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Home > posts > 2013 > 03 > 20130320_075100_buffalo-chicken-and-veggie-stuffed-pepper.html
Buffalo Chicken and Veggie Stuffed Pepper
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The original plan was to make something like the buffalo chicken poblanos[@rev]but I couldn't find poblanos and I only had a smallpiece of chicken. So I used green peppers and I made a filling with lots of vegetable fillers. First, I cut the pepper and baked it in the oven (425°F) while I was preppy the rest so it could pre-bake. I didn't time it butI'd say it was about 20 minutes. I made a filling with the following:
Shredded chicken (9oz, done in the pressure cooker then shredded in the mixer. Also with Frank's Red Hot in the water)
lots (and lots) of spinach
the tops of the green pepper and half a red pepper
half an onion
Franks Red Hot
Goat cheese medallion
some shredded (2%) cheese
I used goat cheese instead of Laughing Cow wedges because I thought it would add more flavor. I didn't end up tasting it at all so I probably won't do that again. When this was all done, I filled the peppers, topped them with a bit more shredded cheese and baked them at 425 for half an hour.
It was very good but very wet. When I cut into the pepper, water basically poured everywhere. I ended up cutting it so it was basically like eating the filling with a bit more pepper. I still enjoyed it but I think I need to do a better job draining the drying the filling first. And maybe use fewer peppers in the filling so that the pepper shell's flavor didn't meld into it.
I also had a plain spinach salad.
Points Plus for the peppers:
Shredded Cheese...5
Goat Cheese...2
~9 oz chicken...8
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15 for two so figure 9 for last night (since I ate the extra filling) and 7 for lunch.
Original WP Post ID: 3293
Original WP Pub Date: 2013-03-20_075100