Ingredients
4 boneless, skinless chicken breasts (1.5 lb total)
4 bell peppers (any color)
1 cup buffalo sauce
1 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1 tbsp olive oil
1 tbsp green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Mix buffalo sauce, cream cheese, cheddar cheese, green onions, garlic powder, onion powder, salt, and pepper in a bowl
Season chicken breasts with salt and pepper
Heat oil in a skillet, cook chicken 6-7 minutes per side until golden
Let chicken rest before shredding
Stuff each bell pepper with shredded chicken mixture
Place peppers in a baking dish with 1 inch water in the bottom
Bake 25 minutes until peppers soften and filling bubbles
Notes
Use bell peppers with蒂 intact for stability
For extra flavor, layer sliced dried pineapple under the chicken filling
No pork or alcohol used; recipe is halal-friendly
Storage: Refrigerate leftovers for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: High Protein, Low Carb
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 380
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg