The Anti-Inflammatory Buffalo Chicken Cheesesteak Stuffed Shells have bold flavors and a creamy texture. We prepare these stuffed shells with jumbo pasta shells, shredded chicken breast, bell peppers, onion, garlic, Greek yogurt, buffalo sauce, mozzarella cheese, provolone cheese, olive oil, turmeric, smoked paprika, and fresh herbs. There are approximately 385 calories and 26 g net carbs per serving in these stuffed shells. It takes us only fifty minutes to produce these stuffed shells. The Anti-Inflammatory Buffalo Chicken Cheesesteak Stuffed Shells are perfect for family dinners, weekly meal prep, game-day gatherings, high-protein meal plans, and comforting weeknight meals. The shells can be stored in the refrigerator for over four days or frozen for over three months. You can serve these stuffed shells with Mediterranean Cucumber Salad, Roasted Brussels Sprouts, Garlic Green Beans, Quinoa Pilaf, or a warm bowl of Tomato Basil Soup.
STATS:
- Course: Main Course
- Calories: 385 kcal
- Diet: High-Protein, Anti-Inflammatory
- Prep Time: 20 minutes
- Cuisine: American
- Cook Time: 30 minutes
- Serving Size: 3 stuffed shells
- Cooking Method: Baking
- Overall Yields: Six
- Level of Difficulty: Moderate
- Overall Duration: 50 minutes
TOOLS:
- Large pot
- Colander
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon
- Baking dish
- Aluminum foil
- Cheese grater
INGREDIENTS:
STUFFED SHELLS:
- 18 jumbo pasta shells
- 1 lb chicken breast
- One tbsp. of olive oil
- One red bell pepper
- 1 green bell pepper
- 1 onion
- 3 garlic cloves
- 1 tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ cup Greek yogurt
- ¼ cup buffalo sauce
- 1 cup mozzarella cheese
- ½ cup provolone cheese
- 2 tbsp parsley
SAUCE:
- 1 cup chicken broth
- ½ cup Greek yogurt
- 2 tbsp buffalo sauce
- ¼ tsp garlic powder
TOPPING:
- ½ cup mozzarella cheese
- 2 tbsp green onions
- 1 tbsp parsley
INGREDIENT NOTES AND SUBSTITUTIONS:
CHICKEN BREAST:
- We choose chicken breast, as it delivers protein & makes the meal lighter. You can replace it with rotisserie chicken, turkey breast, tofu, or chickpeas.
BUFFALO SAUCE:
- We use buffalo sauce, which provides the spicy buffalo flavor. You can substitute it with hot sauce, sriracha, harissa, or mild chili sauce.
GREEK YOGURT:
- Greek yogurt is used to offer extra protein and create a smooth consistency. You could replace it with Skyr or low-fat sour cream.
BELL PEPPERS:
- We use bell peppers because they add antioxidants & a crunchy texture to these stuffed shells. You can substitute them with zucchini, mushrooms, poblano peppers, or mini sweet peppers.
TURMERIC:
- You can utilize turmeric to provide anti-inflammatory qualities & a deep flavor. Other options are curry powder, ginger powder, or saffron.
PROVOLONE CHEESE:
- We use provolone cheese to give the filling its classic cheesesteak flavor. You can replace it with Swiss cheese, Monterey Jack, mozzarella, or white cheddar.
OLIVE OIL:
- We use olive oil because it provides healthy fats and richness to the dish. You can substitute it with avocado oil, walnut oil, or grapeseed oil.
JUMBO PASTA SHELLS:
- We use jumbo pasta shells to securely hold the flavorful filling. You can replace them with manicotti tubes or gluten-free jumbo shells.
INSTRUCTIONS:
- Preheat the empty oven to 375°F and carefully coat a dish.
- As directed on the package, cook the jumbo pasta shells till al dente.
- Strain them and put them aside.
- Preheat the olive oil in a pan.
- Include the bell peppers and onion, and cook them for nearly six minutes, or till they are tender.
- Put the black pepper, garlic, smoked paprika, and turmeric.
- Mix and cook them for almost half a second.
- Include the shreds of chicken and whisk them perfectly.
- Stir the parsley, chicken mixture, provolone cheese, Greek yogurt, mozzarella cheese, and buffalo sauce in a large dish.
- Mix garlic powder, chicken broth, buffalo sauce, and Greek yogurt in a different dish to prepare the sauce.
- Fill the bottom of the dish with 1/2 of the sauce.
- Pour all the cooked pasta shells with the mixture of chicken and put them in a dish.
- Distribute the leftover sauce on the stuffed shells and garnish with the leftover mozzarella cheese.
- Wrap with foil and bake for almost twenty minutes.
- Eliminate the foil and bake till the cheese texture becomes bubbly and melted, for an extra ten minutes.
- Sprinkle parsley and green onions.
- Serve these stuffed shells hot.
TIPS:
- Include spinach for additional fiber and nutrients.
- Before serving, allow the shells sit for about five minutes.
- Utilize fresh grated cheese that melts perfectly.
- Include additional turmeric for extra anti-inflammatory qualities.
STORAGE INFORMATION:
FRIDGE:
- Put these stuffed shells in a closed dish and stock them for at least 4 days.
FREEZER:
- Store the unbaked or baked shells for not less than 3 months.
FAQs:
Could we get these filled shells ready sooner?
- Yes, you can assemble the shells almost twenty-four hours earlier, bake, and then chill them.
Could we utilize rotisserie chicken?
- Yes, you can use the rotisserie chicken, as it will save time & works properly.
Will we make these gluten-free stuffed shells?
- Yes, you can use large pasta shells that are free of gluten.
NUTRITIONAL FACTS:
Calories: 385 kcal
Sodium: 620mg
Total Carbs: 29g
Net Carbs: 26g
Fiber: 3g
Sugar: 4g
Fat: 14g
Protein: 36g
Serving Size: 3 stuffed shells
