Buffalo Chicken Stuffed Peppers with Dill Pickle Buffalo Sauce

These Buffalo Chicken Stuffed Peppers are loaded with shredded chicken, creamy cottage cheese, cheddar, and Cleveland Kitchen Dill Pickle Buffalo Sauce for a protein-packed dinner that's full of bold flavor. Baked until the peppers are tender and the filling is hot and bubbly, they're an easy weeknight meal that's great for meal prep.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 4 bell peppers
• 2 cups shredded cooked chicken
• 1 cup cottage cheese
• ½ cup shredded sharp cheddar cheese
• ⅓ cup Cleveland Kitchen Dill Pickle Buffalo Sauce
• 2 green onions, thinly sliced
• 1 tbsp ranch seasoning

Optional Garnishes

• Chopped green onions
• Crumbled blue cheese
• Ranch dressing
• Fresh parsley

Instructions

1. Preheat the oven to 375°F.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the peppers cut-side up in a baking dish.
3. In a large bowl, combine the shredded chicken, cottage cheese, cheddar cheese, Dill Pickle Buffalo Sauce, green onions, and ranch seasoning. Spoon the filling evenly into each pepper half.
4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until the peppers are tender and the filling is hot and lightly golden.
5. Garnish with additional green onions, blue cheese, or a drizzle of ranch dressing, if desired. Serve warm.

Tips & Variations

• Rotisserie chicken makes this recipe even quicker.
• Swap cheddar for Monterey Jack or pepper jack cheese.
• Add cooked cauliflower rice to the filling for extra vegetables.
• Serve with a simple green salad or roasted vegetables.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave or a 350°F oven until warmed through.