You Can Still Enjoy Delicious Buffalo Chicken in a Healthy, Low-Carb Meal

This healthy recipe doesn’t cut any flavor.

There’s just the right amount of heat and tang in these stuffed peppers. Caitlin Bensel/TCA

These healthy Buffalo chicken stuffed peppers are bursting with flavor. The heat from the hot sauce, the tang from the yogurt, and the perfectly crisp-tender bell pepper all come together perfectly in an easy low-carb dinner.

Buffalo Chicken Stuffed Peppers

Active Time: 15 minutes

Total Time: 45 minutes

Serves 4; makes 8 stuffed pepper halves

• 4 multicolored bell peppers, halved lengthwise and seeded
• 1 tablespoon extra-virgin olive oil
• 2 1/2 cups shredded cooked chicken
• 1/2 cup plain whole-milk Greek yogurt
• 1/2 cup shredded low-moisture part-skim mozzarella cheese
• 1/4 cup hot sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 cup scallions, divided
• 3 tablespoons blue cheese dressing or ranch yogurt dressing

Preheat oven to 400 F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.

Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne, and 2 tablespoons scallions together in a large bowl until combined.

Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.

Recipe nutrition per serving: 304 calories, total fat: 12 g, saturated fat: 4 g, cholesterol: 89 mg, carbohydrates: 11 g, fiber: 3 g, total sugars: 7 g, protein: 36 g, sodium: 719 mg, potassium: 576 mg, vitamin A: 4222 IU.

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