High Protein Buffalo Chicken Stuffed Peppers (Print Version)
High protein buffalo chicken stuffed peppers packed with shredded chicken, hot sauce, and cream cheese. A bold, satisfying meal under 400 calories.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Vibrant Pepper Vessels
01 -
4 large bell peppers (any color), tops cut off and seeds removed
02 -
1 tbsp olive oil
03 -
1/4 tsp garlic powder
04 -
Salt and pepper to taste
→ Spicy Shredded Chicken Filling
05 -
1 1/2 lbs boneless, skinless chicken breasts
06 -
1/2 cup buffalo hot sauce (such as Frank's RedHot)
07 -
1 tbsp unsalted butter
08 -
1/2 tsp onion powder
09 -
1/2 tsp smoked paprika
10 -
1/4 tsp cayenne pepper
→ Creamy Protein Base
11 -
3/4 cup nonfat Greek yogurt
12 -
4 oz reduced-fat cream cheese, softened
13 -
1/2 cup shredded reduced-fat mozzarella cheese
14 -
1/4 cup crumbled blue cheese
→ Fresh Finish & Crunch
15 -
3 stalks celery, finely diced
16 -
3 green onions, thinly sliced
17 -
1/4 cup shredded reduced-fat cheddar cheese
18 -
2 tbsp fresh flat-leaf parsley, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 400°F. Arrange the 4 large bell peppers upright in a baking dish after cutting off their tops and removing seeds. Brush the insides and outsides with 1 tbsp olive oil, then season with 1/4 tsp garlic powder and salt and pepper to taste.
02 -
Place the seasoned peppers in the preheated oven and bake for 12-15 minutes until slightly softened but still holding their shape. Par-baking ensures your High Protein Buffalo Chicken Stuffed Peppers have tender, flavorful vessels that won't turn mushy once filled and returned to the oven.
03 -
While peppers bake, cook 1 1/2 lbs boneless, skinless chicken breasts in a pot of lightly salted boiling water for 15-18 minutes until fully cooked through. Drain and let cool slightly, then use two forks to shred the chicken into thin, bite-sized pieces.
04 -
In a large skillet over medium heat, melt 1 tbsp unsalted butter. Add 1/2 cup buffalo hot sauce, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Stir to combine, then add the shredded chicken and toss until every strand is fully coated in the spicy sauce.
05 -
In a large mixing bowl, combine 3/4 cup nonfat Greek yogurt, 4 oz softened reduced-fat cream cheese, 1/2 cup shredded reduced-fat mozzarella, and 1/4 cup crumbled blue cheese. Stir until smooth and well blended. Fold in the buffalo chicken mixture along with the diced celery and sliced green onions.
06 -
Remove par-baked peppers from the oven and carefully spoon the buffalo chicken filling generously into each pepper, pressing down lightly to pack it in. For the most satisfying High Protein Buffalo Chicken Stuffed Peppers, mound the filling slightly above the rim, then sprinkle 1/4 cup shredded reduced-fat cheddar cheese evenly over the tops.
07 -
Return the stuffed peppers to the 400°F oven and bake uncovered for 18-20 minutes until the cheese is melted, bubbly, and lightly golden on top. The filling should be heated all the way through. These High Protein Buffalo Chicken Stuffed Peppers are ready when the edges of the peppers are caramelized and fragrant.
08 -
Remove from the oven and let your High Protein Buffalo Chicken Stuffed Peppers rest for 3-5 minutes before serving. Finish with a generous sprinkle of 2 tbsp freshly chopped flat-leaf parsley for a pop of color and freshness. Serve immediately and enjoy this high-protein, flavor-packed meal.
# Notes:
01 -
🔥 Heat Control Tip: If you prefer a milder dish, reduce the cayenne pepper to a pinch and use only 1/3 cup of buffalo hot sauce. Conversely, spice lovers can add an extra drizzle of hot sauce over the finished peppers right before serving.
02 -
🧊 Storage Advice: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-12 minutes or microwave individually for 2-3 minutes until heated through. The filling actually deepens in flavor overnight!
03 -
🔄 Substitution Tip: No blue cheese on hand or not a fan? Swap it for an equal amount of additional reduced-fat mozzarella or feta cheese. You can also replace the Greek yogurt with low-fat sour cream for a slightly richer, tangier creamy base without sacrificing much protein.
04 -
🍽️ Serving Suggestion: Serve these stuffed peppers alongside a crisp romaine salad with a light ranch drizzle or a simple side of cauliflower rice to keep the meal low-carb and high-protein. A drizzle of extra buffalo sauce and a few celery sticks on the side make for a classic buffalo-style presentation.
# Tools You'll Need:
01 -
Large baking dish
02 -
medium saucepan or slow cooker
03 -
two forks for shredding
04 -
mixing bowl
05 -
sharp knife
06 -
cutting board
07 -
measuring cups and spoons
08 -
aluminum foil
# Nutrition Facts (Per Serving):
Calories: 480 kcal
Total Fat: 18 g
Total Carbohydrate: 16 g
Protein: 58 g