These Buffalo chicken stuffed peppers have a creamy yogurt filling and a little melted cheese.

Tips for buffalo chicken stuffed peppers

Choose mild hot sauce or reduce heat at the table only after allowing for a changed sauce amount. Ranch, blue cheese and butter are not included. Chicken starts as raw weight in this estimate.

Helpful equipment: A 9-by-13-inch baking dish holds the pepper halves as directed; check the linked dish dimensions before choosing. Compare baking dishes on Amazon. I use this type of tool in my kitchen; the linked model may differ.

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MACROS PER SERVING

Estimated

54gPROTEIN

397Calories

14.3gCarbs

12.5gFat

3.5gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

Buffalo Chicken Stuffed Peppers

Pepper halves filled with chicken, yogurt and Buffalo sauce, then baked with a little cheese.

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Prep Time 20

Cook Time 40

Total Time 1

Servings 4 equal portions

Calories 397 kcal

Equipment

1 large pot or baking dish as directed food thermometer

Ingredients

1 1/2 lb boneless skinless chicken breast, raw
4 large bell peppers, halved and seeded Eight halves total.
7/8 cup plain nonfat Greek yogurt 3/4 cup plus 2 Tbsp.
1/3 cup reduced-fat cream cheese Softened.
1/3 cup cayenne hot sauce without added oil
7/8 cup part-skim mozzarella, shredded Loosely filled, or 3 1/2 oz.
1 tsp garlic powder
1 1/4 tsp onion powder
7 Tbsp water for baking dish

Instructions

Heat oven to 400°F. Put pepper halves cut side up in a 9-by-13-inch dish, add measured water around them, cover and bake for 15 minutes.
Meanwhile place chicken in a saucepan, cover with extra plain water and bring to a gentle simmer. Cook for 15–20 minutes depending on thickness, until every piece reaches 165°F. Remove chicken to a clean board and shred. Discard poaching water; no flavored broth is used.
Mix shredded chicken with yogurt, softened cream cheese, hot sauce, garlic powder and onion powder. Divide evenly among eight pepper halves. Top with mozzarella.
Bake uncovered for 15–20 minutes until peppers are tender, cheese melts and filling reaches 165°F in several places. Serve two halves per portion.

Notes

Choose mild hot sauce or reduce heat at the table only after allowing for a changed sauce amount. Ranch, blue cheese and butter are not included. Chicken starts as raw weight in this estimate.

Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.