These Buffalo Chicken Stuffed Bell Peppers are an awesome macro friendly meal prep idea packed with all the flavor! They are high protein, gluten free, and so easy to make! You can speed up your cooking process even more in the kitchen by using precooked rice and shredded chicken. 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
- 6 bell peppers (color of choice), sliced in half & de-seeded
- 2 tbsp olive or avocado oil
- 1 cup buffalo sauce – I like the brand Primal Kitchen.
- 24 oz. cooked & shredded chicken breasts
- 1 bunch green onions, chopped (keep dark for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- 100g cooked brown rice (or rice of choice)
- 1 1/4 cup shredded cheddar cheese
NOTE: I used precooked rice & shredded chicken from my Trifecta meal prep plan 🤗 Saves you SO much time ⏰
Instructions
- Preheat oven to 400°F. Line bell pepper halves facing up in 2 oiled baking dishes. Drizzle with either olive or avocado oil. Season w/ a little bit of salt & bake for 15 minutes.
- In the meantime, combine the chicken, green onions, garlic powder, onion powder, duffalo sauce, and salt & pepper to taste in a large bowl. Toss to coat chicken.
- Divide cooked rice among all the peppers and then divide Buffalo chicken mixture evenly among all the bell peppers. Sprinkle tops with cheese.
- Bake for 30 minutes. Broil for the last 5 minutes if desired.
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!
Buffalo Chicken Stuffed Bell Peppers
These Buffalo Chicken Stuffed Bell Peppers are an awesome macro friendly meal prep idea packed with all the flavor! They are high protein, gluten free, and so easy to make!
Ingredients
Instructions
Serving Size 1/2 bell pepper
Servings 12
- Amount Per Serving
- Calories 216kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 3.7g19%
- Cholesterol 64.9mg22%
- Sodium 398.3mg17%
- Total Carbohydrate 10g4%
- Dietary Fiber 1.8g8%
- Sugars 2.8g
- Protein 21.4g43%
* 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.
