CHEESY BUFFALO CHICKEN AND VEGGIE STUFFED PEPPERS

Ingredients

• 3 bell peppers, any color!
• 1/2 cup chopped onion, white or yellow
• 2 small jalapenos, seeds and stems removed (3 TBSP diced)
• 1 heaping cup chopped cooked chicken*
• 4 oz grated cheese (I used pepper jack + cheddar)
• 3 TBSP Frank’s Red Hot sauce
• 1 TBSP butter, melted
• salt and pepper to taste
choose your favorite toppings:
• chopped green onion
• 1 small jalapeño, sliced thin
• extra hot sauce, to taste
• red pepper flakes (a fiery garnish!)
• ranch or blue cheese dressing
• crumbled blue cheese

Instructions

1. Pre-heat oven to 400 degrees F.
2. Cook chicken via your preferred method if you're not using up leftover chicken from a previous meal or meal prep-a-thon. See notes for tips and options!
3. Next slice the top off of one of the peppers (horizontally like a lid) and chop the ring of bell pepper around the stem so you have 1/3-1/2 cup of diced bell pepper. Set aside.
4. Slice each remaining bell pepper in half.
5. Hollow out each pepper, removing stem, seeds, etc...
6. Lay pepper halves on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
7. While the peppers cook, sauté your onion, jalapeños and bell pepper until tender.
8. Add your chicken along with roughly 75% of the cheese, hot sauce, and melted butter.
9. Season with salt and pepper, to taste.
10. Stuff your peppers to the brim with filling and top with remaining cheese.
11. Return peppers to the oven and bake for an additional 10 minutes until hot and melty.
12. Top with your choice of toppings from the list above and dig in!

Source>>CHEESY BUFFALO CHICKEN AND VEGGIE STUFFED PEPPERS@peasandcrayons

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