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Buffalo Chicken Stuffed Peppers
Yield: 3-4
SMF Kitchen
@smfchicken
00:10
Prep
00:40
Cook
00:50
Total Time
Ingredients & Directions
Directions
Buffalo Chicken Stuffed Peppers
2
Large bell peppers, any color, cut in half lengthwise & seeds removed
1 lb
Springer Mountain Farms 99% Fat Free All White Meat Ground Chicken
1/2 teaspoon
Garlic Powder
1/2 teaspoon
Onion powder
1/2 teaspoon
Kosher salt
1/4 teaspoon
Black pepper, ground
1/4 cup
Hot sauce
1/2 cup
Celery, chopped
4 oz
Light cream cheese, softened
1 cup
Reduced-fat, cheddar or cheddar jack cheese, shredded, divided
1/4 cup
Blue cheese or ranch yogurt based dressing
4
Green onions, thinly sliced
- Preheat oven to 375°F & spray a casserole dish with non-stick cooking spray.
- Place pepper halves in dish.
- In a medium non-stick skillet, over medium-high heat, add ground chicken along with garlic powder, onion powder, salt and pepper, and cook chicken until heated to 165°F.
- Remove from heat and add in hot sauce, cream cheese, celery, 1/2 cup shredded cheese, yogurt dressing & half of the sliced green onions, stirring until fully combined.
- Divide mixture evenly between pepper halves and place in the oven for 30 minutes or until peppers begin to soften and filling becomes bubbly.
- Remove from oven and sprinkle remaining shredded cheese over the peppers; place back in oven until cheese has melted and begins to brown slightly (about 5 minutes).
- Remove from oven and garnish with remaining sliced green onions before serving, and drizzle with additional dressing if desired.
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Yield: 3-4
00:10
Prep
00:40
Cook
00:50 Total Time
Ingredients
Directions
Buffalo Chicken Stuffed Peppers
2
Large bell peppers, any color, cut in half lengthwise & seeds removed
1 lb
Springer Mountain Farms 99% Fat Free All White Meat Ground Chicken
1/2 teaspoon
Garlic Powder
1/2 teaspoon
Onion powder
1/2 teaspoon
Kosher salt
1/4 teaspoon
Black pepper, ground
1/4 cup
Hot sauce
1/2 cup
Celery, chopped
4 oz
Light cream cheese, softened
1 cup
Reduced-fat, cheddar or cheddar jack cheese, shredded, divided
1/4 cup
Blue cheese or ranch yogurt based dressing
4
Green onions, thinly sliced
- Preheat oven to 375°F & spray a casserole dish with non-stick cooking spray.
- Place pepper halves in dish.
- In a medium non-stick skillet, over medium-high heat, add ground chicken along with garlic powder, onion powder, salt and pepper, and cook chicken until heated to 165°F.
- Remove from heat and add in hot sauce, cream cheese, celery, 1/2 cup shredded cheese, yogurt dressing & half of the sliced green onions, stirring until fully combined.
- Divide mixture evenly between pepper halves and place in the oven for 30 minutes or until peppers begin to soften and filling becomes bubbly.
- Remove from oven and sprinkle remaining shredded cheese over the peppers; place back in oven until cheese has melted and begins to brown slightly (about 5 minutes).
- Remove from oven and garnish with remaining sliced green onions before serving, and drizzle with additional dressing if desired.
