Buffalo Chicken Stuffed Peppers Recipe
These Buffalo Chicken Stuffed Peppers are a great way to put a spin on dinner. Easy chicken recipes for the win!
Servings 4
Calories 632kcal
Ingredients
- 3 Chicken Breasts ~1/2 lb
- Salt and Pepper to taste
- ⅓ Cup(s) Buffalo Wing Sauce
- 3 Cup(s) of cooked Jasmine Rice
- 4 ounces of softened Cream Cheese
- ¼ Cup(s) Blue Cheese Dressing
- 1 Cup(s) Shredded Cheddar Cheese plus more for topping
- 4-5 Sweet Bell Peppers
Instructions
- Put the chicken in the saucepan and season with salt and pepper. Pour the buffalo wing sauce on top.
- Turn on medium heat and cook the chicken until the meat thermometer shows an internal temperature of 165 degrees. Flip the chicken halfway through cooking, at about the 12-15 minute mark.
- Once the chicken is cooked, remove and put it on a cutting board. Let the chicken rest for 5 minutes.
- Preheat the oven to 350 degrees.
- Mix the cream cheese, blue cheese dressing, and buffalo sauce in a bowl. Stir in the rice. Set aside.
- Shred the cooked chicken and add it to the rice mixture. Add the cheese and stir.
- Core each bell pepper with a paring knife, and take out the seeds and membrane.
- Fill the prepared papers with the rice mixture, and put it in a casserole dish.
- Cover with foil and bake for 10 minutes.
- Take off the foil and bake for another 10 minutes. Remove from the oven and add more cheese. Put back in the oven and bake for 5 more minutes.
Nutrition
Serving: 1g | Calories: 632kcal | Carbohydrates: 46g | Protein: 41g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Cholesterol: 138mg | Sodium: 1013mg | Fiber: 2g | Sugar: 6g
