Buffalo Chicken Stuffed Peppers -

Buffalo Chicken Stuffed Peppers

Peppers, filled with a buffalo chicken mixture, topped with cheese. Perfect, easy weeknight dinner. Or, prep and freeze for an anytime meal.

Course Main Course

Cuisine American

Keyword buffalo chicken, stuffed peppers, peppers, bell peppers

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 244kcal

2 cups white rice cooked
8 peppers halved lengthwise
1 tbsp butter melted
1 cup onion chopped
4 jalapenos sliced from the jar, diced
1/2 cup bell peppers diced (use the leftover tops after halving peppers)
6 cups chicken shredded ( I cooked 3 large chicken breasts, but you can also use a purchased rotisserie chicken for convenience.)
8 oz. cream cheese softened
1 pkg ranch dressing
1/2 cup Buffalo Sauce Franks Original
1 1/2 cups mozzarella cheese shredded (may substitute cheddar if desired.)

Cook rice on stovetop according to package directions. If you have a rice steamer, you can use that. Set rice aside as you prepare the peppers and filling.
Remove tops of peppers and halve each pepper lengthwise. Clean out the seeds inside. Reserve tops to add to the filling.
Steam peppers until soft or place on a cookie sheet in a 350-degree oven until soft (about 15 min.)
While peppers are softening, dice the onion, pepper tops, and jalapenos. Saute lightly in butter to combine. Set aside.
Shred chicken. Combine with the diced onion/pepper mixture.
Add Buffalo Sauce, ranch dressing and cream cheese
Combine rice with the chicken and sauce mixture.
Fill peppers with chicken mixture. Arrange peppers on a large baking sheet.
Sprinkle mozzarella cheese on each pepper.
Bake in 350-degree oven for approx. 15-20 minutes.
Remove from oven and serve with a side of blue cheese dressing or ranch dressing. Can add additional Buffalo Sauce to top of pepper if desired.