Buffalo Chicken Stuffed Peppers

0 comments by Ashley Lah

Nutrition

Per Serving: 2 Stuffed Pepper Halves

Calories: 304 kcal                    Fat: 12g
Protein: 36g                             Carbs: 11g
Saturated Fat:4g                      Sugar: 7g
Cholesterol: 89mg                   Sodium: 719mg
Fiber: 3g

 

INGREDIENTS 

Yields: 4 Servings

  • 4 medium multicolored bell peppers, halved lengthwise and seed
  • 1 tablespoon extra-virgin olive oil
  • 2 ½ cups shredded cooked chicken
  • ½ cup plain whole-milk Greek yogurt
  • ½ cup shredded low-moisture part-skim mozzarella cheese
  • ¼ cup hot sauce, such as Frank's RedHot
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ¼ cup chopped scallions, divided
  • 3 tablespoons blue cheese dressing or ranch yogurt dressing, such as Bolthouse Farms


DIRECTIONS 

  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.
  2. Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.
  3. Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.

blog tags: High Protein Recipe

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