These are the easiest stuffed bell peppers, perfect for a weeknight meal that hits your protein, carbs, and veggies all in one.
Makes: 6 stuffed pepper halves
Serving Size: 1 stuffed pepper half (207g)
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 227 calories / 13g carbs / 22g protein / 9.5g fat
Ingredients:
- 3 (342g) bell peppers (any color, sliced in half & de-seeded)
- 1 tablespoon olive oil
- 16-ounces (454g) precooked shredded chicken breast
- 1/2 cup (113g) “Frank’s” red hot sauce
- 4 medium (60g) green onions (chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt (to taste)
- pepper (to taste)
- 1 cup (195g) cooked brown rice
- 1 cup (113g) shredded cheddar cheese
Instructions:
- Preheat your oven to 400 degrees F.
- Line the bell pepper halves facing up in a 9×13-inch baking dish. Drizzle with the olive oil. Season with a little bit of salt & bake for 15 minutes.
- While the peppers are cooking, combine the shredded chicken, Buffalo sauce, green onions, garlic powder, onion powder, in a large bowl. Season with salt and pepper to taste. Mix until fully incorporated.
- Divide the cooked rice among the insides of each bell pepper half and then divide buffalo chicken mixture evenly on top of the rice. Sprinkle the tops of the peppers with shredded cheddar cheese.
- Bake for 20 minutes until bubbly. Broil for the last 5 minutes, if desired.
Notes:
- Use any variety of Buffalo sauce as macros should be similar across brands
