 1/2 cup buffalo sauce, 1/4 cup chicken broth, 1/4 tsp smoked paprika, and a pinch of cayenne pepper (optional). Stir well to combine all ingredients and heat through for 2-3 minutes.
04 -
Remove the skillet from the heat. Stir in 1/2 cup shredded part-skim mozzarella cheese and 1/4 cup crumbled blue cheese into the buffalo chicken mixture until just combined. This creates the delicious, high-protein core for your High-Protein Buffalo Chicken Stuffed Peppers.
05 -
Carefully fill each roasted bell pepper half with the buffalo chicken mixture, mounding it slightly. Place the stuffed peppers back onto the baking sheet. Bake for an additional 20 minutes, or until the filling is hot and bubbly, ensuring your High-Protein Buffalo Chicken Stuffed Peppers are perfectly cooked.
06 -
While the peppers finish baking, prepare the cooling topping. In a small bowl, combine 1/2 cup plain non-fat Greek yogurt and 2 tbsp crumbled blue cheese. Stir until well mixed. This creamy topping perfectly complements the High-Protein Buffalo Chicken Stuffed Peppers.
07 -
Remove the High-Protein Buffalo Chicken Stuffed Peppers from the oven. Dollop each pepper with a spoonful of the Greek yogurt and blue cheese mixture. Garnish generously with 2 tbsp fresh chives, chopped, and serve immediately for a satisfying meal.
# Notes:
01 -
To save time, use pre-cooked rotisserie chicken or cook the chicken breast ahead of time and shred it.
02 -
Adjust the initial pepper roasting time based on your preference for tenderness; roast longer for softer peppers, or less for a firmer bite.
03 -
Leftover High-Protein Buffalo Chicken Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
04 -
For a different flavor, consider using ground chicken or turkey instead of shredded chicken, or experiment with other cheeses like cheddar or Monterey Jack.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
cutting board
04 -
chef's knife
05 -
mixing bowls
06 -
measuring cups
07 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 318 kcal
Total Fat: 16 g
Total Carbohydrate: 12 g
Protein: 34 g