Cottage Cheese Protein Buffalo Chicken Peppers
These warm mini peppers offer bold, crowd-pleasing flavor in a neat, shareable bite. They are a great choice for easy dinners or casual gatherings.
Ingredients
For the Peppers
- 12 Mini Sweet Peppers
- 1 tablespoon Extra-Virgin Olive Oil
- 1/4 teaspoon Kosher Salt
For the Filling
- 1 1/2 cups Whole Milk Cottage Cheese, Drained
- 1 1/2 cups Cooked Shredded Chicken
- 1/2 cup Buffalo Sauce
- 3/4 cup Shredded Sharp Cheddar Cheese
- 2 Green Onions, Sliced
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
For the Topping
- 1/4 cup Shredded Sharp Cheddar Cheese
- 2 tablespoons Chopped Fresh Chives
- 1/4 cup Greek Yogurt Ranch Dressing
Equipment
- fine mesh strainer
- food processor
- baking sheet
Instructions
- Place the cottage cheese in a fine mesh strainer for 15 minutes. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Split the mini peppers lengthwise and remove the seeds. Toss the pepper halves with olive oil and salt, then arrange them with the hollow sides facing up.
- Pulse the drained cottage cheese in a food processor until mostly smooth. Transfer it to a bowl and stir in the chicken, buffalo sauce, 3/4 cup cheddar, green onions, garlic powder, and smoked paprika.
- Divide the buffalo chicken filling among the pepper halves, pressing it gently into each one. Sprinkle the remaining cheddar over the tops.
- Bake for 16 to 19 minutes, until the peppers are tender-crisp and the filling is bubbling. Broil for 1 to 2 minutes if a more deeply browned top is desired.
- Rest the peppers for 5 minutes, then finish them with chives and a light drizzle of Greek yogurt ranch dressing. Serve warm.
Nutrition
Serving: 1servingCalories: 241kcalCarbohydrates: 8gProtein: 23gFat: 13g