Ingredients

The following ingredients have 16 Servings
  • 8 oz orange, yellow and red mini peppers (227 g) (8 mini peppers)
  • 4 142 g cans of chicken breast (or use leftover rotisserie chicken, chopped/shredded) (* about 2 cups )
  • 1/4 cup buffalo sauce (* I use Franks's)
  • 1/2 cup fat free cream cheese
  • 2 tbsp green onion
  • 1/2 28 g package -dry ranch dressing mix
  • 1 cup sharp low-fat cheddar cheese
  • 1/4 tsp worcestershire sauce
  • 1 tsp minced garlic
  • additional green onion, chopped

Instruction

  • Preheat oven to 350 degrees F.
  • Wash and cut peppers in half, cutting out the seeds, rind. Discard seeds and rind.
  • Spray a large cookie sheet with cooking spray or line with parchment paper.
  • Place peppers in a single layer on cookie sheet.
  • In a medium size mixing bowl, break up the chicken with a fork.
  • Then add green onion, cream cheese, ranch dressing, 2/3 cup shredded cheddar cheese, Worcestershire sauce, garlic and buffalo sauce.
  • Place a spoonful of the buffalo chicken mixture in each pepper, dividing evenly among all the peppers.
  • Top with remaining 1/3 cup shredded cheddar cheese.
  • Bake for 15 minutes at 350 degrees F. Then turn up to 500 degrees F and cook for 2 minutes or until cheese is lightly browned and bubbly.