Buffalo Chicken Stuffed Peppers Recipe Idea

 

Buffalo Chicken Stuffed Peppers

Makes 3 servings 

Ingredients:

12 oz cooked chicken breasts, chopped or shredded (2 leaners)

1/2 cup (1.78 oz) raw celery, chopped (1 green)

1 cup (4 oz) reduced fat sharp cheddar cheese, divided (1 lean)

3 Tbsp reduced fat cream cheese (3 condiments)

1/4 cup Frank’s hot sauce (4 condiments)

1/4 cup light ranch dressing (2 healthy fats)

4 cups (21 oz) which is roughly 4 bell peppers any color, each cut in half from stem to base tops and seeds removed (8 greens)

Directions:

Preheat oven to 400 degrees.

Slice the tops of the peppers, horizontally like a lid.

Cut the peppers in half from top to bottom. Remove the seeds and membranes.

Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers, 

or 10 to 15 minutes if you prefer soft peppers.

Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s hot sauce, and ranch dressing in a large bowl. Stir until combined.

Stuff your peppers with the chicken mixture. Then top with 1 Tbsp of cheese per pepper half.

Return the peppers to the oven and bake for an additional 10 minutes or until cheese is melted.

Per serving for program: (2 and 2/3 pepper halves) 1 lean, 3 greens, 3 condiments