Friday, March 1, 2013

Buffalo Chicken Stuffed Peppers


I posted this picture on instagram and Facebook and immediately got requests for the recipe. Unfortunately the recipe I followed was very poorly written (missing multiple steps in the process) and I tweaked it quite a bit. So I decided the best course of action was to write my own recipe and post it here!

2 Skinless Boneless Chicken Breasts, cooked and shredded
1/2 C. Brown Rice
1/2 C. Celery
1/2 C. Onion 
1 C. Frank's Hot Sauce (You can use another brand, but it won't be as good ;-))
1 1/2 Tsp. Garlic Powder
2 Tsp. Parsley
1/2 C. Blue Cheese
1/4 C. Ranch Dressing
6 Slices  Muenster Cheese (Provolone, Swiss, or Pepper Jack would also be good).
3 Whole Bell Peppers

Preheat the oven to 350 degrees. Cook the rice according to the package directions. Saute the onions and celery until soft. Add all the other ingredients except the blue cheese, muenster, and bell peppers. Simmer for 15 min. Add the blue cheese and ranch. Cut the stems off the peppers and clean out the seeds. Lay a slice of cheese in the bottom of each pepper. Fill the peppers with the meat mixture until heaping. Place in a baking dish and bake for 30 min. Place another piece of cheese on the top and cook for an additional 5-10 min. Until the cheese is melted and the peppers are soft. 

If you like Buffalo chicken, you should check out my Buffalo Chicken Calzone recipe. It is yummy and quick.