Easy-to-make Buffalo Chicken Stuffed Peppers are a healthy dinner that actually hits the spot! Low in carbs, and high in protein, nutrients, and mouthwatering buffalo flavor, these stuffed peppers are sure to be a new staple in your weeknight dinner routine.
Preheat oven to 375°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
Slice the peppers in half lengthwise. Remove the seeds and core. Set aside.
3 green bell peppers
In a large bowl, stir the cream cheese until smooth. Add the hot sauce, onion powder, garlic powder, salt, and pepper. Whisk to thoroughly combine.
8 ounces cream cheese, ½ cup Frank’s Buffalo hot sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper
Stir in the blue cheese and onions. Add the chicken and mix well.
½ cup blue cheese crumbles, 6 green onions, 3 cups cooked shredded chicken
Fill each bell pepper half with the creamy chicken mixture. Place into the prepared pan. Top each stuffed pepper with a slice of provolone cheese.
6 slices provolone cheese
Bake for 30-35 minutes or until the cheese is bubbly and has started to brown on top. Serve with freshly chopped green onions and a drizzle of hot sauce.
Notes
Storage: Store stuffed peppers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing these stuffed peppers as the texture changes once thawed and reheated.