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!

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.