Say it with me: buffalo chicken makes everything better. Let’s say it again: buffalo. Chicken. Makes everything. Better.
Just ask my chili, and then my hummus. Ok, so the hummus doesn’t have chicken in it, but buffalo hummus on chicken is pretty much one of the best snacks we’ve ever eaten in this house. True story. So these buffalo chicken stuffed peppers, as you can imagine, are one of the best meals we’ve made, especially as of late, considering having a baby has made life nutso with no indication it’s slowing down any time soon. Aaaaaand I’m told it’s just going to get busier and crazier as this kiddo learns to move. It’s amazing how much time he takes up even when he still just sits there.
One thing we’ve learned even more than we expected to since having a baby is that it is so important to have food (specifically meals) for us on hand at all times. By the time I get home from work, Matt is out the door to teach classes so it’s all on me to get this kiddo fed, bathed, nursed, and in bed. Time for me to eat? I have to be able to heat something up while I’m preparing the baby’s dinner too so that we can eat dinner together and I’m not stuck scrambling for dinner at 7:30pm after he’s in bed. Bonus points for this recipe– the baby approved too. Score!
I’ve had a hankering for stuffed peppers lately, but I didn’t want to go with the classic beans, rice, and beef. I wanted something different but nothing too difficult to put together. So I had a thought (remember what we said…): buffalo chicken makes everything better. Lightbulb moment! I sealed the deal before even tasting it.
Another bonus for this recipe– being able to prepare something ahead of time can be crucial in actually getting dinner on the table. I was able to shop for and prep these buffalo chicken stuffed peppers on Friday evening (baby in tow!), bake them in the oven during play time on Saturday, and by 5:30pm, we were enjoying an easy, hearty, flavorful meal as a family with some leftovers for lunch on Sunday. Easy peasy.
What I love most about this recipe is that it isn’t absolutely imperative that it be made ahead of time. If you want to prep and bake these stuffed peppers right away, go for it. There’s nothing that says you can’t! Same goes for my make ahead breakfast casserole, which you can bake within a couple hours or up to 24 hours later. Prepping things ahead of time makes for a much smoother process when it’s all hustle and bustle to get a meal on the table.
If you’re looking for something different to shake up your routine dinners, this is the recipe for you. Double it for extra leftovers or a larger family, freeze half of them for another time, or share with a neighbor, friend, or NEW MOM in need. Remember that February is all about the love, so spread some in the form of buffalo chicken stuffed peppers.
Hopefully the recipient is aware of the mantra! 😉
- 4 large bell peppers (any color)
- 1 and ½ pounds chicken thighs, cooked and shredded
- ½ cup cooked quinoa (you may also use rice)
- ⅓ cup buffalo sauce (or regular hot sauce)
- ¼ cup ranch or blue cheese dressing
- blue cheese crumbles, if desired
- Prepare your peppers by slicing off the top portion and cleaning out the seeds and ribs. Place cleaned out peppers upright in a baking dish (I find an 8" round cake pan to work well here for 4 peppers). Set aside.
- Place the shredded chicken, quinoa, buffalo sauce, and dressing in a large bowl. Stir until completely combined.
- Spoon the chicken mixture evenly into the peppers. Cover stuffed peppers tightly and chill in the refrigerator until ready to bake, or up to 1 day.
- When you are ready to bake the peppers, preheat oven to 350ºF. Bake prepared peppers in the oven for 35-40 minutes, or until peppers are tender. Allow to cool about 10 minutes before serving. Sprinkle with blue cheese and a drizzle of extra buffalo sauce, if desired, before serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Baked peppers may be frozen, wrapped tightly, up to 3 months. Thaw in refrigerator overnight and reheat as desired. Unbaked peppers may be frozen, wrapped tightly, up to 3 months. Thaw in refrigerator overnight and bake before serving.