SeasonandThyme
Stuffed buffalo chicken peppers are a delicious low carb way to enjoy buffalo sauce and chicken! Top with blue cheese and green onions.
PREP TIME: 45 MIN
– 3 bell peppers any color! – 2 cups shredded chicken – ½ cup Frank's Red Hot Sauce – 2 tbsp. Butter – ½ cup Greek yogurt – 1 cup shredded Monterey Jack Cheese – 1 carrot diced – 1 celery stalk diced – 2 green onions sliced, plus more for garnish – 1 tsp. garlic powder – 1 tsp. Salt – blue cheese dressing optional
INGREDIENTS
Place bell pepper halves in a baking dish cut side up.
Combine hot sauce, sour cream, melted butter, garlic powder, and salt in a large mixing bowl and stir.
To the prepared sauce, add in chicken, diced celery and carrot, green onions, and half of the shredded cheese.
Spoon a portion buffalo chicken filling into each pepper half. Top with the remaining cheese.
Bake at 375 F for 15 minutes covered with aluminium foil. Remove the foil and finish the chicken stuffed bell peppers cooking uncovered for 10 more minutes