Football is back, so buffalo chicken is pretty much *always* on my mind! While I love buffalo wings and tenders, they aren’t the most figure-friendly options. So, I decided to use lean ground chicken breast and green peppers to make Buffalo Chicken Stuffed Peppers. And they were delicious!
I loved the spicy chicken along with the tangy bites of blue cheese. It’s a great way to enjoy buffalo chicken without the guilt! My only change would be to cut the peppers in half before stuffing them. The would have made them a lot easier to eat!
Start by preheating your oven to 375°…
- Mince up a carrot, a celery stalk, and half an onion.
- Heat some EVOO in a skillet over medium-high heat.
- Once the oil is hot, add the carrot, celery, and onion.
- Stir and cook until tender, about 7 minutes.
- Once tender, push the veggies to one side of the skillet.
- Add one package of ground chicken breast to the other side.
- Break up the meat with a wooden spoon.
- Sprinkle about one quarter of a package of ranch dip mix over the chicken.
- Cook the chicken until no longer pink, stirring occasionally.
- Mix the veggies into the chicken.
- Pour in a decent amount of spicy buffalo sauce.
- Stir.
- Remove the skillet from the heat and add about ¼ cup of blue cheese crumbles.
- Stir again.
- Coat a baking dish with the cooking spray.
- Cut the tops off of 4 green peppers and remove the insides.
- Place the peppers in the dish.
- Put half a slice of provolone on the bottom of each pepper.
- Fill each pepper with the buffalo chicken mixture.
- Sprinkle a teaspoon of blue cheese on top of each pepper.
- Finish each pepper with a full slice of provolone.
- Bake covered for 30 minutes.
- Remove the cover and bake until the cheese on top is bubbly and golden brown, about 5-10 more minutes.
Enjoy!
Two Years Ago: Pasta Primavera
Buffalo Chicken Stuffed Peppers (serves 4)
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 carrot, peeled and minced
- 1 stalk celery, minced
- ½ onion, minced
- 1 pound ground chicken breast
- ¼ package ranch dip mix
- ½ cup buffalo sauce
- ¼ cup plus 4 teaspoons blue cheese crumbles, divided
- nonstick cooking spray
- 4 green peppers, tops cut off, seeds and ribs removed
- 6 slices provolone cheese, halved
DIRECTIONS:
- Preheat your oven to 375°.
- Heat the olive oil in a skillet over medium-high heat.
- Once the oil is hot, add the carrot, celery, and onion.
- Stir and cook until tender, about 7 minutes.
- Push the veggies to one side of the skillet.
- Add the chicken to the other side and break up with a wooden spoon.
- Sprinkle the ranch mix over the chicken.
- Cook the chicken until no longer pink, stirring occasionally.
- Mix the veggies into the chicken.
- Pour in the buffalo sauce and stir.
- Remove the skillet from the heat and add ¼ cup of the blue cheese.
- Stir again.
- Coat a baking dish with the cooking spray.
- Place the peppers in the dish.
- Put half a slice of provolone on the bottom of each pepper.
- Fill each pepper with the buffalo chicken mixture.
- Sprinkle a teaspoon of blue cheese on top of each pepper.
- Finish each pepper with a full slice of provolone.
- Bake covered for 30 minutes.
- Remove the cover and bake until the cheese on top is bubbly and golden brown, about 5-10 more minutes.
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