Are you looking for a nutritious, mouthwatering dish that combines the zesty flavors of buffalo chicken with clean, wholesome ingredients? Look no further! My Healthy Buffalo Chicken Stuffed Bell Peppers are a perfect blend of spice, satisfaction, and nutrition. With just nine simple ingredients, you can create a meal that’s both delicious and nourishing. They are high protein, gluten free, and so easy to make!
If you like this recipe, be sure to check out my Buffalo Chicken Quesadillas With Healthy Jalapeno Ranch as well.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love This Meal
- Prep Ahead of Time: You can easily prep all of your ingredients ahead of time! I purchase precooked rice and chicken from my Trifecta meal prep plan.
- Quick & Easy: These are so quick to throw together and you can mix and match the fillings with whatever protein, carbs, and veggies you have on hand!
- You get your protein, veggies, and carbs all in one delicious one pan meal!
Ingredients
- 3 bell peppers (color of choice), sliced in half & de-seeded
- 1 tbsp olive or avocado oil
- 1/2 cup buffalo sauce – I like the brand Primal Kitchen.
- 1 lb. (16 oz.) cooked & shredded chicken breasts
- 1/2 bunch green onions, chopped (keep dark for garnish)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup cooked brown rice (or rice of choice)
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
NOTE: I used precooked rice & shredded chicken from my Trifecta meal prep plan 🤗 Saves you SO much time ⏰
Instructions
- Preheat your oven to 400°F.
- Line the bell pepper halves facing up in a 9×13 baking dish. Drizzle with the olive oil. Season with a little bit of salt & bake for 15 minutes.
- In the meantime, combine the shredded chicken, green onions, garlic powder, onion powder, buffalo sauce, salt, and pepper in a large bowl. Mix until fully incorporated.
- Divide the cooked rice among the insides of each bell pepper half and then divide buffalo chicken mixture evenly on top of the rice. Sprinkle the tops of the peppers with shredded cheddar cheese.
- Bake for 20 minutes. Broil for the last 5 minutes if desired.
How to Make Them Dairy Free
Simple omit the shredded cheese or use your favorite dairy-free cheese substitute on top of the peppers instead. There are so many awesome alternatives out there now days!
How To Store Leftovers
Store them in an air tight container in the fridge for up to 4 days. You can reheat them in the microwave for a minute or so. You can also reheat them in he oven at 350 for about 10 minutes.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Healthy Buffalo Chicken Stuffed Bell Peppers are a fantastic way to enjoy a classic flavor in a nutritious and satisfying way. With just nine ingredients and minimal prep time, you can create a dish that’s not only healthy but also incredibly delicious. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to become a favorite in your healthy eating repertoire.
Give it a try and let me know how it turned out! Share your creations on social media and tag me. Happy cooking!
Buffalo Chicken Stuffed Bell Peppers
Are you looking for a nutritious, mouthwatering dish that combines the zesty flavors of buffalo chicken with clean, wholesome ingredients? Look no further! My Healthy Buffalo Chicken Stuffed Bell Peppers are a perfect blend of spice, satisfaction, and nutrition. With just nine simple ingredients, you can create a meal that's both delicious and nourishing. They are high protein, gluten free, and so easy to make!
Ingredients
Instructions
- Preheat your oven to 400°F.
- Line the bell pepper halves facing up in a 9x13 baking dish. Drizzle with the olive oil. Season with a little bit of salt & bake for 15 minutes.
- In the meantime, combine the shredded chicken, green onions, garlic powder, onion powder, buffalo sauce, salt, and pepper in a large bowl. Mix until fully incorporated.
- Divide the cooked rice among the insides of each bell pepper half and then divide buffalo chicken mixture evenly on top of the rice. Sprinkle the tops of the peppers with shredded cheddar cheese.
- Bake for 20 minutes. Broil for the last 5 minutes if desired.
Servings 6
- Amount Per Serving
- Calories 252kcal
- % Daily Value *
- Total Fat 10.6g17%
- Saturated Fat 3.4g17%
- Cholesterol 79.9mg27%
- Sodium 594mg25%
- Total Carbohydrate 14.1g5%
- Dietary Fiber 2.3g10%
- Sugars 2.9g
- Protein 26.7g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
