chefallieskitchen

Buffalo Chicken Stuffed Peppers

These are probably the best buffalo chicken stuffed peppers I’ve made so far. They were VERY easy to make and an awesome meal prep option. Enjoy one half for 4 WW, 325 calories and has 41 grams of protein in it.  Click HERE for WW points in the WW app. 

Here is what you need:

• Deep cast iron pan or casserole dish
• Bell peppers
• Rotisserie chicken or cooked and seasoned chicken
• Celery
• Carrots
• Steam in bag brown rice
• Onion powder
• Garlic powder
• Paprika
• Dak’s Spices Butt Kickin Buffalo seasoning or buffalo seasoning of choice
• Hidden Valley ranch seasoning
• Salt
• Pepper
• Cholula hot sauce or hot sauce of choice
• Nonfat Greek yogurt
• Bolthouse chunky blue cheese yogurt dressing
• Light laughing cow wedges.
• Kraft fat free cheddar cheese
• Scallions

Here is how to make it:

1. Preheat oven to 350 degrees.
2. Cook the steam in bag rice as the bag instructions read and set aside.
3. Either use a rotisserie chicken or you can cook your own
   1. If cooking your own, season chicken breast with avocado oil, salt, pepper, garlic powder, onion powder and paprika
   2. Place into an air fryer or oven at 400 degrees until internal temperature reaches 165 degrees.
   3. Let rest for 10 minutes and chop up fine.
4. Chop the rotisserie chicken up fine and add to a bowl.
5. In the same bowl add the celery, carrots, steam in bag rice, cheddar cheese, hot sauce, laughing cow, nonfat Greek yogurt, ranch seasoning, garlic powder, onion powder, paprika, Dak’s Spices Butt Kickin Buffalo seasoning, scallions, salt and pepper.
6. Slice the bell peppers in half lengthwise and remove the innards. Place into a lightly greased oven safe casserole or a cast iron.
7. Stuff the pepper halves evenly with the filling.
8. Sprinkle the top of the peppers with the cheddar cheese and spray lightly with cooking spray of avocado oil.
9. Pour the chicken bone broth onto the bottom of the dish.
10. Place into the oven for about 30 minutes
11. Once peppers are nice and soft and cheese is melted remove
12. Garnish with the yogurt/blue cheese dressing mixture, hot sauce and more scallions.

Print Recipe

Buffalo Chicken Stuffed Peppers

Calling all buffalo chicken lovers! This is going to be your new favorite meal to make!

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner, lunch

Cuisine: American

Keyword: buffalo chicken, chicken recipes, healthy meal prep, meal prep, meal prepping, stuffed peppers, weight loss recipes, weight watchers, ww, ww dinner, ww lunch, ww recipe

Servings: 4

Author: Chef Allie’s Kitchen

Equipment

• Mixing bowl
• Deep cast iron pan or oven safe casserole dish

Ingredients

SEASONED CHICKEN BREAST

• 2 Cups Chicken breast or rotisserie chicken
• Garlic powder
• Onion powder
• Paprika
• Salt to taste
• Pepper

INGREDIENTS

• 2 Large Green bell peppers Halved and cleaned out
• 1 Cup Steam in bag brown rice Cooked
• 1 Stalk Celery Chopped fine
• 1 Medium Carrot Chopped fine
• 1 tsp Hidden valley ranch seasoning
• 1 tsp Dak's Spices Butt Kickin Buffalo seasoning or buffalo seasoning of choice
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1/2 tsp Paprika
• Salt to taste
• Pepper to taste
• 1/3 Cup Nonfat Greek yogurt
• 4 each Light laughing cow wedges
• 1/4 Cup Cholula hot sauce or hot sauce of your choice
• 1 1/2 Cups Kraft fat free cheddar cheese
• 1/3 Cup Scallions Sliced thin
• 1/3 Cup Kettle & Fire chicken bone broth or chicken broth of choice

YOGURT DRESSING MIXURE

• 2 TBSP Nonfat Greek yogurt
• 2 TBSP Bolthouse chunky blue cheese dressing

GARNISH

• Hot sauce to taste
• Scallions Chopped fine

Instructions

STUFFED PEPPER STEPS

• Preheat oven to 350 degrees.
• Cook the steam in bag rice as the bag instructions read and set aside.
• Either use a rotisserie chicken or you can cook your own
• If cooking your own, season chicken breast with avocado oil, salt, pepper, garlic powder, onion powder and paprika
• Place into an air fryer or oven at 400 degrees until internal temperature reaches 165 degrees.
• Let rest for 10 minutes, chop up fine and add to the bowl.
• If using rotisserie, chop chicken add to a bowl.
• In the same bowl add the celery, carrots, steam in bag rice, cheddar cheese, hot sauce, laughing cow, nonfat Greek yogurt, ranch seasoning, garlic powder, onion powder, paprika, Dak's Spices Butt Kicking Buffalo seasoning, scallions, salt and pepper.
• Slice the bell peppers in half lengthwise and remove the innards.
• Place into a lightly greased oven safe casserole or a cast iron.
• Stuff the pepper halves evenly with the filling.
• Sprinkle the top of the peppers with the cheddar cheese and spray lightly with cooking spray of avocado oil.
• Pour the chicken bone broth onto the bottom of the dish.
• Place into the oven for about 30 minutes
• Once peppers are nice and soft and cheese is melted remove
• Garnish with the yogurt/blue cheese dressing mixture, hot sauce and more scallions.

Notes

Serving size is one half

4 WW, 325 calories and has 41 grams of protein

Click HERE for WW points in the WW app

Code CHEFALLIE at Dak’s Spices