Buffalo Chicken Stuffed Peppers
Halved bell peppers filled with shredded chicken, hot sauce, and a cream cheese base. Baked until peppers are tender and filling is heated through.
Ingredients
Method
Preheat oven to 375°F. Brush the cut side of each bell pepper half lightly with olive oil and season with salt and black pepper. Place cut-side up in a baking dish.
Pour vegetable broth into the bottom of the baking dish around the peppers.
In a mixing bowl, combine softened cream cheese and buffalo sauce until smooth.
Fold in shredded chicken and 3/4 cup of the cheddar cheese until evenly combined.
Divide chicken mixture evenly among the 8 pepper halves, mounding slightly. Top each with remaining 1/4 cup cheddar cheese.
Bake for 30–35 minutes until peppers are tender and filling is heated through and cheese is melted.
Remove from oven and garnish with chopped green onion. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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