Cottage Cheese Buffalo Chicken Stuffed Peppers (Printable)

Bell peppers stuffed with buffalo chicken, cottage cheese, and mozzarella, baked until tender and golden.

# List of ingredients:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), tops sliced off and seeded

→ Chicken

02 - 2 cups cooked chicken breast, shredded (about 2 medium breasts)

→ Dairy

03 - 1 cup cottage cheese (low-fat or full-fat)
04 - 1/2 cup shredded mozzarella cheese
05 - 1/4 cup crumbled blue cheese (optional)

→ Sauces & Condiments

06 - 1/3 cup buffalo wing sauce
07 - 2 tbsp ranch dressing or Greek yogurt

→ Vegetables & Aromatics

08 - 1/2 cup finely chopped celery
09 - 1/4 cup finely chopped green onions

→ Seasonings

10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/4 tsp black pepper
13 - 1/4 tsp salt

# Steps:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to fit all peppers upright.
02 - Slice the tops off the bell peppers and remove the seeds and membranes. Arrange peppers in the prepared baking dish.
03 - In a large bowl, combine shredded chicken, cottage cheese, buffalo sauce, ranch dressing (or Greek yogurt), chopped celery, green onions, garlic powder, onion powder, salt, and pepper. Mix well.
04 - Spoon the chicken mixture evenly into each bell pepper, filling them generously.
05 - Sprinkle mozzarella cheese and blue cheese (if using) evenly over the tops of each stuffed pepper.
06 - Cover the dish loosely with foil and bake for 25 minutes.
07 - Remove foil and bake an additional 10 minutes, or until the cheese is golden and the peppers are tender.
08 - Let cool for 5 minutes before serving. Garnish with extra green onions if desired.

# Expert Advice:

01 -
  • The cottage cheese melts into something unexpectedly creamy while packing in serious protein without the heaviness of cream cheese
  • Everything cooks in one dish so you get maximum flavor with minimal cleanup
02 -
  • If your peppers wobble in the dish, slice a tiny bit off the bottom to create a flat base without cutting through the cavity
  • The filling makes enough for 4 generously stuffed peppers, but don't worry about overflowing, a little mess on top just means more crispy cheesy bits
03 -
  • Let the chicken mixture sit for 10 minutes before stuffing so the flavors meld together better
  • Use a small cookie scoop to fill the peppers evenly and keep your hands clean

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