Creamy Buffalo Chicken Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Buffalo Chicken Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Bell Peppers

Enjoy a delightful twist on stuffed peppers featuring tender buffalo-seasoned chicken combined with a creamy blend of reduced-fat cream cheese and nonfat Greek yogurt. This dish brings a bit of heat balanced by cool, creamy textures, all nestled inside a sweet bell pepper and garnished with fresh avocado for an extra hint of richness.

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NUTRITION

357kcal
Protein
44.5g
Fat
13.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Bell Pepper

2 ounces Reduced Fat Cream Cheese

1/4 cup Plain Nonfat Greek Yogurt

1 tablespoon Buffalo Sauce

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes. Set aside.

  • 3

    Dice the chicken breast into small cubes. In a skillet over medium heat, cook the chicken until no longer pink, about 6-8 minutes.

  • 4

    In a small bowl, combine the reduced fat cream cheese, nonfat Greek yogurt, and buffalo sauce. Stir until smooth.

  • 5

    Mix the cooked chicken with the creamy buffalo sauce mixture until well incorporated.

  • 6

    Spoon the chicken mixture into the hollowed bell pepper, packing it generously.

  • 7

    Place the stuffed pepper in a baking dish and bake for 15-20 minutes until the pepper is tender.

  • 8

    Remove from the oven and top with sliced avocado or diced avocado just before serving for added creaminess and flavor.

Creamy Buffalo Chicken Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Buffalo Chicken Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Bell Peppers

Enjoy a delightful twist on stuffed peppers featuring tender buffalo-seasoned chicken combined with a creamy blend of reduced-fat cream cheese and nonfat Greek yogurt. This dish brings a bit of heat balanced by cool, creamy textures, all nestled inside a sweet bell pepper and garnished with fresh avocado for an extra hint of richness.

NUTRITION

357kcal
Protein
44.5g
Fat
13.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Bell Pepper

2 ounces Reduced Fat Cream Cheese

1/4 cup Plain Nonfat Greek Yogurt

1 tablespoon Buffalo Sauce

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes. Set aside.

  • 3

    Dice the chicken breast into small cubes. In a skillet over medium heat, cook the chicken until no longer pink, about 6-8 minutes.

  • 4

    In a small bowl, combine the reduced fat cream cheese, nonfat Greek yogurt, and buffalo sauce. Stir until smooth.

  • 5

    Mix the cooked chicken with the creamy buffalo sauce mixture until well incorporated.

  • 6

    Spoon the chicken mixture into the hollowed bell pepper, packing it generously.

  • 7

    Place the stuffed pepper in a baking dish and bake for 15-20 minutes until the pepper is tender.

  • 8

    Remove from the oven and top with sliced avocado or diced avocado just before serving for added creaminess and flavor.