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.

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