Buffalo Un-chicken Stuffed Peppers

Updated: Jun 7, 2018


Vegetarianed Up Handy Eats Recipe | Time: About 20 minutes | Serves: 4 peppers


Ingredients:

4 bell peppers, seeds and core removed, tops removed

3/4 cup shredded #carrots, cut into smaller pieces

1 tb olive oil, plus oil for drizzling on peppers

salt and pepper, to taste

1 shallot, chopped

2 cloves garlic, chopped

2 chicken breasts (or 3 cups rotisserie chicken) [subbed with pulsed equal parts #chickpeas and #artichokes]

1/2 cup buffalo sauce

2 cups shredded gouda [subbed colby]

ranch dressing, for drizzling over the peppers [skipped]

2 tb fresh parsley


Directions:

Preheat oven to 400 degrees. In the meantime, place the chicken breasts in a large pot of water and bring to a boil, with a little salt. Let boil for approximately 15-20 minutes, depending on the thickness of the chicken. Take out of the chicken breasts and check the temperature with a thermometer to see if it's done. Once cooked through, shred the chicken and set aside. Spray a baking dish with non-stick cooking spray and place the bell peppers in the baking dish, cut side up. Drizzle with olive oil, salt and pepper.

In a large skillet over medium heat, add 1 tb of olive oil and cook the onions for 3-4 minutes. Add in the garlic and cook another minute. Add in the carrots, chicken, and hot sauce. Stir to combine and let simmer for just 1-2 minutes. Remove from the heat and divide the chicken mixture evenly among the peppers. Top each pepper with the gouda cheese and bake for 15-20 minutes until cheese is melted. Top with ranch and fresh parsley.


[Instead of chicken, I pulsed a can of drained chickpeas and a can of drained artichoke hearts in a food processor until it reached a shredded chicken consistency.]


What I ate and drank today (1/9/2018)

2 stuffed peppers

2/3 cup leftover jambalaya

96 oz of water

1.5 cups of decaf coffee

2 glasses of red wine, because cramps are real, people

Exercise

2.6 miles walking

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