Buffalo Chicken-Stuffed Peppers
Ingredients
- 6 green bell peppers, halved
- 3 cups shredded rotisserie chicken
- 1½ (12-oz) pkg cauliflower crumbles (about 4 cups)
- ¾ cup cream cheese, softened
- ¾ cup shredded mozzarella cheese
- ½ cup plain Greek yogurt
- ½ cup hot sauce
- ¾ tsp onion powder
- ½ cup yogurt blue cheese dressing
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 400°F. Arrange bell peppers, cut sides up, on 2 large rimmed baking sheets. Coat with cooking spray.
- Mix together chicken, cauliflower, cream cheese, mozzarella cheese, yogurt, hot sauce, and onion powder in a large bowl. Spoon chicken mixture into bell pepper halves.
- Bake 25 to 30 minutes or until thoroughly heated and peppers are tender. Drizzle with blue cheese dressing; top with green onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
334
|
334
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 30 | 30 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1067 | 1067 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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