Buffalo Chicken Stuffed Peppers
These cheesy Buffalo Chicken Stuffed Peppers are a healthy, low-carb way to get your Buffalo fix! Easy, gluten free, keto and 100% delicious!
Ingredients
6 servings
Instructions
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- Stir in the shredded chicken, coating with the sauce.
- Stir in the Greek yogurt and 1/4 cup of the provolone.
- Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
- Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
- Remove from the oven. Top with feta and chopped green onions. Enjoy hot.
Nutrition per serving
Protein20g
Carbs5g
Fat12g
215kcal
20gProtein
5gCarbs
12gFat
💰 Cost Estimate
Total Ingredients
$1156.00
$1156.00
Per Serving
$193.00/serving
$193.00/serving
🏠 Savings
~$2312.00 vs buying!
~$2312.00 vs buying!
📋 Price Breakdown (91% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| bell peppers | 3 | $263.00 |
| classic hot sauce | 0.6666666666666666 cup | $373.00 |
| unsalted butter | 1 tbsp | $16.00 |
| kosher salt | 0.5 tsp | $1.00 |
| garlic powder | 0.5 tsp | $4.00 |
| onion powder | 0.5 tsp | $4.00 |
| cooked | 2 cups | - |
| nonfat plain Greek yogurt | 0.5 cup | $112.00 |
| shredded provolone cheese or Mozzarella cheese | 0.75 cup | $195.00 |
| crumbed feta cheese or blue cheese | 0.5 cup | $156.00 |
| finely chopped green onions | 0.25 cup | $32.00 |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...