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Buffalo Chicken Stuffed Bell Peppers

Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 8
Calories: 220
Description


These stuffed peppers hold up well for meal prep! They stay fresh in the fridge for up to 4 days and reheat perfectly, keeping all the flavors and textures intact. High in protein and packed with flavor, they’re an easy grab-and-go option for busy weekdays. You can even freeze them for longer storage!

Ingredients
  • 4 large bell peppers, halved and seeded
  • 2 cups shredded cooked chicken
  • 1/2 cup buffalo sauce
  • 1 cup black beans, drained and rinsed
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1/4 cup cream cheese (optional)
  • 1/4 cup green onions, sliced
  • Salt and pepper to taste
  • Ranch or blue cheese dressing for drizzling (optional)
Instructions
  1. 1
    Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the pepper halves.
  2. 2
    Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the baking dish. Sprinkle the inside of each pepper with a little salt and pepper for seasoning.
  3. 3
    In a large mixing bowl, combine the shredded chicken, buffalo sauce, black beans, shredded cheese, and cream cheese (if using). Mix everything together until well combined.
  4. 4
    Taste the mixture and add more buffalo sauce if you want extra heat, or adjust the seasoning with salt and pepper as needed.
  5. 5
    Spoon the buffalo chicken mixture evenly into the bell pepper halves, packing them tightly. Make sure the mixture fills each pepper generously.
  6. 6
    Cover the baking dish with aluminum foil to prevent the peppers from drying out. Place the dish in the oven and bake for 25-30 minutes, until the peppers are tender and the filling is hot throughout.
  7. 7
    Once the peppers are done, remove them from the oven and let them cool for a few minutes. Sprinkle the stuffed peppers with sliced green onions for a fresh pop of flavor. If you like, drizzle with ranch or blue cheese dressing for extra indulgence.
  8. 8
    Enjoy immediately, or let the peppers cool completely and store them in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.

Nutrition Facts

Servings: 8 ServingCalories:220kcalTotal Fat:10gTotal Carbohydrate:15gDietary Fiber: 4gProtein:18g

Keywords: stuffed peppers, meal prep, dinner recipes