Buffalo Chicken Stuffed Peppers
Peppers, filled with a buffalo chicken mixture, topped with cheese. Perfect, easy weeknight dinner. Or, prep and freeze for an anytime meal.
Servings 16
Calories 244kcal
Equipment
- Instant Pot with rice steamer
- saucepan
- Baking Pan
Ingredients
- 2 cups white rice cooked
- 8 peppers halved lengthwise
- 1 tbsp butter melted
- 1 cup onion chopped
- 4 jalapenos sliced from the jar, diced
- 1/2 cup bell peppers diced (use the leftover tops after halving peppers)
- 6 cups chicken shredded ( I cooked 3 large chicken breasts, but you can also use a purchased rotisserie chicken for convenience.)
- 8 oz. cream cheese softened
- 1 pkg ranch dressing
- 1/2 cup Buffalo Sauce Franks Original
- 1 1/2 cups mozzarella cheese shredded (may substitute cheddar if desired.)
Instructions
- Cook rice on stovetop according to package directions. If you have a rice steamer, you can use that. Set rice aside as you prepare the peppers and filling.
- Remove tops of peppers and halve each pepper lengthwise. Clean out the seeds inside. Reserve tops to add to the filling.
- Steam peppers until soft or place on a cookie sheet in a 350-degree oven until soft (about 15 min.)
- While peppers are softening, dice the onion, pepper tops, and jalapenos. Saute lightly in butter to combine. Set aside.
- Shred chicken. Combine with the diced onion/pepper mixture.
- Add Buffalo Sauce, ranch dressing and cream cheese
- Combine rice with the chicken and sauce mixture.
- Fill peppers with chicken mixture. Arrange peppers on a large baking sheet.
- Sprinkle mozzarella cheese on each pepper.
- Bake in 350-degree oven for approx. 15-20 minutes.
- Remove from oven and serve with a side of blue cheese dressing or ranch dressing. Can add additional Buffalo Sauce to top of pepper if desired.