Buffalo wings are one of my favorite foods. I’m actually pretty sure I could drink buffalo sauce out of the bottle if I was presented with the opportunity. But let’s be real, hitting up Buffalo Wild Wings for dinner probably isn’t the best decision for my wallet and my tummy. So I’ve decided to compromise with these buffalo chicken stuffed peppers. They’re spicy, cheesy, and taste just as good as buffalo wings. Plus they’re a nice way to get my buffalo fix in without sacrificing everything I’ve worked hard for. It’s a win-win, right?
The sweetness of the peppers adds a nice contrast to the spiciness of the buffalo sauce. For this recipe, you can use whatever sweet peppers you’d like, but I prefer red, orange, or yellow because they tend to be sweeter than green. This recipe also calls for 2 cups of shredded chicken. I find it easiest to pick up a rotisserie chicken and just shred that yourself, but you can totally cook your own chicken as well. You can also substitute 1 lb of cooked ground chicken, but I prefer the texture of shredded better. Whatever floats your boat.
Buffalo Chicken Stuffed Peppers
2 cups shredded chicken
2 yellow bell peppers
4 oz cream cheese, softened
1/2 cup Frank’s Red Hot Buffalo Sauce
1/4 cup shredded cheese
1/4 cup chopped scallions (optional)
1 tsp garlic powder
1 tsp parsley
1. Preheat oven to 350°F.
2. Mix together softened cream cheese, shredded chicken, hot sauce, scallions, garlic powder, and parsley.
3. Cut two bell peppers in half vertically right through the middle. Remove the stem, pith (you know, the white stuff on the inside), and seeds.
4. Fill the insides of the pepper halves with the chicken mixture.
5. Top pepper halves with shredded cheese.
6. Bake for 10 minutes.
These make an awesome low-carb dinner and are great for satisfying a buffalo tooth (that HAS to be a thing, right???). I enjoy these with a drizzle of Primal Kitchen Foods ranch because everything tastes better with ranch (especially when it’s made from REAL ingredients and doesn’t have any junk in it).