Buffalo Chicken Stuffed Mini Peppers

Ingredients:

1 pound ground chicken
8 ounces cream cheese
4 ounces Frank’s Red Hot Sauce
1 tablespoon ranch seasoning
1 pound mini sweet peppers
1/2 cup shredded cheddar
ranch dressing for serving

Directions:

Preheat oven to 350 degrees.

Heat a large skillet over medium heat. Add the ground chicken and cook, breaking up the meat, until cooked through.

Add the cream cheese, hot sauce, and ranch seasoning to the skillet and cook, stirring constantly, until the cream cheese melts and everything is combined.

Slice the peppers in half and remove any seeds. Place peppers in a 9×13 baking dish. Note: You may need more than one dish, depending on the size of your peppers.

Spoon the chicken filling evenly between all of the peppers. Sprinkle with the cheddar cheese.

Bake for 10 minutes for crunchy peppers that you can eat with your hands. For softer peppers that will require a fork, cover the dish and bake for 25-30 minutes.

Servings: 1 pepper

Nutritional Information: Calories: 274, Fat: 20g, Carbohydrates: 6g, Fiber: 1g, Protein: 18g