Spicy vs. Sweet Buffalo Chicken Stuffed Peppers

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PREP TIME: 15 minutes

COOK TIME: 20 minutes

SERVINGS: 24 poppers

TOTAL TIME: 35 minutes

Ingredients

1½ cups shredded rotisserie chicken 

⅓ cup plain Greek yogurt 

2 oz cream cheese, softened 

¼ cup buffalo sauce 

¾ cup shredded sharp cheddar cheese, divided 

6 jalapeño peppers 

6 mini sweet peppers 

Optional: sliced green onions, Greek-yogurt ranch, or blue cheese for finishing. 

Notes

Recipe Credit: Gregory Lafortune, MS, RD, LD

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Instructions

1. Heat your oven to 400°F. 

2. Cut both types of peppers lengthwise. Remove the seeds and membranes. With the jalapeños especially, removing the white membrane will help control the heat. 

3. In a bowl, mix together the chicken, Greek yogurt, cream cheese, buffalo sauce and about ½ cup of the cheddar. 

4. On a parchment-lined baking sheet, arrange peppers with jalapeños on one side and sweet peppers on the other. Fill each pepper half with the buffalo chicken mixture.  

5. Top with the remaining cheddar and bake for approximately 15–20 minutes, or until the peppers are slightly tender and the cheese is melted and beginning to brown. 

6. Finish with sliced green onions and an optional drizzle of ranch or blue cheese.