Buffalo Chicken Dip Stuffed Peppers (Edit recipe)

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!

30 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

1 lb Boneless Skinless Chicken Breasts
4 whole Marconi Peppers, cut in half lengthwise and seeded (or Poblano)
8 oz Kite Hill Cream Cheese
0.5 cup Forager Project Dairy-Free Sour Cream Alternative
0.25 cup Nutritional Yeast
0.5 cup Medium Buffalo Sauce, Noble Made
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt

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Process

Cook Mode

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!