These buffalo chicken stuffed peppers are perfect for College Game Day!
By JULIE BRINKLEY
Spicy food and watching football go hand-in-hand, which makes this recipe for buffalo chicken stuffed peppers the perfect dish for game day!
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WHAT’S IN IT
12 ounces cooked chicken breasts, chopped or shredded
1/2 cup raw celery, chopped
1 cup reduced fat sharp cheddar cheese, divided
3 tbsp. reduced fat cream cheese
1/4 cup Frank’s hot sauce
1/4 cup light ranch dressing
Four bell peppers any color, each cut in half from stem to base tops and seeds removed.
HOW TO MAKE IT
Preheat oven to 400 degrees; slice the tops of the peppers, horizontally like a lid and cut the peppers in half from top to bottom. Remove the seeds.
Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente or 10 to 15 minutes if you prefer soft.
Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s hot sauce and ranch dressing in a large bowl; stir until combined.
Stuff peppers with chicken mixture and 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.
Makes 3 servings.