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Healthy Buffalo Chicken Stuffed Peppers - A Lighter Spin on a Game-Day Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), tops removed and seeds removed
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup plain Greek yogurt (2% for best texture)
  • 1/3 to 1/2 cup buffalo sauce (adjust to taste)
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 1/2 cup shredded part-skim mozzarella or Monterey Jack cheese
  • 2 tablespoons crumbled blue cheese (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives, for garnish
  • Ranch or extra buffalo sauce for drizzling (optional)

Method
 

  1. Prep the peppers: Preheat your oven to 400°F (200°C). Lightly oil a baking dish. Slice the tops off the bell peppers and remove seeds and membranes. Rub the outsides with olive oil and season the insides with a pinch of salt and pepper.
  2. Par-bake for tenderness: Place the peppers upright in the dish and bake for 10 minutes. This softens them slightly so they bake evenly once filled.
  3. Make the filling: In a large bowl, combine shredded chicken, Greek yogurt, buffalo sauce, celery, red onion, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until everything is well coated. Taste and adjust heat by adding more buffalo sauce if needed.
  4. Add the cheese: Fold in half of the shredded cheese and the blue cheese (if using). Reserve the remaining cheese for topping.
  5. Stuff the peppers: Carefully spoon the buffalo chicken mixture into each par-baked pepper, packing it down slightly. Top each with the remaining shredded cheese.
  6. Bake until bubbly: Return to the oven and bake for 18–22 minutes, or until the peppers are tender and the filling is hot and bubbly.
  7. Finish and serve: Let the peppers rest for 5 minutes. Garnish with chopped parsley or chives. Drizzle with a little ranch or extra buffalo sauce if you like more kick. Serve warm.