By Weightloss for Women Over 40 Rising Health LLC
Buffalo Chicken Stuffed Peppers
3 Servings (2 and 2/3 Pepper Halves)
1 Lean, 3 Greens, and 2.33 Condiments per Serving.
Updated at: Thu, 17 Aug 2023 05:13:30 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
5
Low
Nutrition per serving
Calories385.9 kcal (19%)
Total Fat22.4 g (32%)
Carbs15.5 g (6%)
Sugars9.8 g (11%)
Protein31 g (62%)
Sodium1055.4 mg (53%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
12 ounceschicken breasts
cooked, chopped or shredded, 2 Leaner protein servings
½ cupraw celery
chopped
1 cupreduced fat sharp cheddar cheese
divided, 1 Lean
3 Tbspreduced fat cream cheese
¼ cuphot sauce
Condiments
¼ cuplight ranch dressing
2
4 cupsbell peppers
any color, each cut in half from stem to base tops and seeds removed
Scallions
as optional garnish
Instructions
Step 1
Preheat oven to 400 degrees.
Step 2
Slice the tops of the peppers, horizontally like a lid.
Step 3
Cut the peppers in half from top to bottom. Remove the seeds and membranes.
Step 4
Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers,
Step 5
or 10 to 15 minutes if you prefer soft peppers.
Step 6
Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s hot sauce,
Step 7
and ranch dressing in a large bowl. Stir until combined.
Step 8
Stuff your peppers with the chicken mixture. Then top with 1 tbsp of cheese per pepper half.
Step 9
Return the peppers to the oven and bake for an additional 10 minutes
Step 10
or until cheese is melted.
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