5 from 46 votes
Buffalo Chicken Stuffed Peppers
Roasted poblano peppers are filled with a mixture of cooked Spanish rice, shredded chicken tossed in cayenne pepper sauce, and melted Monterey Jack cheese. After baking, they're topped with a blue cheese dressing mixed with taco seasoning. The result is a spicy, cheesy stuffed pepper with a balance of smoky heat and creamy topping.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
peppers
Calories:
236 kcal
Course:
Appetizer, Dinner
Cuisine:
American, Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 peppers
Amount Per Serving
Calories 236
% 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.