Are you a buffalo chicken fan? Then this stuffed pepper recipe is for you! I was inspired by this recipe but also added a few twists to it to make it healthier and easier to put together. As you may have read in some of my other blogs, I love finding “husband approved” recipes and this is one of them. Here is what you will need:
- 4 green or red bell peppers, cut in half and deseeded
- 1 tbsp. extra virgin olive oil
- ½ large onion, chopped
- 2 cloves minced garlic or 1 teaspoon garlic powder
- 3-4 cups shredded chicken
- ¼ cup buffalo sauce
- 1 cup shredded cheese
- 2 cups of cooked brown rice
- Optional: 2 tbsp. freshly chopped chives, or ranch dressing for drizzling
One trick to help speed up my dinner prep is making the chicken in the crockpot. Place chicken and buffalo sauce in the crockpot cooking on high for 4-6 hours. (This way it is ready to go when I get home!) Or you can cook the chicken in a large skillet over medium heat. Shred chicken once it is cooked.
Make brown rice per the package instructions. (Another tip? Make this ahead of time so that you can just add it to the peppers when it’s time to put it all together!) Chop the onions, set aside.
Preheat oven to 400°. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil. Bake empty peppers for 10 minutes and remove from oven.
Add in remaining ingredients: brown rice, buffalo chicken, garlic/garlic powder, onions, and cheese. Bake for 12-18 minutes until all ingredients are heated through and cheese is melted.
Once baked, you can add chives and/or ranch if desired.
Calories/serving (2 halves) with chives and ranch dressing: 395
Calories/serving (2 halves) without optional ingredients: 352