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Illustration of two Buffalo chicken stuffed pepper halves topped with mozzarella.

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 minutes
Cook Time 40 minutes
Total Time 1 hour
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.