An easy, make-ahead weeknight meal that makes great leftovers and can be easily doubled to feed a crowd or larger family.
Servings: 4stuffed peppers
4large bell peppersany color
1 and 1/2poundschicken thighscooked and shredded
1/2cupcooked quinoayou may also use rice
1/3cupbuffalo sauceor regular hot sauce
1/4cupranch or blue cheese dressing
blue cheese crumblesif 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.