Buffalo Chicken Stuffed Peppers
Hello, bloggy friends. Fresh Veggies is still out here … I’m just not doing much blogging these days. Clearly, we are still eating so I thought I better share some posts before you decide that I have withered away during the winter. As you will see, there is no chance of withering in my neck of the woods. But, we have been busy with other non-fresh veggie adventures.
What’s on the menu for today? Buffalo chicken stuffed peppers. It’s just something that I threw together but it was pretty darn tasty so I decided the masses needed to read all about it — and see some photos.
I started with some anaheim chiles. They just looked good at the store. They are not organic and, frankly, I’m not even 100% sure they are anaheims. Honestly, I bought them on impulse and didn’t know what I was going to cook with them at the time. Then, GENIUS struck and I had all of the right ingredients at home. BOOM!
Here’s what I threw together:
I don’t really recommend this pre-mix rice thing but my hubby bought it a while back. We love buffalo wings and he is guilty of trying just about anything that is buffalo-flavored. I do not recommend the Buffalo Chicken Wing Sauce-flavored Pringles. OMG-those were horrible. Bleck.
I just cooked the rice as directed, added some cooked/chopped chicken breast. Then, sprinkled bleu cheese on top and baked in the oven at about 350 for 30 minutes or so. Of course, I cleaned and cut the peppers in half but they still had some zing. The peppers could have cooked a little longer but I liked the snap and taste that was still in them. That’s up to you. I really like peppers.
I would recommend adding just a little bit of finely chopped celery to the mix. But, at the time, we didn’t have any in the fridge.
Have you ever made any Buffalo Chicken Wing-inspired dishes? I would love to hear about them. I am certain my hubs would appreciate a new recipe or two as well!