Buffalo Chicken Stuffed Peppers
User Reviews
5
Buffalo Chicken Stuffed Peppers
Description
The recipe involves roasting fresh poblano peppers until their skins blister, then peeling and deseeding them. The peppers are partially filled with prepared Spanish rice, then stuffed with shredded chicken coated in cayenne pepper sauce and mixed with Monterey Jack cheese. Baking the peppers melts the cheese and melds the flavors.
The spicy, smoky flavor of the poblano peppers and cayenne sauce contrasts with the creamy blue cheese dressing spiced with taco seasoning that is drizzled on top after baking. The dish delivers a layered texture with tender roasted pepper, fluffy rice, juicy chicken, and creamy cheese.
This dish makes a flavorful main course that highlights the smoky heat of poblano peppers combined with the zest of buffalo chicken and richness from cheese and dressing. It’s suitable for a dinner with a southwestern flair or a spicy stuffed vegetable entrée.
Ingredients
- 8 poblano pepper fresh
- 1 box Spanish rice Old El Paso brand
- 2 cups chicken cooked & shredded
- 1/4 cup cayenne pepper sauce
- 1 1/4 cup Monterey jack cheese shredded
- 3/4 cup blue cheese dressing thick
- 1 packet taco seasoning Old El Paso brand
- 1/2 cup green onion tops chopped
Instructions
- Prepare the Old El Paso Spanish Rice according to the package instructions. While it's simmering, preheat the oven to 450 degrees F. Place 8 poblano peppers on a rimmed baking sheet and roast in the oven for 15-20 minutes until the skin is bubbly. Carefully peel the loose waxy skin off as much of the peppers as possible and discard.
- Gently cut a long slit in the top of each roasted poblano. Use the tip of the knife to sever the seeds from the top of the pepper then remove the seeds. Scoop an even portion of cooked rice into each pepper, pressing lightly to fill out the bottom of the peppers.
- In a medium bowl, mix the shredded chicken with the cayenne pepper sauce. Toss to coat, then mix in the shredded cheese. Spoon the chicken mixture evenly into each pepper. Bake for 10 minutes, until bubbly and golden.
- While the peppers are baking, whisk the blue cheese dressing with half a packet of Old El Paso taco seasoning. Once the stuffed poblano peppers come out of the oven, drizzle the tops with the zesty blue cheese dressing and sprinkle with chopped green onions. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8peppers
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 236kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 908mg | 38% |
| Potassium | 292mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 99mg | 110% |
| Calcium | 177mg | 18% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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