Poivrons farcis au poulet Buffalo (keto)

Ingrédients

• 3 large bell peppers, halved and deseeded
• 1 pound cooked, shredded chicken ((about 4 cups lightly packed))
• 2 cups shredded cheddar cheese
• 3 tbsp mayonnaise
• 1/2 cup Franks Buffalo Sauce
• 1 tbsp Homemade Ranch Seasoning Mix
• 1/4 tsp salt ((Omit if using ranch seasoning from a packet))
• 3 tbsp blue cheese crumbles
• Extra Buffalo Sauce
• Blue Cheese or Ranch Dressing

Préparation

1. 1

   --- Preparation ---

2. 2

   Halve peppers and deseed. Place in a 9x13 inch baking dish or sheet pan, cover in foil and place in the oven. Preheat oven to 375F. Once the oven comes to temperature, cook peppers for 7-10 minutes more.

3. 3

   Remove peppers from the oven, remove the water from the inside of the peppers and season with salt and pepper.

4. 4

   --- Method ---

5. 5

   Place the shredded chicken into a medium bowl and mix the ranch seasoning into the shredded chicken.

6. 6

   Add the mayo and salt to small bowl and gradually stir in the Franks Buffalo Sauce, stir the sauce into the seasoned shredded chicken.

7. 7

   Stir 1 ½ cups cheese into the chicken. Stuff the peppers with the buffalo chicken mixture and top with remaining cheese.

8. 8

   Place a small piece of parchment over the peppers and cover with foil. Bake for 15-20 minutes or until hot all the way through.

9. 9

   Top the peppers with more Frank's sauce, if desired. Drizzle with blue cheese or ranch dressing and top with crumbled cheese.

10. 10

    Makes 6 peppers. Serves 6. One stuffed pepper half is 4g NET CARBS each.