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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
  1. preheat oven to 350 degrees
  2. place pepper halves in 9×13 baking dish
  3. in a small bowl, mix to combine cottage cheese, chicken, hot sauce, and ranch seasoning
  4. spoon chicken mixture evenly into pepper halves
  5. add one tablespoon water to baking dish and cover tightly with foil
  6. Bake for 25 minutes
  7. top with chives and optional greek yogurt and serve