Buffalo Chicken Stuffed Peppers
Craving game-day flavor but want to keep your nutrition completely on track? These GLP-1 friendly buffalo chicken stuffed peppers give you all the spicy, creamy comfort of buffalo dip packed into a fresh, low-carb veggie boat. When you are focusing on a high-protein diet or managing your appetite, finding flavorful ways to get your lean protein in a light, digestion-friendly format is everything.
By replacing heavy chips or wraps with a crisp bell pepper, this recipe delivers a massive protein punch without the heavy carb load. Lean shredded chicken breast is tossed with fiery buffalo sauce and just a touch of cream cheese to create a rich, satisfying filling that keeps your muscle mass supported and hunger at bay. Baked until the peppers are perfectly tender, it is a warm, savory meal that feels indulgent but leaves you feeling light and energized.
Serving size
Ingredients
- 1 Bell Pepper
- 4 oz. Shredded Chicken
- 1 tbsp. Buffalo Sauce
- 1 tbsp. Cream Cheese
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Mix shredded chicken, buffalo sauce, and cream cheese in a small bowl.
Step 3
Cut the bell pepper in half lengthwise and remove the seeds.
Step 4
Fill each pepper half with the chicken mixture.
Step 5
Place on a baking sheet or in a baking dish.
Step 5
Bake for 40 minutes, or until the peppers are tender and the filling is heated through.
