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)

more chicken recipes

Quick Gazpacho

Ingredients

• 4 tomatoes
• 1 red pepper
• 1 green pepper
• 2 cucumbers, peeled, deseeded and cut
• some mint
• salt and black pepper

Serves 4

Directions

1. Poach the tomatoes in boiling water for 30 seconds, then peel and deseed them.
2. Grill the peppers for 10–15 minutes until charred all over. Place in a plastic bag and leave to cool, before peeling away the skin and seeds and cutting into chunks.
3. Blend the tomato, peppers and cucumber together with the mint in a blender. Season and serve chilled.