Make these high protein stuffed peppers featuring a spicy buffalo chicken filling bound with Greek yogurt cream cheese for a satisfying, low-carb meal prep option.
Author:ariathompson
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:8 stuffed pepper halves (4 servings) 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 large bell peppers (any color)
1.5 lbs boneless, skinless chicken breast, cooked and shredded
4 oz light cream cheese, softened
1/2 cup plain non-fat Greek yogurt
1/2 cup buffalo wing sauce (low sodium preferred)
1/4 cup finely chopped celery
1/4 cup shredded reduced-fat mozzarella cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of salt
Pinch of black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
In a medium bowl, combine the shredded cooked chicken, softened cream cheese, Greek yogurt, buffalo sauce, celery, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly combined.
Spoon the buffalo chicken mixture evenly into each bell pepper half, mounding the filling slightly.
Cover the baking dish loosely with aluminum foil.
Bake for 25 minutes.
Remove the foil and bake for an additional 5 to 10 minutes, or until the filling is heated through and the tops are lightly golden.
Remove from the oven and let cool slightly before serving.
Notes
For an extra protein boost, mix 1 scoop of unflavored whey protein isolate into the filling mixture, adding a splash of water if the mixture becomes too stiff.
You can cook the chicken ahead of time using a slow cooker or instant pot for easy meal prep assembly.
Use low-fat or non-fat dairy products to keep the calorie count down while maintaining the creamy texture.