Make Ahead Buffalo Chicken Stuffed Peppers
An easy, make-ahead weeknight meal that makes great leftovers and can be easily doubled to feed a crowd or larger family.
Servings: 4 stuffed peppers
Ingredients
- 4 large bell peppers any color
- 1 and 1/2 pounds chicken thighs cooked and shredded
- 1/2 cup cooked quinoa you may also use rice
- 1/3 cup buffalo sauce or regular hot sauce
- 1/4 cup ranch or blue cheese dressing
- blue cheese crumbles if desired
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- 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.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
