Buffalo Chicken Stuffed Peppers
A nourishing recipe that combines the tangy flavor of buffalo chicken with the wholesome goodness of bell peppers, perfect for a cozy fall meal.
Ingredients
Main Ingredients
- 4 large bell peppers (any color) Choose red or yellow for added sweetness.
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1/2 cup dairy-free buffalo sauce Check your favorite brand for flavor.
- 1/2 cup diced celery
- 1/4 cup chopped green onions
- 1/4 cup dairy-free cream cheese Make sure it's softened.
- 1 tablespoon olive oil For drizzling onto the baking dish.
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off of the bell peppers and remove the seeds and membranes.
- Drizzle olive oil onto a baking dish.
Cook the Filling
- In a large bowl, combine the cooked shredded chicken, dairy-free buffalo sauce, diced celery, chopped green onions, dairy-free cream cheese, garlic powder, salt, and pepper. Stir until everything is well mixed.
Stuffing and Baking
- Place the bell peppers upright in the dish, then generously fill each pepper with the buffalo chicken mixture.
- Cover the dish with foil and place it in the oven. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the filling is heated through.
Garnish and Serve
- Once out of the oven, garnish your Buffalo Chicken Stuffed Peppers with fresh parsley (if desired) and enjoy warm!
Notes
Your stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully; just ensure they cool completely before wrapping tightly and placing in a freezer-safe bag. Let them thaw in the refrigerator overnight before baking.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 16gSaturated Fat: 4gSodium: 600mgFiber: 3gSugar: 3g
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