Buffalo Chicken Stuffed Peppers

By ccavaletti

Ingredients

• 4 green bell peppers, sliced in half length-wise
• 2 c cooked shredded chicken
• 8 oz cream cheese, softened
• 1/2 c grated cheddar, divided
• 1/4 c grated mozzarella
• 1/3 c Frank's Red Hot Sauce
• 1 Tbsp ranch seasoning mix
• 1 Tbsp chives
• ranch or blue cheese dressing, for serving

Preparation

Step 1

Preheat the oven to 350º.

Place the pepper halves in a 9x13 baking dish and set aside.

Add the chicken, cream cheese, 1/4 c cheddar, mozzarella, hot sauce, and ranch to a mixing bowl and stir well to combine.

Spoon the chicken mixture evenly into the peppers.

Add one Tbsp of water to the bottom of the baking dish and cover pan tightly with foil.

Bake for 25 minutes or until peppers have softened to your liking.

Remove the foil, sprinkle with the remaining cheddar, and set your oven to broil. Broil for 1 minute to melt the cheese.

Sprinkle with chives just before serving. Drizzle with ranch or blue cheese dressing, if desired.

Each pepper half contains 201 calories, 15 g fat, and 4 net carbs.