Perfectly Portion Controlled, these Healthy Buffalo Chicken Stuffed Peppers are stuffed with your favorite dip…just made healthier!
Confession: Dips are my kryptonite.
I can’t walk away. Nor do I want to. No…I want pull up a chair, grab the bag of chips or whatever dippers are nearby, and Go. To. Town.
Now’s a great time to apologize for doing this at your last party. And the party before that.
Anyway, of all the dips in the world, Buffalo Chicken Dip happens to be one of my favorites. And it turns out it’s really easy to swap out the cream cheese and and make a Healthy Buffalo Chicken Dip so when I stuff my face with it, I can feel better about eating the whole thing do so knowing what I am eating is actually good for me.
And then I had an idea to keep me from eating a entire bag of chips with my Healthy Buffalo Chicken Dip…and, well, the whole bowl of dip.
I decided to stuff that delicious dip into little baby bell peppers!
I’m a HUGE fan of mini stuffed bell peppers and use them for other portion controlled deliciousness like:
- 21 Day Fix Mini Philly Cheesesteak Stuffed Pepper Nachos
- 21 Day Fix Mini Bell Pepper Nachos with Taco Meat
So why not add another option to the mix!
How to Make Heathy Buffalo Chicken Stuffed Peppers
The first thing you need to make is shredded chicken. You can poach your chicken on the stovetop, cook it in your crock pot, use rotisserie chicken, or make it my favorite way – in the Instant Pot by cooking chicken breasts or tenderloins for 15 minutes with 1 cup of water or broth and then do a natural release. This is the easiest, hands off way to make shredded chicken for all the things!
Next you mix your Healthy Buffalo Chicken Dip ingredients. I use:
- 2% Greek Yogurt – I LOVE Fage or Chobani brands bc they are super thick
- Small Curd Cottage Cheese– my favorite is Friendship Brand’s Whipped Cottage Cheese, but any small curd cheese will do. And if you don’t like cottage cheese, I PROMISE you won’t taste it. Like at ALL! (pinky swear)
- Hot Sauce – I use Frank’s but there are a lot of different brands…just note- you are looking for hot sauce and not Buffalo Sauce.
- Cheddar Cheese – I use my go-to sharp cheddar. If you are following WW, use a reduced fat cheese.
- Blue Cheese – ok, so I have talked about this before. I am team blue cheese. If you aren’t, don’t run screaming…you can still make this! Just sub more cheddar, some mozzarella, some feta…whatever works for you! It will be delish!
If you are going to stuff the peppers, slice them in half down the middle and rinse out the seeds. Pat dry with a paper towel, then stuff each pepper half with 1-2 Tablespoons of the Healthy Buffalo Dip Mixture.
I typically get about 15 or more peppers in a pound, so this recipe makes about 30 halves. The perfect little appetizer bite, or a great low carb lunch or dinner!
Heathy Buffalo Chicken Stuffed Peppers in the Air Fryer
I love making Mini Stuffed Peppers in my Air Fryer, but you do need to work in batches. If that’s a deal breaker for you, you can definitely make them in your oven!
Heathy Buffalo Chicken Dip Stuffed Peppers in the Oven
Super easy – just line a baking sheet with parchment paper (for easy cleanup!) and bake at 375 for about 12 minutes.
BONUS! Want to skip stuffing the peppers and just make a dip? Well, you just did! I just take this tasty mixture and broil it in the oven until the cheese is crispy on top…so good as is or with a little extra cheddar on top!
Aaaaaand…I also love this cold..like buffalo chicken salad. Omg, yum.
Is this Healthy Buffalo Chicken Dip Stuffed Pepper recipe 21 Day Fix Approved? What about WW Points?
100%! You can find the 21 Day Fix and WW info in the recipe card at the bottom of this post, as always!
Looking for more Buffalo Chicken Dip Deliciousness? Check out these posts:
Healthy Buffalo Chicken Taquitos [Instant Pot | Air Fryer]
Buffalo Chicken Zucchini Boats [21 Day Fix | Weight Watchers]
Krispie Airfryer Buffalo Chicken Nuggets | 21 Day Fix Buffalo Chicken Nuggets (Oven Friendly)
21 Day Fix Buffalo Chicken Pizza
21 Day Fix Instant Pot Buffalo Chicken Chili
Baked Buffalo Shrimp w/ Goat Cheese Sauce {21 Day Fix}
Buffalo Chicken Pasta | The Foodie and The Fix
Buffalo Chicken Lettuce Wraps | Carrie Elle
Want more Game Day Recipes? Check out this post for Healthy Game Day Recipes | Instant Pot | Air Fryer [21 Day Fix | WW]
Heathy Buffalo Chicken Dip Stuffed Peppers [Instant Pot | Air Fryer | Oven]
Ingredients
- 16 oz mini bell peppers
- 1 lb boneless chicken breast or tenderloins
- 2/3 cup 2% greek yogurt
- 1/2 cup small curd cottage cheese
- 1/3 cup shredded cheddar I use sharp
- 1/2 cup hot sauce I use Franks, plus more for drizzling
- 1/3 cup blue cheese or sub more cheddar, goat cheese, or mozzarella
- Green onion optional garnish
Instructions
To cook the chicken:
- Sprinkle chicken with salt, pepper, and garlic powder.
- In your Instant Pot – add 1 cup of broth or water and your raw chicken breast. Cook for 15 minutes and do a full natural release. Drain well and shred.
- In your oven- cook chicken breast on 350 for 30 minutes. Let cool and dice.
- On your stovetop – cover chicken with broth or water and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.
To Make the Buffalo Chicken Dip Stuffed Peppers
- Preheat Oven to 375 or Air Fryer to 350
- In a medium sized bowl, measure out cottage cheese using a slotted spoon to drain some of the liquid out. I usually just tap the spoon slightly on the side of the container to remove what I can. Add Greek yogurt, cheddar, blue cheese, green onion, and hot sauce. Stir. Next add in cooked chicken. Taste and adjust hot sauce as needed and sprinkle with salt, pepper, or garlic powder if desired.
- Slice the mini bell peppers in half and remove the centers and seeds. Stuff them with the buffalo chicken filling.
Air Fryer
- Cook mini bell peppers in batches on 350 for 10 minutes
Oven
- Cook mini bell peppers on a parchment lined baking sheet on 375 for 12 minutes
- Bonus: To Make a Healthy Buffalo Chicken Dip, just follow the recipe, but place buffalo chicken mixture in an oven safe casserole. Optional – Top with an additional 1/3 cup of cheddar cheese. Broil in the oven until the dip is bubbly and brown.
Stephanie C Williams says
I will be making this again!
Nancylynn says
Woohoo!
Tracy says
Just curious….Why the Frank’s red hot instead of a traditional buffalo sauce?