Spicy Buffalo Chicken-Stuffed Peppers: A Flavor-Packed, Low-Carb Delight

Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat.
Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add the chicken to the skillet and cook for 6-7 minutes per side, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Shred the chicken using two forks.
Step 2: Prepare the Stuffing

In a large mixing bowl, combine the shredded chicken with the buffalo sauce and cream cheese. Mix until well combined.
If you’d like a cheesier filling, you can also stir in some shredded mozzarella cheese at this point.
Taste the mixture and adjust seasoning with extra salt, pepper, or buffalo sauce if desired.
Step 3: Prepare the Bell Peppers

Cut the tops off the bell peppers and remove the seeds and membranes.
Place the peppers in a baking dish. If needed, trim the bottoms slightly to make them stand upright.
Step 4: Stuff the Peppers

Spoon the buffalo chicken mixture into each bell pepper, packing it in tightly.
If you like, sprinkle a little mozzarella cheese on top of the stuffed peppers for a melted cheese finish.
Step 5: Bake the Peppers

Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender.
If you added cheese on top, remove the foil during the last 5 minutes of baking to allow the cheese to melt and bubble.
Step 6: Serve and Garnish

Once baked, remove the peppers from the oven and garnish with crumbled blue cheese or a drizzle of ranch dressing for extra creaminess.
Top with freshly chopped parsley for a burst of color and freshness.
Serve your Spicy Buffalo Chicken-Stuffed Peppers hot and enjoy the perfect balance of spice, creaminess, and crunch.
Serving and Storage Tips: