Description

A quick, spicy, and creamy weeknight dinner featuring bell peppers stuffed with a high-protein mixture of rotisserie chicken, buffalo sauce, cream cheese, and Greek yogurt, baked until golden and bubbly.

Ingredients

Scale

4 large bell peppers (red or orange preferred)
2 cups shredded rotisserie chicken (about 300g)
1/2 cup buffalo sauce (e.g., Frank’s RedHot)
4 oz cream cheese, softened
1/2 cup plain Greek yogurt (non-fat or 2%)
1 cup shredded mozzarella cheese
1 packet ranch seasoning (1 oz)
2 cloves garlic, minced
2–3 green onions, sliced (for garnish)
Optional: 1/2 cup finely diced celery
Optional: 1/4 cup blue cheese crumbles
Optional: 1/2 avocado, diced

Instructions

Preheat oven to 375°F (190°C).
Wash bell peppers and slice about 1/2 inch off the top. Remove seeds and membranes to create hollow cups.
Optional: Place peppers upright in a baking dish with a splash of water, cover loosely with foil, and bake for 10 minutes to par-cook.
In a mixing bowl, combine shredded chicken, softened cream cheese, Greek yogurt, buffalo sauce, minced garlic, and ranch seasoning. Mix until smooth.
Remove peppers from oven (if par-cooked) and let cool slightly. Stuff each pepper generously with the chicken mixture.
Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper.
Bake uncovered for 15-20 minutes until cheese is melted, bubbly, and peppers are tender.
Let rest for 5 minutes before serving. Garnish with sliced green onions.

Notes

Use room temperature cream cheese to avoid lumps. Par-cooking the peppers ensures they are tender. You can assemble these up to 24 hours in advance and refrigerate; add 5-10 minutes to baking time if cooking from cold. Do not freeze as peppers become watery.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 9
Carbohydrates: 12
Fiber: 3
Protein: 28

Keywords: buffalo chicken, stuffed peppers, high protein, low carb, gluten-free, weeknight dinner, easy recipe, family favorite