Buffalo Chicken Stuffed Peppers
- 4 green bells peppers (sliced in half lengthwise and seeded)
- 2 cups cooked shredded chicken
- 8 ounces cottage cheese
- Approved hot sauce (sugar-free)
- 1 tbsp homemade ranch seasoning mix
- 1 tbsp chives
- Optional: greek yogurt for topping
- preheat oven to 350 degrees
- place pepper halves in 9×13 baking dish
- in a small bowl, mix to combine cottage cheese, chicken, hot sauce, and ranch seasoning
- spoon chicken mixture evenly into pepper halves
- add one tablespoon water to baking dish and cover tightly with foil
- Bake for 25 minutes
- top with chives and optional greek yogurt and serve
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