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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers for a Flavorful Dinner Delight

These Buffalo Chicken Stuffed Peppers are a delicious low-carb and gluten-free dish, perfect for busy weeknights and savory adventures.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Chicken
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 whole Bell Peppers red, green or yellow
For the Filling
  • 2 cups Shredded Chicken use rotisserie or fresh
  • 1/2 cup Buffalo Sauce mild version if preferred
For the Topping
  • 1/2 cup Dairy-Free Ranch Dressing homemade or store-bought
  • 1/4 cup Fresh Herbs e.g., green onions, parsley

Equipment

  • Oven
  • baking dish
  • Sharp knife
  • Cutting board

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Gather your baking dish, sharp knife, and cutting board.
  2. Slice the bell peppers in half lengthwise, scoop out seeds and membranes, and arrange them cut side up in a baking dish.
  3. In a mixing bowl, combine shredded chicken with buffalo sauce, stirring until evenly coated.
  4. Spoon buffalo chicken mixture into each pepper half, packing them generously.
  5. Bake the peppers for about 50 minutes, until tender and the filling is heated through.
  6. Remove from oven, drizzle with ranch dressing, and sprinkle fresh herbs.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 10gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 100mgCalcium: 30mgIron: 2mg

Notes

These stuffed peppers can be meal prepped and stored in the fridge for up to 3 days or frozen for longer storage.

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