Friday, July 17, 2015

Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: Savory Sweet and Satisfying

I remember eating stuffed peppers as a child. I also remember the family dog jumping up on a chair and eating someones stuffed pepper. The dog sure thought they were good, I never got excited about them, they were just okay.

The peppers I grew up with were the "traditional" stuffed peppers. But these stuffed peppers are not traditional and worth getting excited about. They are spicy, cheesy and delicious.

Buffalo Chicken Stuffed Peppers
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
3 teaspoon all purpose flour
2 carrots, peeled and shredded
1 large piece of celery, thinly sliced
1 cup shredded cheddar cheese, divided
3 tablespoon hot sauce
2 tablespoon light ranch dressing
4 bell peppers, any color

Preheat oven to 400ยบ F.

Cut the peppers in half and remove the stem and seeds. Place the pepper halves on a rimmed baking sheet.

In a medium bowl combine the raw chicken and the flour. Add in the carrots, celery, 1/2 cup cheddar cheese, hot sauce and ranch dressing. Mix well.

Divide the chicken mixture evenly between the peppers. Top each pepper evenly with the remaining cheese.

Bake for 30-40 minutes or until the chicken is completely cooked and the peppers have reached your desired softness.

Serves: 4
Calories: 301
Total Fat: 11.6g
   Saturated: 0.2g
   Polyunsaturated: 0.2g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 67.5mg
Sodium: 803.4mg
Potassium: 402.8mg
Total Carbs: 13.9g
   Dietary Fiber: 3.6g
   Sugars: 7g
Protein: 36.8g
Vitamin A: 154.2%
Vitamin C: 382.9%
Calcium: 4.7%
Iron: 8.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cook the Story.
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