Leftover buffalo chicken takes on new life in these Buffalo Chicken Stuffed Peppers with a creamy blue cheese sauce.
How To Use Leftover Buffalo Chicken
Back in October, we made some Lightened Up Buffalo Chicken in a Crock Pot.
Buffalo Chicken is a great meal to break out any time of year, and it’s a perfect way to feed a crowd.
(Game day planning, anyone?)
But, when the party’s over and you’re left a little sick of Buffalo Chicken sandwiches, don’t worry, because these stuffed peppers transform that meat into a quick weekday meal.
Making Stuffed Peppers
Growing up, stuffed peppers were done exclusively in the Italian style – ground beef and rice filled huge green peppers that stood, baking in a bubbling sea of crushed tomatoes and herbs.
That remains one of my favorite dishes to this day.
But, why couldn’t peppers be the perfect vehicle for more than an Italian-themed stuffing?
The idea was nearly revolutionary in my mind.
So, we went for it.
Our Buffalo Chicken Stuffed Peppers Recipe
The buffalo chicken filling in these stuffed peppers is bright and spicy. But, you can always tone town the spice by omitting the additional hot sauce.
And, while these peppers stuffed with leftover shredded buffalo chicken and rice are tasty in themselves, the real kicker is the sauce.
Making A Healthy Blue Cheese Sauce
Who would have thought that a little yogurt and some blue cheese crumbles would come together to make a tasty and healthy blue cheese sauce that would bring the perfect touch of creamy, cheesy zing to a dish?
It’s like your hot wings, blue cheese, and celery reincarnate in one little boat.
Leftovers have never been better!
Leftover buffalo chicken takes on new life in these stuffed peppers with a creamy blue cheese sauce.
Yield: 4 pepper halves
- 2/3 c plain yogurt
- ¼ c blue cheese, crumbled
Preheat oven to 375F.
- Slice green peppers in half and remove seeds and stem. Place halves on an aluminum foil-lined baking sheet.
- In a medium bowl, mix together meat, cooked rice, diced onion, and hot sauce. Fill green pepper halves with buffalo chicken mixture.
- Cover loosely with aluminum foil and bake 40-50 minutes, until peppers are soft.
- In a small bowl, mix blue cheese with yogurt. Cover and refrigerate to let the flavors develop while the peppers are baking.
- Serve each pepper topped with blue cheese sauce.