Buffalo Chicken Stuffed Peppers
Preparation
Utensils Required
Measuring spoons/cups
Skillet
Spatula
Knife
Cutting Board
Prep Time
3-5 Min
Cook Time
15-22 Minutes
Yield
2-4 Servings
Ingredients
Garlic
1 Clove
Onion
1/2 Whole
Chicken Breast
*You can use leftover meat as well
2 Whole
Bell Peppers
Use any color or a variety
4 Whole
Buffalo Sauce
1/3-1/2 Cup
Mozzarella or Parmesan, shredded
4 oz
Ranch or Blue Cheese Dressing
3-4 oz
Instructions
Mise en Place
1) Peel & mince (or grate) garlic
2) Peel, cut off ends & cut onion into strips
3) Dice chicken into 1/2 inch cubes
4) Cut top off of peppers and de-seed. Don't waste the pepper from the top, dice up to cook with the onions.
Process
1) Heat skillet to medium-high with ~1 Tbsp olive oil. Add chicken and cook 7-9 minutes or until cooked through. If possible, flip/stir chicken pieces just once to brown.
2) Remove chicken from skillet, set aside and add onions, garlic and extra pieces of pepper into skillet. If there isn't enough oil in the skillet, add 1/2 Tbsp. Cook for 5-7 minutes, stirring every couple minutes.
3) Reduce heat to low, add chicken and buffalo sauce to skillet. Stir and heat for 1-2 minutes.
4) Turn off heat and fill peppers with mixture from skillet.
5) Top with mozzarella or parmesan cheese.
Optional* Place filled peppers on a sheet pan and place under broiler on a rack in the middle of your oven for 2-3 minutes to melt cheese. Watch carefully to keep them from burning!
6) Top with dressing and enjoy!
Additional Notes:
*If you are using leftover meat, skip step 1 and add leftovers in step 3 to reheat. You may want to cook for a couple extra minutes to reheat throughout.
**Use a thermometer on the largest piece of chicken to make sure the temp is 165.
***Serving this with a side salad is great because every bite pairs well with some fresh greens!
Leftovers? Here's how to use them!
Buffalo Chicken & Pepper Sandwich
Leftovers with a kick!