Thursday, December 4, 2014

buffalo chicken stuffed peppers... 1 hour and 20 minutes

the goods:

4 chicken breasts
1 medium onion, sliced
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 or 4 bell peppers (I used orange), tops cut off and seeds cleaned out
1/2 cup Frank's buffalo hot sauce
1/4 cup butter
4 slices colby-jack cheese
chips and guacamole, for serving (optional)

Preheat oven to 250 degrees. Mix dry spices together. Place chicken breasts and sliced onion in a single layer on a parchment-lined, rimmed baking sheet. Sprinkle the entire pan with dried spices. Season with salt and pepper. Place a small pat of butter on each chicken breast. Bake for 25-30 minutes or until chicken is cooked through. While chicken is cooking, melt 1/4 cup butter in a small pot over medium-low heat. Once melted add the hot sauce and stir. Remove from heat and set aside. Once chicken is cooked, run a knife through the chicken and onions until chicken is in bite-sized pieces. Combine chicken with hot sauce mixture. Spoon chicken evenly into peppers. Place stuffed peppers in a square baking pan and top with cheese slices. Bake for 35-40 minutes. Serve with guacamole and chips!

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