Recipe : Buffalo Chicken Stuffed Peppers

Ingredients:

• 12 ounces cooked chicken breasts, chopped or shredded  
• 1/2 cup celery, chopped (1 Green)
• 1 cup reduced fat sharp cheddar cheese, divided  
• 3 tbsp reduced fat cream cheese  
• 1/4 cup Frank’s hot sauce  
• 1/4 cup light ranch dressing  
• 4 bell peppers any color, each cut in half from stem to base, 
• tops and seeds removed  

Directions:

1. Preheat oven to 400 degrees.
2. Slice the tops of the peppers, horizontally like a lid.
3. Cut the peppers in half from top to bottom. Remove the seeds and membranes.
4. Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers, or 10 to 15 minutes if you prefer soft peppers.
5. Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s hot sauce, and ranch dressing in a large bowl. Stir until combined.
6. Stuff your peppers with the chicken mixture. Then top with 1 tbsp of cheese per pepper half.
7. Return the peppers to the oven and bake for an additional 10 minutes or until cheese is melted.
8. 3 Servings (2 and 2/3 Pepper Halves)

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