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Low Carb Buffalo Chicken Mini Bell Peppers

Low Carb Buffalo Chicken Mini Bell Peppers

Mini peppers are stuffed with high protein Buffalo chicken in this low carb snack. Cream cheese, cheddar cheese and mayonnaise add rich creamy texture, while hot sauce adds a spicy kick!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Snack
Cuisine: American
Keyword: Chicken, gluten free, high protein, low carb, snack, vegan, vegetarian
Servings: 4
Calories: 306kcal
Author: Meal Prep on Fleek

Ingredients

  • 8 medium mini sweet bell peppers
  • 6 oz. cooked/shredded chicken breast
  • 2 oz. cream cheese softened
  • ¼ cup mayonnaise
  • 3 tablespoon hot sauce Frank’s Red Hot
  • ⅛ teaspoon garlic powder
  • ½ cup shredded cheddar cheese
  • 1 tablespoon chopped chives divided

Instructions

  • Preheat the oven to 400ºF and line a small baking sheet with parchment paper. Slice peppers in half lengthwise and remove seeds. Place peppers cut side up on a baking sheet.
  • In a medium mixing bowl, combine cream cheese, mayonnaise, hot sauce, and garlic. Stir until smooth. Add chicken and stir to coat.
  • Spoon filling into peppers and bake for 15 minutes. Remove from the oven briefly to sprinkle peppers with shredded cheese and bake for 5 minutes longer until the cheese is melted and bubbly.
  • Remove from the oven, and place 4 peppers in 4 snack containers. Sprinkle with remaining chopped chives.

Notes

To make this recipe vegan/vegetarian, swap the chicken for a vegan alternative or crumbled tofu, and the cheeses and mayo for plant-based alternatives. 

Nutrition

Calories: 306kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g
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