Buffalo Chicken Stuffed Peppers
Tender chicken and tangy buffalo sauce fill sweet roasted peppers for an easy low-carb dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 bell peppers halved lengthwise and seeded
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/3 cup diced celery
- 2 tablespoons diced green onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Instructions
- Heat the oven to 375°F and place the pepper halves in a baking dish.
- Mix the shredded chicken, buffalo sauce, celery, green onion, garlic powder, and salt until evenly coated.
- Spoon the filling into the pepper halves, mounding it gently.
- Cover the dish loosely with foil and bake for 25 minutes.
- Remove the foil and bake for 8 to 10 minutes more, until the peppers are tender and the filling is hot.