These Buffalo Chicken Stuffed Peppers are a healthy and easy dinner. They take just 45 minutes to make! Made with leftover rice (or cauliflower rice for a low-carb dinner), leftover chicken, buffalo sauce, and simple pantry spices.
1/2 cupchicken brothor chicken stock or vegetable broth
2tablespoonsunsalted butter
1 1/2cupscooked ricebrown or white
3/4cupshredded cheddar cheeseor colby jack cheese or monterey jack cheese
Instructions
Cut the peppers in half, lengthwise, and discard seeds and membranes. Place the halved peppers in a casserole dish (or sheet pan) and spritz with oil spray. Evenly sprinkle with a couple pinches of salt. Bake, uncovered, for 15 minutes to soften the peppers.
Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the shredded chicken and seasonings (pepper, paprika, salt) and stir to coat.
Pour in the buffalo sauce, chicken stock, and butter. Allow the butter to melt. Then stir in the cooked rice and mix everything until combined. Remove the from heat.
By this time, the peppers should be ready after their initial 15-minute bake. Spoon the chicken mixture into the softened peppers. Cover the peppers with a lid or foil.
Reduce the oven to 350F. Bake the covered peppers for 25 minutes.
After 25 minutes, remove the foil and sprinkle the peppers with shredded cheese. Return the peppers to the oven for 5 minutes to melt the cheese.
Serve warm with choice of toppings (see notes below).
Notes
The nutritional info is for 1/2 a pepper with filling = 1 serving.
Blue Cheese Crumbles or Feta Cheese: After baking the peppers, add 1/4 cup of crumbled blue cheese or feta cheese on top.
Chopped Green Onion
Chopped Cilantro or Parsley
Sour Cream
Plain Greek Yogurt
Homemade Ranch Dressing: The peppers have a spicy flavor due to the buffalo sauce. Adding ranch is the perfect combination. Spoon homemade ranch over the peppers after baking. Use the remaining dressing to make salads or pack in the kids' lunchbox (or for snacking) later in the week.
Blue Cheese Dressing: Buy or make this classic dressing. It's also the perfect compliment to the spicy buffalo filling.