Ingredients
Scale
Here’s your shopping list for creating magic in under an hour. I promise, there’s nothing here you can’t pronounce:
- 4 large bell peppers, any color
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1 cup cooked rice or quinoa
- 1 cup shredded cheddar cheese
- 1/4 cup diced green onions
- 1/2 cup ranch or blue cheese dressing
- Salt and pepper to taste
- Optional: Chopped cilantro for garnish
If you’re missing an ingredient, don’t fret. Swap in what you have. No cheddar? Try mozzarella. Out of quinoa? Stick with rice.
Instructions
Let’s get these peppers on the table with easy-to-follow instructions:
- Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, mix together the shredded chicken, buffalo sauce, cooked rice or quinoa, and half of the cheese.
- Stuff each pepper with the chicken mixture, packing it down gently with your spoon.
- Place the stuffed peppers in a baking dish and sprinkle the remaining cheese on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let them cool for a few minutes. Drizzle with ranch or blue cheese dressing and sprinkle with diced green onions before serving.
Remember, it’s okay if they aren’t picture-perfect. The beauty of home cooking is in its imperfections.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Buffalo Chicken Stuffed Peppers, recipe, cooking, food
