Buffalo Chicken Stuffed Peppers


Well...apparently I took a lil bloggy break in July. Holy moly have we had a fun summer so far! What have you been up to?! I'm prepping a tiny summary for ya {if you're interested!!}, but wanted to pass along a HOT new recipe to you in the mean time.

Buffalo Chicken Stuffed Peppers. 'Nuff said, right?! Whip {and Nae Nae?} this bad boy right on up for an oddly welcomed slap in the mouth.

That blue cheese brings allda boys toda yard.

1# ground chicken
Mozzarella cheese
Cheddar cheese
Frank's Red Hot
Crumbled blue cheese
Ranch packet
Vidalia onion
Ranch {for dipping}

The deets.

{Step 1}

Fry/crumble the chicken, add about 1/2 a dry ranch packet, and set it aside. Dice up your onion, fry it in a little butter and add it to the chicken. Melt 1/2c of Frank's with 2T of butter. When melted, fold it into the chicken/onion mixture and fry until blended.

{Step 2}

Slice your peppers vertically, and lay them skin side up in a small glass dish that has been coated with cooking spray. Add the meat mixture to the centers and bake for 30 minutes on 325...or until the peppers are to your liking. {I like 'em a lil snappy, and just sliiiiightly mushy.}

So pretty!

Stack 'em like dis.

{Step 3}

When the pepps are ready for ya, take them out and top them with some crumbly blue cheese, mozz and chedda. Put them under broil until the cheese is just a bit golden. Serve with ranch dipping sauce...just because!

Eyeball the toppings. {Make sure those eyes are wide!}

This'll pair well with a side of FOOTBALL soon!


We had leftover filling, so we spread it our in a baking dish and topped it with mozz, cheddar and crumbled blue cheese for a yummy dip. See that ramekin of Creamy Cucumbers? Slice up 2 cucumbers and thinly slice a half an onion. In a separate bowl, mix 1/2c sour cream, a few dashes of red vinegar and a few heavy sprinkles of sugar. Mix the dressing over the cucs for a nice cool side.

I missed you. Will chat soon!

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