Chicken · entree · vegetable

Buffalo Chicken Stuffed Peppers

It’s 5:44 in the morning and I’m writing this blog post (insert teeth-gritting emoji here).

The sadder part? I’ve been up since 3:45. Why? Because of my weirdo sleep schedule, of course.

IMG_0157

Since I work overnights on the weekdays, when it comes to the weekends, no matter how hard I try, I can’t help but get up early. For instance, yesterday: After working from midnight to 8 in the morning, I took a nap around 2 in the afternoon, woke up at 5 in the afternoon, went to “bed” at 10 at night, and then woke up at 3:45.

You would think I would’ve at least slept until 6! And trust me, I tried to go back to sleep…but my brain was too busy crunching numbers for bills, and my fingers were too busy shopping on Amazon ($50 worth of wedding decor? What better time to buy than 4 o’clock in the morning!).

IMG_0156

Anyway, since I’m up and drinking a hot cup of coffee, I figured I’d type up this blog post I meant to do last week. This stuffed pepper recipe sustained my life force throughout my week of moonlighting on the overnight shift. I would eat this for “lunch” at around 7 in the morning. Each bite I took, I’d do a little dance. It’s that good!

IMG_0154

I had a little bit of quinoa left in my pantry so I thought I’d throw that in as well. You can’t have stuffed peppers without a grain, right? It works in this recipe, too. Adds just enough heartiness to make it complete.

I topped my peppers with some ranch (confession: if I could marry a bottle of ranch, I would), blue cheese crumbles, and sliced green onions. These peppers are just exquisite! Hint: use red, yellow and orange peppers. I feel like they taste better than green peppers, but I could just be crazy—I also think that brown and green M&M’s taste better than the other colors, when I’m 90% sure they all taste the same.

11

Buffalo Chicken Stuffed Peppers

  • Servings: 6
  • Difficulty: Easy
  • Print

Spicy buffalo chicken stuffed sweet bell peppers topped with ranch and blue cheese.

Ingredients

  • 3 bell peppers, cut in half
  • 2 TBS. olive oil, separated
  • 1 lb. chicken breast tenders
  • 2 tsp. smoked paprika
  • salt and pepper
  • 1 cup quinoa
  • 1/2 cup hot sauce (I use Louisiana Wing Sauce–so good–I think Frank’s is overrated)
  • 1 cup shredded Monterrey Jack-Cheddar cheese blend
  • blue cheese, ranch, scallions, for topping

Directions

  1. Preheat oven to 400 degrees. Slice bell peppers in half and place on a rimmed baking sheet, cut-side up. Drizzle 1 tablespoon olive oil over peppers and sprinkle with salt and pepper.
  2. Meanwhile, in a large skillet, heat other tablespoon of olive oil over medium high heat. Sprinkle paprika, salt and pepper over chicken tenders and cook, about 4 minutes per side until chicken is no longer pink.
  3. In a small saucepan, cook quinoa according to package instructions.
  4. Transfer chicken to a bowl and shred with two forks. Pour hot sauce in with chicken and mix until well coated. Add quinoa and mix until everything is well combined.
  5. Spoon chicken-quinoa mixture into bell pepper halves. Sprinkle Monterrey Jack cheese blend on top and then bake until cheese is melted and peppers are crisp-tender, about 20 minutes.
  6. Serve drizzled with ranch and topped with blue cheese and scallions.

Step-By-Step Instructions

IMG_0145

Preheat oven to 400 degrees. Slice bell peppers in half and place on a rimmed baking sheet, cut-side up. Drizzle 1 tablespoon olive oil over peppers and sprinkle with salt and pepper.

IMG_0146

Meanwhile, in a large skillet, heat other tablespoon of olive oil over medium high heat. Sprinkle paprika, salt and pepper over chicken tenders and cook, about 4 minutes per side until chicken is no longer pink. In a small saucepan, cook quinoa according to package instructions. Transfer chicken to a bowl and shred with two forks.

IMG_0147

Pour hot sauce in with chicken and mix until well coated. Add quinoa and mix until everything is well combined.

IMG_0148

Spoon chicken-quinoa mixture into bell pepper halves. Sprinkle Monterrey Jack cheese blend on top and then bake until cheese is melted and peppers are crisp-tender, about 20 minutes.

IMG_0159

Serve drizzled with ranch and topped with blue cheese and scallions.

signature

 

10 thoughts on “Buffalo Chicken Stuffed Peppers

  1. Oh this does sound so good!! I’m always trying to think of some way to do stuffed peppers (my folks love them) that’s different, fun and healthy! Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s