Here is a recipe for Buffalo Chicken Stuffed Peppers that serves 4-6 people:
Ingredients:
* 4-6 bell peppers, any color
* 1 pound boneless, skinless chicken breast, cut into small pieces
* 1/2 cup Frank's RedHot sauce (or other buffalo sauce)
* 1/4 cup blue cheese crumbles
* 1/4 cup shredded cheddar cheese
* 1/4 cup chopped fresh cilantro
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon paprika
* Salt and pepper to taste
* 8 ounces cream cheese, softened
* Optional ingredients for other versions:
+ 1 cup cooked rice, quinoa, or farro
+ 1 cup diced tomatoes
+ 1/2 cup diced red onion
+ 1/4 cup crumbled feta cheese
+ 1/4 cup chopped fresh parsley
Cooking Steps:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
4. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes.
5. In a separate bowl, whisk together the buffalo sauce and blue cheese crumbles until well combined.
6. Add the sauce to the skillet and stir to coat the chicken. Cook for an additional 1-2 minutes.
7. In a separate bowl, mix together the cream cheese, paprika, salt, and pepper.
8. Stuff each bell pepper with the chicken and buffalo sauce mixture, followed by a spoonful of the cream cheese mixture.
9. Top each pepper with shredded cheddar cheese and a sprinkle of cilantro.
10. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
11. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Tips for Better Results:
* Use fresh, crisp bell peppers for the best flavor and texture.
* Don't overfill the peppers, as this can cause them to burst open during cooking.
* To get the cheese to melt properly, place the baking dish under the broiler for an additional 1-2 minutes, watching carefully to avoid burning.
* If you want a spicier version, add more buffalo sauce or use hot sauce instead of blue cheese crumbles.
* For a creamier version, add an additional 1-2 tablespoons of cream cheese to the chicken and sauce mixture.
Variations:
* Buffalo Chicken and Rice Stuffed Peppers: Add 1 cup of cooked rice to the chicken and sauce mixture for an added layer of flavor and nutrition.
* Buffalo Chicken and Tomato Stuffed Peppers: Add 1 cup of diced tomatoes to the chicken and sauce mixture for a pop of color and extra flavor.
* Buffalo Chicken and Feta Stuffed Peppers: Add 1/4 cup of crumbled feta cheese to the chicken and sauce mixture for a salty, tangy flavor.
* Buffalo Chicken and Quinoa Stuffed Peppers: Add 1 cup of cooked quinoa to the chicken and sauce mixture for a protein-packed twist.
Note: You can customize the recipe to your taste by adjusting the level of heat, adding different cheeses, or using various vegetables. Experiment and have fun!
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