Buffalo Chicken Stuffed Peppers

 

Not to toot my own horn... but these are amazing. I wanted to try something a little different this week, and these buffalo chicken stuffed peppers were perfect! Easy, fast, and delicious. You can also use leftover chicken for this recipe, which is always a plus in my book. These are also easy to freeze as leftovers and reheat later. Serve it with a nice crunchy salad topped with ranch or blue cheese dressing and you've got a new recipe for the dinner rotation. 

Ingredients

(serves 4-6)

• 3 medium-large bell peppers (any color you like)
• 2 shredded chicken breasts (or about 3 cups shredded chicken)
• 1 can black beans- drained and rinsed
• 5 tablespoons cream cheese softened 
• 2/3-1 cup buffalo sauce
• colby jack cheese for topping 
• green onions for topping
• olive oil

Directions 

Preheat oven to 350 F. Put your shredded chicken in a bowl, pour in your buffalo sauce, and mix. Start with 2/3 cup then see if you need more. 

Next put your cream cheese in as chunks. Mix thoroughly. It helps if you sort of spread it through. with a spatula and then stir. Next, stir in your drained and rinsed black beans. 

Cut your bell peppers in half lengthwise and remove the seeds. Rub lightly with olive oil and season with salt and pepper. Place them in a 9x13 baking dish. Pour in enough water to barely cover the bottom of the dish. This will help the peppers get tender. 

Fill each pepper with your filling. Don't be stingy, fill it all the way up! Then sprinkle with shredded cheese. (You can save leftover filling and it is as a dip as well!)

Bake at 350 F for about 30 minutes. Then top your peppers with some green onion. 

My husband ate his in about 5 seconds. Serve them with a salad topped with ranch or blue cheese dressing. 

Enjoy! 

Buffalo Chicken Stuffed Peppers

Miz Helen's Country Cottage- Lauren 

Ingredients 

(serves 4-6)

• 3 medium-large bell peppers (any color you like)
• 2 shredded chicken breasts (or about 3 cups shredded chicken)
• 1 can black beans- drained and rinsed
• 5 tablespoons cream cheese softened 
• 2/3-1 cup buffalo sauce
• colby jack cheese for topping 
• green onions for topping
• olive oil

Directions: 

1. Preheat oven to 350 F. Put your shredded chicken in a bowl, pour in your buffalo sauce, and mix. Start with 2/3 cup then see if you need more. 
   
   
2. Next put your cream cheese in as chunks. Mix thoroughly. It helps if you sort of spread it through. with a spatula and then stir. Next, stir in your drained and rinsed black beans. 
3. Cut your bell peppers in half lengthwise and remove the seeds. Rub lightly with olive oil and season with salt and pepper. Place them in a 9x13 baking dish. Pour in enough water to barely cover the bottom of the dish. This will help the peppers get tender. 
4. Fill each pepper with your filling. Don't be stingy, fill it all the way up! Then sprinkle with shredded cheese. 
5. Bake at 350 F for about 30 minutes. Then top your peppers with some green onion. 
6. Serve them with a salad topped with ranch or blue cheese dressing. 

Print Recipe

Though we still have restrictions in place, we were able to get outside today and enjoy the sunshine! We also got to explore a new castle close to our village. What did you do to get outside this week? 

Sending good vibes your way! 

Lauren