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Buffalo Chicken Stuffed Peppers
publicado por Ashley Lah
Nutrition
Per Serving: 2 Stuffed Pepper Halves
Calories: 304 kcal Fat: 12g
Protein: 36g Carbs: 11g
Saturated Fat:4g Sugar: 7g
Cholesterol: 89mg Sodium: 719mg
Fiber: 3g
INGREDIENTS
Yields: 4 Servings
- 4 medium multicolored bell peppers, halved lengthwise and seed
- 1 tablespoon extra-virgin olive oil
- 2 ½ cups shredded cooked chicken
- ½ cup plain whole-milk Greek yogurt
- ½ cup shredded low-moisture part-skim mozzarella cheese
- ¼ cup hot sauce, such as Frank's RedHot
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ cup chopped scallions, divided
- 3 tablespoons blue cheese dressing or ranch yogurt dressing, such as Bolthouse Farms
DIRECTIONS
- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.
- Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.
- Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.
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