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 flavorful twist on a classic comfort dish with tender chicken, zesty buffalo sauce, and a creamy, tangy filling all tucked into a sweet, roasted bell pepper. This dish provides a balanced mix of protein and healthy fats, perfect for a vibrant and satisfying meal.

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NUTRITION

357kcal
Protein
37.5g
Fat
15.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Bell Pepper

2 oz Reduced Fat Cream Cheese

1/4 cup Non-Fat Greek Yogurt

1 tbsp Buffalo Sauce

1 Celery stalk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the bell pepper in half lengthwise and remove the seeds. Brush the pepper halves lightly with olive oil and set aside.

  • 3

    Dice the chicken breast into small cubes. In a non-stick skillet over medium heat, cook the chicken with garlic powder and onion powder until lightly browned and cooked through, about 5-7 minutes.

  • 4

    In a bowl, combine the cooked chicken, reduced fat cream cheese, non-fat Greek yogurt, buffalo sauce, and finely chopped celery. Mix until well incorporated, ensuring the cream cheese is softened and evenly distributed.

  • 5

    Spoon the buffalo chicken mixture into the bell pepper halves, filling them generously.

  • 6

    Place the stuffed peppers in a baking dish and bake in the preheated oven for 15-20 minutes, allowing the flavors to meld and the pepper to soften.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

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 flavorful twist on a classic comfort dish with tender chicken, zesty buffalo sauce, and a creamy, tangy filling all tucked into a sweet, roasted bell pepper. This dish provides a balanced mix of protein and healthy fats, perfect for a vibrant and satisfying meal.

NUTRITION

357kcal
Protein
37.5g
Fat
15.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Bell Pepper

2 oz Reduced Fat Cream Cheese

1/4 cup Non-Fat Greek Yogurt

1 tbsp Buffalo Sauce

1 Celery stalk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the bell pepper in half lengthwise and remove the seeds. Brush the pepper halves lightly with olive oil and set aside.

  • 3

    Dice the chicken breast into small cubes. In a non-stick skillet over medium heat, cook the chicken with garlic powder and onion powder until lightly browned and cooked through, about 5-7 minutes.

  • 4

    In a bowl, combine the cooked chicken, reduced fat cream cheese, non-fat Greek yogurt, buffalo sauce, and finely chopped celery. Mix until well incorporated, ensuring the cream cheese is softened and evenly distributed.

  • 5

    Spoon the buffalo chicken mixture into the bell pepper halves, filling them generously.

  • 6

    Place the stuffed peppers in a baking dish and bake in the preheated oven for 15-20 minutes, allowing the flavors to meld and the pepper to soften.

  • 7

    Remove from the oven, let cool slightly, and serve warm.