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Buffalo Chicken Stuffed Peppers

Great recipe to try from our friends at the Flexman Flat.
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Extra Virgin Olive Oil, about a TBSP swirl in pan before putting chicken in pan
12 ounces Shredded Chicken
1/2 tsp Dried Dill
1/2 tsp garlic powder
1/2 tsp Onion powder
1/2 tsp parsley, dried
1/4 C Moore’s Original Buffalo Sauce
4 Bell Peppers, cut in half and seeds/membranes removed
Toppings: Feta Cheese, Avocado (smashed with red onion), Jalapenos


To Cook: Preheat Oven to 350 degrees. Heat oil in pan. Add chicken, Dill, garlic and onion powders. Once chicken warmed through, about 5 minutes, add the buffalo sauce. Mix until evenly coated and warmed through. While chicken is warming, cut peepers in half, remove seeds and membranes, then place in square baking dish.

To assemble, divide chicken mixture into 4, about 3 ounces, and fill the peppers. Bake about 15 minutes, or until peppers are soft. Remove peppers from oven. Place toppings on. I sprinkled with feta and put the avocado on mine, James only feta cheese. I served with 1/4 cup quinoa that I made with the same seasonings in this recipe.