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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

Yield 4 servings
Prep time
5 Min
Cook time
30 Min
Total time
35 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Preheat the oven to 400 degrees F. Place parchment paper on a sheet pan.
  2. Cut the bell peppers in half and remove the seeds and stems. Put on the sheet pan.
  3. Put in the oven for 15 minutes.
  4. While cooking, stir together the rice, shredded chicken, 2/3 of the shredded cheese, smoked paprika, half of the Buffalo Glaze, and Green onions. Taste and season with more salt and Buffalo Glaze as needed.
  5. Remove the peppers from the oven after 15 minutes and stuff with the chicken rice mixture. Top with the remaining shredded cheese. Put aluminum foil on top of the peppers and put back in the oven. Cook for 15 minutes. Check the doneness of the peppers (we like them slightly crunchy still, but cook longer if you like them softer).
  6. Serve with Ranch Dressing drizzled over top, and over arugula.

Notes

Components to Save:

None

Nutrition Facts

Calories

602

Fat

29 g

Sat. Fat

12 g

Carbs

41 g

Fiber

4 g

Net carbs

39 g

Sugar

18 g

Protein

41 g

Sodium

924 mg

Cholesterol

115 mg
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