Hey everyone! Today I’m getting stuck in to one of my all-time favorite comfort foods: Stuffed peppers. But today we’re going to give it a little bit of a kick with some spice.
Don’t get me wrong, I love cooking as much as the next person, but it’s always good to have an arsenal of go-to, no-fail quick recipes at your disposal. Of all of my quickfire recipes, this is by far my favorite.
I’m a slave to melted cheese and hot sauce, so if a recipe manages to combine the two then I am fully on board! It meets two of my perennial cravings at once, and does so in healthy (ish) moderation.
What’s particularly great about this recipe in particular is that you can double up the ingredients in the recipe below make the filling bulk, store it in the fridge, and just fill a pepper with it as and when you need it.
This recipe can be worked with a range of hot sauces so feel free to choose your favorite! Frank’s is often the safest bet, but if I ever have any in the fridge then I tend to use my own homemade sriracha, which tends to be a touch sweeter and easier to mix into the chicken.
Low Carb Buffalo Chicken Stuffed Peppers
Ingredients
- 4 bell peppers halved vertically with seeds and cores removed
- 4 cups shredded rotisserie chicken
- 2 cups shredded gouda
- 1/2 large white onion chopped
- Ranch dressing for drizzling
- 2 cloves garlic
- 1 tbsp. extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 3 tbsp. butter
- ½ cup hot sauce ideally Frank's Red Hot
- 2 tbsp. freshly chopped chives
Instructions
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Start off by preheating your oven to 400°F/200°C. Place bell peppers cut side-up on a large baking sheet. Season generously with olive oil, salt and pepper.
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Heat up a large pan or skillet over a medium heat, and melt butter or oil. Add the chopped white onion and cook for about 5 minutes until tender. Then add the garlic and cook for another minute, until fragrant.
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Add the shredded chicken and hot sauce. Toss everything together until combined, and cook until the mixture comes to a simmer. Once it hits a simmer, remove the pan from the heat.
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Remove the peppers from the oven and serve the chicken mixture equally between the halves. Top each with the shredded gouda and put back in the oven. Bake for about 20 minutes until the cheese is melted and peppers are tender and crisp.
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Serve up on plates, and drizzle each stuffed pepper with ranch and sprinkle with chives.
