High Protein Buffalo Chicken Stuffed Bell Peppers
Make these flavorful, high-protein buffalo chicken stuffed bell peppers for a satisfying, low-carb meal perfect for weeknights or game day.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound cooked, shredded chicken breast
- 1/2 cup plain Greek yogurt (0% or 2%)
- 1/4 cup buffalo wing sauce (low sugar preferred)
- 1/4 cup cream cheese, softened
- 1/2 cup shredded low-moisture mozzarella cheese
- 1/4 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional topping: 2 tablespoons blue cheese crumbles
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Make the buffalo chicken filling: In a medium bowl, combine the shredded chicken, Greek yogurt, buffalo sauce, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and creamy.
- Stir in the mozzarella and cheddar cheeses into the chicken mixture.
- Spoon the buffalo chicken filling evenly into the hollowed bell peppers, packing it gently.
- Bake for 25 to 30 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.
- If using, sprinkle blue cheese crumbles over the top during the last 5 minutes of baking.
- Remove from the oven and let cool slightly before serving.
Notes
- For an extra protein boost, use cottage cheese blended smooth instead of Greek yogurt.
- If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar to the filling mixture.
- This recipe is naturally gluten free.
- To make this a quick high protein meal prep option, assemble the stuffed peppers completely (before baking) and store them covered in the refrigerator for up to 3 days. Bake when ready to eat.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 7
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 42
- Cholesterol: 110