Buffalo Chicken Stuffed Peppers

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!

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Start by preheating your oven to 375°…

  • Mince up a carrot, a celery stalk, and half an onion.

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  • Heat some EVOO in a skillet over medium-high heat.

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  • Once the oil is hot, add the carrot, celery, and onion.

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  • Stir and cook until tender, about 7 minutes.
  • Once tender, push the veggies to one side of the skillet.

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  • Add one package of ground chicken breast to the other side.

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  • Break up the meat with a wooden spoon.

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  • Sprinkle about one quarter of a package of ranch dip mix over the chicken.

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  • Cook the chicken until no longer pink, stirring occasionally.

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  • Mix the veggies into the chicken.

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  • Pour in a decent amount of spicy buffalo sauce.

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  • Stir.

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  • Remove the skillet from the heat and add about ¼ cup of blue cheese crumbles.

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  • Stir again.

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  • Coat a baking dish with the cooking spray.
  • Cut the tops off of 4 green peppers and remove the insides.

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  • Place the peppers in the dish.
  • Put half a slice of provolone on the bottom of each pepper.

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  • Fill each pepper with the buffalo chicken mixture.

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  • Sprinkle a teaspoon of blue cheese on top of each pepper.

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  • Finish each pepper with a full slice of provolone.

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  • 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!

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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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