Buffalo Chicken Stuffed Bell Peppers

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### **Instructions:**

**1. Preheat & Prep**
Preheat your oven to **375°F (190°C)**. Lightly grease a baking dish and place bell pepper halves cut side up in the dish.

**2. Make the Filling**
In a medium bowl, mix the shredded chicken, buffalo sauce, softened cream cheese, dressing, ½ cup of cheddar cheese, and mozzarella. Stir until everything is well combined and creamy.

**3. Stuff the Peppers**
Spoon the buffalo chicken mixture evenly into each bell pepper half, pressing down slightly to pack it in.

**4. Top with Cheese**
Sprinkle the remaining cheddar cheese over the top of each stuffed pepper.

**5. Bake**
Cover the dish loosely with foil and bake for **30 minutes**. Remove the foil and bake for an additional **10–15 minutes**, or until the peppers are tender and the cheese is bubbly and golden.

**6. Garnish & Serve**
Let cool slightly before garnishing with sliced green onions or fresh parsley. Serve with extra ranch or blue cheese on the side for dipping, if you like!

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### **Why You’ll Love These Peppers:**

– **High in flavor, low in carbs** – perfect for keto or low-carb lifestyles
– **Great use for leftover or rotisserie chicken**
– **Perfect balance of spicy, creamy, and cheesy**
– **Customizable** – add chopped celery, crumbled bacon, or use blue cheese crumbles inside for extra boldness

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These **Buffalo Chicken Stuffed Bell Peppers** are everything you want from comfort food: warm, cheesy, spicy, and seriously satisfying. Whether you serve them as a main dish or a party appetizer, don’t be surprised when everyone asks for seconds!

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Need a vegetarian version? Want ideas for side dishes? I’ve got you covered—just let me know!