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
Ingredients:
- 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
Directions:
- Preheat oven to 400º 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.
