RecipeBuffalo Chicken Bell Pepper Nachos

Nutrition Facts
Amount per Serving
  • Calories: 280
  • Protein: 42 g
  • Total Fat: 8 g
    • Unsaturated Fat: 5.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 110 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 3 g
  • Total Sugar: 8 g
    • Natural Sugar: 8 g
    • Added Sugar: 0 g
  • Sodium: 730 mg

Introducing a game-changing spin on nachos: the creamiest Buffalo chicken salad served on bell pepper “chips”.

Picture this: tender shredded chicken bathed in a rich Greek yogurt (or lite sour cream, if you’re not a yogurt fan) and hot sauce concoction, generously heaped onto vibrant bell pepper quarters, then topped with a big-hearted sprinkling of cheese.  As they bake, the cheese turns ooey-gooey melty-good, while a final drizzle of hot sauce adds an extra jolt of spicy goodness.

  • Prep time
  • Total Time
This recipe makes 6 servings (4 quarters per serving)
  • 6 large red, yellow or orange bell peppers
  • 3 cups shredded chicken*
  • 1 cup nonfat Greek yogurt or light sour cream*
  • ¼ cup hot sauce
  • 1 ½ teaspoon lemon juice
  • 1 teaspoon smoked paprika
  • Pinch kosher salt and black pepper
  • ¾ to 1 cup shredded sharp cheddar cheese
  • Optional chopped scallions and additional hot sauce for drizzling on top

* You can use a rotisserie chicken; remove skin and shred the breasts using your fingers.

** The yogurt taste is subtle, but if you don’t like yogurt, swap for light sour cream or you can use a mix of light sour cream and mayo.


Preheat oven to 375°. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.

Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper “chips” on the prepared baking sheet(s) in a single layer with their insides facing up.

In a large mixing bowl, combine the yogurt (or sour cream), hot sauce, lemon juice, paprika, salt and pepper until smooth and creamy. Add the chicken and mix until all the pieces are well coated. Using a fork or tong, add creamy chicken on to each bell pepper “chip” and sprinkle the shredded cheese evenly over the tops. Bake for about 10 to 15 minutes, until the cheese is melted.

Remove the baking sheet from the oven and garnish with optional chopped scallions and small drizzles of extra hot sauce (or serve these extra things on the side).

A serving is 1 whole pepper (4 quarters).

Try my Loaded Bell Pepper Nachos!