Buffalo Chicken Dip Stuffed Peppers
These Buffalo Chicken Dip Stuffed Peppers are a healthier option than a traditional stuffed pepper dish. Perfect for lunch or dinner!
When you think of a recipe where “stuffing” is required, you may immediately picture one that is unhealthy and full of fat. Am I on the right track?
This is why we have chosen to stuff a vegetable today. A pepper, to be exact.
These Buffalo Chicken Dip Stuffed Peppers are a healthier option than a traditional stuffed pepper dish. Perfect for lunch or dinner!
Less guilt and full of delicious flavor!
Buffalo Chicken Dip Stuffed Peppers
These Buffalo Chicken Dip Stuffed Peppers are a healthier option than a traditional stuffed pepper dish. Perfect for lunch or dinner!
Ingredients
- 4 bell peppers any color
- 1/2 8-ounce package reduced-fat cream cheese, softened
- 1/4 cup crumbled blue cheese
- 1/4 cup blue cheese dressing
- 1/4 cup hot sauce
- 1 cup finely shredded cooked chicken
- Finely chopped fresh parsley optional
- Crackers celery and fresh vegetables
Instructions
- Slice each pepper in half lengthwise; then cut into quarters. Remove any seeds and membrane to make space for your filling; set aside.
- Preheat oven to 350°F. In a medium bowl, combine cream cheese, blue cheese, dressing and hot sauce, mixing well. Add chicken, stirring well. Mixture into a lightly greased 1-quart greased baking dish.
- Bake in preheated oven 15 to 20 minutes or until mixture is heated through. Let cool 5 to 10 minutes.
- Fill peppers with buffalo chicken mixture; Turn oven to broil. Broil 4 inches from heat 3 minutes or until peppers start to brown. Garnish with fresh parsley, if desired, and serve with crackers or fresh vegetables.
- Testing note: I used a rotisserie chicken. I used FRANK'S® REDHOT® Sauce
- This dip is great on its own as an appetizer and can be doubled.
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.