October 30, 2010
Buffalo Chicken Stuffed Peppers
1/2 cup uncooked white rice
3 large red or green peppers, tops removed and seeded
2 chicken breasts
1/2 cup dices onion
1/2 cup chopped celery
1 cup red hot sauce
1/4 teaspoon garlic powder
1 tablespoon dried italian seasoning
2 teaspoons dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled blue cheese
3 2% pepper jack cheese slices
Pre-heat the oven to 350 degrees.
Heat a large pot of water (not completely filled) and boil. Add chicken and boil for about 20 minutes or until the chicken is completely cooked. Shred the chicken (or you can cut into chunks and put through your food processor). Put aside.
Cook the rice as per package directions.
saute onion and the celery in a sauté pan over medium heat. Drain. Add the remaining ingredients (except the blue cheese and pepper jack cheese) and simmer for about 10 minutes.
Add blue cheese into the meat mixture. Taste the mixture and if you prefer a stronger blue cheese flavor, add in more blue cheese.
Place green peppers on baking sheet.
Top each pepper with the pepper jack cheese.
Bake the peppers covered with foil for 45 minutes. (keep the foil from touching the cheese or it will pull the cheese right off.) Bake the pepper uncovered for approximately 15 minutes or until peppers are soft.