Buffalo Chicken Stuffed Peppers

Ingredients

• 12 ounces cooked chicken breasts, chopped or shredded
• 1/2 cup celery, chopped
• 1 cup reduced fat sharp cheddar cheese, divided
• 3 tbsp reduced fat cream cheese
• 1/4 cup Frank's hot sauce
• 1/4 cup light ranch dressing
• 4 bell peppers any color, each cut in half from stem to base,
• tops and seeds removed

Directions

1. Preheat oven to 400 degrees.
2. Slice the tops of the peppers, horizontally like a lid.
3. Cut the peppers in half from top to bottom. Remove the seeds and membranes.
4. Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers,
5. or 10 to 15 minutes if you prefer soft peppers.
6. Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank's hot sauce,
7. and ranch dressing in a large bowl. Stir until combined.
8. Stuff your peppers with the chicken mixture. Then top with 1 tbsp of cheese per pepper half.
9. Return the peppers to the oven and bake for an additional 10 minutes
10. or until cheese is melted.

3 Servings (2 and 2/3 Pepper Halves) 1 Lean, 3 Greens, and 1.6 Condiments per Serving