I love buffalo anything! Being part Italian, I also love a mean stuffed pepper. As game day approaches, I thought a fun and clever food would be to stuff some peppers up buffalo style. They are easy and super pleasing and of course, peppers help to make this dish healthy. This dish preps up in no time and is a great way to recycle leftovers too. These buffalo stuffed peppers are a family pleaser. The leftovers also re-heat wonderfully. That is if there are any! For an extra kick, try topping the peppers with blue cheese instead of mozzarella and bake as usual. Here’s how they came together:
Buffalo Stuffed Peppers
4 breaded chicken breasts (or breaded tofu) warmed and cubed
1 cup of cooked white rice
1 cup of shredded mozzarella cheese
Frank’s Buffalo Hot Sauce
1 tbsp dried parsley
1/2 yellow onion- finely diced
4 large red peppers
1 cup of chicken stock
Preheat oven to 400 degrees Fahrenheit
Half the peppers, remove the stems and seeds and rinse. Place them in a rectangular pan.
In a medium sized mixing bowl, combine the breaded chicken or tofu, rice, 1/2 cup of shredded cheese, onion and parsley, and black pepper to taste. Add in about a 1/2 cup of hot sauce and mix in. Keep adding more until the filling is well coated but not drenched.
Scoop the filling into the peppers. Top with remaining mozzarella cheese.
Add the chicken stock to the bottom of the pan.
Cover with aluminum foil and bake for 45 minutes on the center rack. Then remove the foil and bake for 5 minutes more until the cheese begins to brown.
Serve the buffalo stuffed peppers in bowls and remember to spoon a bit of the broth from the pan onto the top of the pepper.