Buffalo Chicken Dip Stuffed Peppers
Buffalo Chicken Dip is always a huge hit and I decided to stuff peppers with it and top it with crunchy Ranch Nut Crumbs This dip is on the hot side for those that like spicy! Don’t worry though as you can easily adjust it to your liking. You can use poblano peppers or Marconi peppers. whichever you like! This was a huge hit here and they all were gobbled up fast. This is also the perfect game day appetizer dish too. I cannot wait to make this one again!
Ingredients
- 1 lb1 lb1 lb Boneless Skinless Chicken Breasts
- 4 whole4 whole4 whole Marconi Peppers, cut in half lengthwise and seeded (or Poblano)
- 8 oz8 oz8 oz Kite Hill Cream Cheese
- 0.5 cup0.5 cup0.5 cup Forager Project Dairy-Free Sour Cream Alternative
- 0.25 cup0.25 cup0.25 cup Nutritional Yeast
- 0.5 cup0.5 cup0.5 cup Medium Buffalo Sauce, Noble Made
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil chicken breast in water for about 25 minutes or till thickest part reaches 165°.
- Allow to cook and then shred.
- Preheat oven to 350° and line a pan with parchment paper.
- Meanwhile, combine in a bowl cream cheese, sour cream, nutritional yeast, buffalo sauce and all spice.
- Mix well and add chicken to bowl and mix to combine.
- Place peppers on pan and stuff with Buffalo Chicken Dip.
- Sprinkle with ranch nut crumbs.
- Bake for 40-45 minutes or till mixture is bubbly and peppers are softened.
- Enjoy this recipe by Penny's Primal!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Meat Paleo Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 308 |
Fat: | 19 g |
Carbohydrates: | 10 g |
Protein: | 25 g |
Cholesterol: | 85 g |
Sodium: | 1797 mg |
Fiber: | 2 g |
Sugars: | 2 g |
Calculated per serving. |
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