Stuffed peppers are usually beef and rice. But what about chicken and rice? And what if that chicken was buffalo chicken? Now we’re onto something. These buffalo chicken stuffed peppers are super easy to make and satisfy my buff chick craving in a new and interesting way.
First, cut the top off your bell peppers, hollow out the core, and set aside.
NOTE: I used one package of chicken tenders (about a pound, I think?), which is enough to stuff about 3 medium bell peppers. One stuffed pepper per person (especially when served with a big salad) is perfect.
Next, start preparing your filling. I stuck some rice in the rice cooker. I used 3/4 of the rice cooker cup, which should equate to about 1/2 c. of rice based on standard US cup measurements. I used white rice, but brown rice could be nice too. While the rice cooks, get to work on your chicken. I chopped one package of boneless skinless chicken tenders into nibble size pieces. This is the only actual prep work you’ll do and it’s so easy. Cook it in a skillet with Frank’s Red Hot to taste (enough to nicely coat all the chicken). When the chicken looks cooked through (shouldn’t take long since it’s in small pieces), stir in light cream cheese and melt to combine. I used about 3-4 oz. of cream cheese. I like things on the spicier size so the flavor was perfect for me, but Albert thought I should have changed up the cream cheese to hot sauce ratio for his sensitive tum tum. This is a total personal preference thing.
When the rice is cooked, add it to the skillet to soak up all the sauce and combine with the chicken. Pour this mixture into your peppers and top with shredded sharp cheddar cheese. I know blue cheese might be more traditional, but for this meal I really like the cheddar. Bake in a 400 oven for about 20 minutes (til the cheese is bubbly and the pepper has softened.
What I perhaps would have changed is the pepper color. This meal was very ORANGE. Green or red peppers would have been better for contrast. But I’m not looking to get graded on my presentation here; I’m all about dat taste, which this meal certainly had.
Also, this meal was super easy to pull together and actually not too terrible for you. Yea, you’ve got some carbs in the rice but the rest pretty much falls into camp healthy, especially since it’s kinda light if you serve with a big salad like I did.