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Spicy Buffalo Chicken Stuffed Bell Peppers
Spicy Buffalo Chicken Stuffed Bell Peppers for your easy, protein- and veggie-packed pleasure! Rotisserie chicken brings this together even faster, and, yes, I leave blue cheese off mine, but that’s a me thing — feel free to make it yours!
Spicy Buffalo Chicken Stuffed Bell Peppers
Ingredients
1 rotisserie chicken, skin discarded (optional, but I like the texture better this way), meat removed and shredded
1/4 cup (4 tbsp) butter
1 medium yellow onions, small diced
1 bunch scallions, cleaned and thinly sliced
1 garlic clove, chopped
4 red bell pepper, 3 halved and cored and 1 small diced
1/4 cup Frank’s Red Hot or 1/2 cup Buffalo Sauce like Primal Kitchen
2 tablespoons olive oil
2 Serrano chiles, minced (optional)
1 cup grated Monterey Jack, cheddar or gruyere cheese
Garnish (optional):
Sour cream or whole milk greek yogurt
Scallions, thinly sliced
Instructions
•Preheat oven to 350F.
•Melt butter in a large cast enamel dutch oven or other pot until sizzling over medium heat, then add onions and scallions and allow to sweat until translucent, about 3 minutes. Add the garlic and cook a minute more. Add the diced bell pepper and cook until just warmed through to preserve a bit of texture in the finished dish. Add the shredded chicken and toss to combine.
•Add the buffalo sauce over the chicken mixture and stir to combine and allot to heat through, about 3 minutes. Cover and set to the side while you prepare your peppers.
•On a baking sheet lined with parchment paper for easier clean up, arrange the 6 halves of your bell peppers. Drizzle with olive oil and sprinkle with salt, then rub on all sides to coat. Scoop about half a cup of the chicken mixture into each bell pepper half to create a nice mound. Top with a some of the chiles if using, and sprinkle each half with 2-3 tablespoons of grated cheese. Place baking sheet in the oven and roast until cheese is melty and lightly golden brown and the peppers have softened and wrinkled a bit, about 30 minutes — longer or shorter depending on how soft you like your peppers.
•To serve, top with a dollop of sour cream or yogurt, a scattering of scallions and a pinch of flaky salt and enjoy!
•Feel free to add the traditional blue cheese in here if desired! You can toss crumbles in with the shredded chicken mixture just before filling the peppers and sprinkle more overtop to serve.
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