Total Time: About 60 Minutes | Makes About 7 Servings
What You Need:
About 28 ounces of cooked shredded chicken (4 oz per serving)
7 Bell Peppers
1 Cup Light Mayo
1/2 Cup Buffalo Sauce
1 TSP Garlic Powder
4 TBSP Nutritional Yeast (optional)
1/4 Cup Green Onions
Salt and Pepper
Light Ranch - topping
Directions:
Preheat the oven to 400 degrees.
Fully cook chicken as desired. Once cooked, let cool and shred the chicken with a fork.
Slice the top of the bell peppers and remove the seeds inside. Rinse and set aside.
In a large bowl, combine the light mayo, buffalo sauce, garlic powder, nutritional yeast, green onions, and salt and pepper. Mix well.
Add in the shredded chicken and fully mix.
Stuff the peppers with the buffalo chicken mixture.
Transfer the peppers to a baking dish and cook for about 35-40 minutes.
Remove from the oven, let cool and top with light ranch dressing!
Note - you can add brown rice or a grain of choice on the side! Enjoy :)