A few years ago, I saw a post on a blog, Bess Be Fit, for Buffalo Marinara Shredded Chicken. The blog doesn't exist anymore but the recipe was something along the lines of chicken breasts + buffalo sauce + marinara sauce + turkey bacon, cooked in a crock pot then shredded up. I've made it a few times and been totally obsessed (though never with the turkey bacon because I never have it, but that would probably be even better!) I like it because you get the buffalo sauce taste but it's not crazy intense because the marinara sauce is more mild.  

 

A few weeks ago, I saw a post on Mal Smiles for Buffalo Ranch Chicken Stuffed Peppers. Mal said the recipe turned out great but it was a biiiiit spicy (and I'm a total wimp so I know if something is spicy I won't be able to handle it, haha) so I got the idea... why not merge the two buffalo recipes?

 

So I made...

 

Buffalo Chicken Stuffed Peppers!

adapted from Mal Smiles + Bess Be Fit

 

Ingredients

(2-4 servings*)

  • 2 boneless, skinless chicken breasts
  • 2 green peppers (you could use fancy colored ones but green are always cheapest :) )
  • 1 c. (total) of buffalo sauce + marinara sauce combined. You can do equal parts of each, so 1/2 c. each (which I did, but it was sliiiightly on the spicy side for my taste) or if you want it less spicy do more like 1/4 c. buffalo + 3/4 c. marinara (which is what I might try next time)
  • cheese?! (if you live in the kinda house that enjoys that ;) )

 

1. Cook chicken, shred, and mix with sauces.

I cooked the chicken breasts in the crock pot just to make it easy-- so I put the (frozen) chicken breasts in the crock pot, covered with the buffalo sauce and marinara sauce, and cooked on low for 8 hours. You could also bake them and shred them up, or just cook them in the crock pot with water or chicken broth and then shred then mix in the buffalo + marinara sauce... whatever floats your boat.

Here's what my post-cooking chicken looked like.

 

 

2. Cut open the two green peppers.

Remove the seeds/guts, and put them in a glass baking dish.

 

Pepper guts.

 

 

3. Stuff peppers.

Add the shredded chicken + buffalo/marinara mixture inside the peppers.

 

4. Bake for 35-40 minutes at 350.

If you want the peppers super soft, maybe do a bit longer. Oh, I kept the dish uncovered, too.

 

5. If you're adding cheese...

Cook for 35 minutes, then top with the cheese, and cook for an extra 5 minutes.

 

*We ate these with rice and peas on the side, so we each only ate half of the pepper and had the rest for lunch the next day. It was reeeeally good both right out of the oven and as leftovers :) But if you just eat them without other sides, it's probably only 2 servings total.

 

Side note: the buffalo sauce + marinara + chicken is an amazing concoction on it's own, so I would highly recommend whipping that up for dinner sometime! Same directions as above for the chicken, cook it all together in the crock pot for 8 hours on low or 3-4 on high, shred it up, and enjoy! So good.

 

 

Are you a fan of spicy foods? Oooor a wimp like me? :)