Buffalo Chicken Stuffed Bell Peppers


  • 2 cups of low sodium chicken broth 
  • 3 large chicken breast 
  • 1/3 cup of jared jalapeños diced
  • 1 cup of plain non fat greek yogurt
  • 1 pkg of ranch sauce powder mix
  • 2-3 Tbsp of franks red hot sauce (your choice on spice)
  • 3 bell peppers
  • 1 cup of shredded light cheese
  • Ranch dressing for topping (optional) 


  • Pre heat oven to 400 degrees
  • Place broth, chicken breast and jalapenos  in a deep oven dish, cover with tin foil and poke holes in the top to let steam escape.
  • Cook for 1 hour but take out after 45 min and shred chicken with a fork, then place back in and cook for remaining 15.
  • In a medium size mixing bowl combine yogurt, ranch mix, and hot sauce, add in your chicken and fully coat.
  • Reduce heat of oven to 350
  • Cut your bell peppers in half and scoop out seeds, place chicken mixture into each half evenly, then top with shredded cheese.
  • Cook for 30 min or until cheese is golden brown and pepper is soft.
  • Serve right away, even top with a little of your favourite ranch dressing

Easy delicious dinner that is great for parties!