Recipe: Buffalo Chicken Stuffed Peppers

This recipe is sure to get everyone around the dinner table. It’s become a Your Supper Solution family favorite! You can spice it up or keep it tame, but I bet you everyone will love it! Your Supper Solution members used precooked chicken (or rotisserie chicken) and leftover quinoa they’d made for a previous meal (we have killer leftover strategies).

Let’s get started! You’ll have this meal on the table in no time.

Photo Credit: Cookin_Adventures on Instagram

Photo Credit: Cookin_Adventures on Instagram

Here’s what you’ll need:

  • Chicken, pre-cooked, or rotisserie
  • Quinoa
  • Chicken Stock
  • Red/Orange Bell Peppers
  • Sour Cream
  • Buffalo Sauce, mild
  • Blue Cheese Crumbles, or Shredded Cheese of choice
  • Celery (optional)

Here’s what you’ll do:

  • Preheat your oven to 400 degrees. Prepare your quinoa (keen-wah) per package instructions which usually takes about 15 minutes. I use chicken stock instead of water to give it a better flavor. Season with salt and pepper to taste. Set aside until filling your peppers. NOTE: Having quinoa already cooked makes this meal even quicker!
  • Get out your pre-cooked chicken/rotisserie chicken and cut into bite-sized cubes.
  • Wash peppers and cut out stems. Cut from stem to end and scrape out any ridges or seeds. Generally, I buy and prepare about 1 pepper per person which makes two halves.
  • Mix your cubed chicken with Buffalo sauce (I buy a premade sauce with few ingredients) & sour cream. Here’s the ratio: Per cup of cubed chicken add 1-2 tbsp buffalo sauce (depending on your preferred spice level) and 1 tbsp sour cream. I use at least 4 cups of chicken, so that’s 1/4 – 1/2 cup of sauce and 1/4 cup sour cream. Mix it up. You can add a little more sour cream if you want to cut the heat.
  • Spray a 9 & 13-inch dish with cooking spray. Lay pepper halves in the pan. Layer with 1/4 c quinoa in the bottom of each pepper half and top with buffalo chicken mixure. Repeat until each pepper is filled. Pop in the oven and bake for 20-30 minutes or until cooked through.
  • Top with blue cheese crumbles (if you don’t like blue cheese, you can top with shredded cheese of choice) about 5 minutes before you pull them from the oven.

This is an all-in-one meal, so the sides are built right in. Serve with celery sticks as a crunchy garnish and drizzle with extra buffalo sauce if desired. It’s just enough spice to be nice!

If you like this recipe make sure you check out my easy rotisserie chicken hacks and my recipe for getting dinner on the table two times with less effort!

Don’t miss a single dinner menu. Join the Your Supper Solution family today!

 

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