Buffalo Chicken Stuffed Poblano Peppers Recipes

BUFFALO CHICKEN STUFFED PEPPERS

Buffalo Chicken Stuffed Peppers image

These cheesy Buffalo Chicken Stuffed Peppers are a healthy, low-carb way to get your Buffalo fix! Easy, gluten free, keto and 100% delicious!

Provided by Erin Clarke / Well Plated

Time 50m

Number Of Ingredients 11

Ingredients

3 bell peppers (any colors you like; I used a mix of red and green)
2/3 cup classic hot sauce (such as Frank's RedHot)
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups cooked, shredded chicken
1/2 cup nonfat plain Greek yogurt (plus additional for serving)
3/4 cup shredded provolone cheese or Mozzarella cheese (I used a 50/50 blend, divided)
1/2 cup crumbed feta cheese or blue cheese
1/4 cup finely chopped green onions

Steps:

Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
Stir in the shredded chicken, coating with the sauce.
Stir in the Greek yogurt and 1/4 cup of the provolone.
Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

Nutrition Facts : ServingSize 1 pepper halve (with feta), Calories 215 kcal, Carbohydrate 5 g, Protein 20 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Fiber 1 g, Sugar 4 g

BUFFALO CHICKEN STUFFED PEPPERS

Buffalo Chicken Stuffed Peppers image

Buffalo Chicken Stuffed Peppers: This easy recipe combines zesty Mexican flavors and an all-American classic. Buffalo wings and poblano peppers!

Provided by Sommer Collier

Categories Appetizer dinner

Time 1h

Number Of Ingredients 8

Ingredients

8 fresh poblano peppers
1 box Old El Paso Spanish Rice
2 cups chicken, (cooked & shredded )
1/4 cup cayenne pepper sauce
1 1/4 cup Monterey jack cheese, (shredded)
3/4 cup thick blue cheese salad dressing
1 packet Old El Paso Taco Seasoning
1/2 cup green onion tops, (chopped)

Steps:

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 Facts : ServingSize 1 pepper, Calories 236 kcal, Carbohydrate 27 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 908 mg, Fiber 3 g, Sugar 4 g

BUFFALO CHICKEN STUFFED POBLANO PEPPERS

Buffalo Chicken Stuffed Poblano Peppers image

Since I do not like green bell peppers, I decided to create a filling that would go well with my favorite pepper, a poblano. After a few taste tests with my family, this stuffed poblano peppers recipe is now one of our favorites. I have also added black beans, used Cubanelle peppers and served with cilantro lime rice. -Lorri Stout, Gaithersburg, Maryland

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 poblano peppers
2 tablespoons butter
4 green onions, thinly sliced, divided
3 cups shredded cooked chicken breast
1 cup frozen corn (about 5 ounces), thawed
4 ounces cream cheese, cubed
3/4 cup shredded Mexican cheese blend, divided
1/2 cup Buffalo wing sauce
1/4 cup crumbled blue cheese
1 teaspoon granulated garlic

Steps:

Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 15x10x1-in. baking pan. In a large skillet, heat butter over medium-high heat. Add 3 green onions, sliced; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted., Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and sliced green onion; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 668mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN STUFFED POBLANO PEPPERS

Chicken Stuffed Poblano Peppers image

Make and share this Chicken Stuffed Poblano Peppers recipe from Food.com.

Provided by Kelly

Categories Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large poblano peppers
1 large boneless skinless chicken breast
4 ounces cream cheese (1/2 a package)
1/4 of a small onion, finely chopped or 1/4 use 1 tbsp. onion powder
1/4 of a medium green pepper, finely chopped
chili powder
chopped garlic or garlic powder
1/2 cup monterey jack pepper cheese, shredded

Steps:

Cut a slit lengthwise down each pepper and carefully scrape out the seeds - keeping the pepper as intact as possible. Some people find that cutting a small slit at the top and bottom will create a flap which makes seeding and stuffing easier. Put oven on broil. Put a layer of aluminum foil on a cookie sheet and spray it lightly with Pam or brush with olive oil to keep peppers from sticking. Roast peppers about 4 minutes on each side until the skin turns black. Remove from oven and allow to cool enough to pick them up.
In a skillet (medium high heat) with a tiny bit of butter or oil, sweat the onions and peppers. Add chicken and half the chili power and garlic powder. Cook chicken well. Dump contents of skillet into a bowl and add cream cheese, rest of chili powder and a dash or two of hot sauce if you want some kick. Mix well.
Pick up each pepper carefully laying it flat in your hand (otherwise they have a tendency to tear) and use a knife in a scraping motion to remove as much skin as possible. Stuff peppers with chicken stuffing. Top peppers with sprinkled cheddar or Monterey Jack and bake about 12 minutes at 400 degrees. Four peppers serves four.

Nutrition Facts : Calories 245.8, Fat 16.2, SaturatedFat 9.2, Cholesterol 60.9, Sodium 188, Carbohydrate 12.4, Fiber 4.6, Sugar 0.6, Protein 15

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