Description
A flavorful combination of spicy Buffalo chicken and sweet roasted bell peppers, perfect for a satisfying meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground chicken or shredded cooked chicken
- 1/2 cup Buffalo sauce (adjust to taste)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds, creating a hollow vessel. Set aside.
- Cook the filling: In a skillet, heat the olive oil over medium heat. Sauté the onions until translucent, then add the garlic, cooking until fragrant. Stir in the ground chicken, smoked paprika, cumin, salt, and pepper, cooking until the chicken is browned. Mix in the Buffalo sauce until well combined.
- Stuff the peppers: Spoon the chicken mixture into each bell pepper, pressing down lightly to ensure they are filled well.
- Bake: Place the stuffed peppers upright in a baking dish. If desired, add a splash of water to the bottom of the dish to create steam. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes to allow the tops to crisp slightly.
- Serve: Garnish with chopped parsley before serving.
Notes
For added creaminess, consider including dairy-free cheese in the filling. Leftovers are great stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: buffalo chicken, stuffed peppers, low carb, dairy-free, meal prep