YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Bell Peppers
Savor a vibrant, protein-packed dish featuring tender diced chicken breast dressed in a tangy buffalo sauce and blended with light cream cheese and Greek yogurt for a creamy texture. Nestled within a crisp, roasted bell pepper and accented with fresh celery crunch, this dish delivers a balanced mix of savory heat and refreshing crunch perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 large Red Bell Pepper
2 tbsp Light Cream Cheese
2 tbsp Nonfat Greek Yogurt
1 tbsp Buffalo Sauce
2 stalks Celery, diced
1 tsp Olive Oil
1 Green Onion (for garnish)
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Slice the red bell pepper in half lengthwise and remove the seeds and membranes.
In a skillet over medium heat, add the olive oil and sauté diced chicken breast seasoned with salt and pepper until fully cooked. Once cooled slightly, chop the chicken into bite-sized pieces.
In a bowl, combine the chopped chicken, light cream cheese, nonfat Greek yogurt, buffalo sauce, and diced celery. Mix until the filling is smooth and evenly coated.
Spoon the creamy buffalo chicken mixture into each bell pepper half, distributing it evenly.
Place the stuffed peppers on a baking tray lined with parchment paper and bake for 15-20 minutes until the peppers are tender and the filling is heated through.
Garnish with sliced green onion before serving.