Cheesy Buffalo Chicken and Veggie Stuffed Peppers

• Gluten free

• Meat

  • 1 heaping cup Chicken, cooked
  • 3 tbsp Frank's red hot sauce

• Produce

  • 3 Bell peppers
  • 1 Green onion
  • 1 Jalapeno, small thin
  • 2 Jalapenos, small
  • 1/2 cup Onion, white or yellow

• Condiments

  • 1 Hot sauce
  • 1 Ranch or blue cheese dressing

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1 Blue cheese
  • 1 tbsp Butter
  • 4 oz Cheese, grated

Found on peasandcrayons.com

Description

Ingredients

• 3 bell peppers, any color!
• 1/2 cup chopped onion, white or yellow
• 2 small jalapenos, seeds and stems removed (3 TBSP diced)
• 1 heaping cup chopped cooked chicken*
• 4 oz grated cheese (I used pepper jack + cheddar)
• 3 TBSP Frank’s Red Hot sauce
• 1 TBSP butter, melted
• salt and pepper to taste
• chopped green onion
• 1 small jalapeño, sliced thin
• extra hot sauce, to taste
• red pepper flakes (a fiery garnish!)
• ranch or blue cheese dressing
• crumbled blue cheese

Directions

• Pre-heat oven to 400 degrees F.
• Cook chicken via your preferred method if youre not using up leftover chicken from a previous meal or meal prep-a-thon. See notes for tips and options!
• Next slice the top off of one of the peppers (horizontally like a lid) and chop the ring of bell pepper around the stem so you have 1/3-1/2 cup of diced bell pepper. Set aside.
• Slice each remaining bell pepper in half.
• Hollow out each pepper, removing stem, seeds, etc...
• Lay pepper halves on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
• While the peppers cook, sauté your onion, jalapeños and bell pepper until tender.
• Add your chicken along with roughly 75% of the cheese, hot sauce, and melted butter.
• Season with salt and pepper, to taste.
• Stuff your peppers to the brim with filling and top with remaining cheese.
• Return peppers to the oven and bake for an additional 10 minutes until hot and melty.
• Top with your choice of toppings from the list above and dig in!

Nutrition