Poivrons farcis au poulet Buffalo à préparer à l’avance

Ingrédients

• 4 large bell peppers (any color)
• 1 and 1/2 pounds chicken thighs (cooked and shredded)
• 1/2 cup cooked quinoa (you may also use rice)
• 1/3 cup buffalo sauce (or regular hot sauce)
• 1/4 cup ranch or blue cheese dressing
• blue cheese crumbles (if desired)

Préparation

1. 1

   Prepare your peppers by slicing off the top portion and cleaning out the seeds and ribs. Place cleaned out peppers upright in a baking dish (I find an 8" round cake pan to work well here for 4 peppers). Set aside.

2. 2

   Place the shredded chicken, quinoa, buffalo sauce, and dressing in a large bowl. Stir until completely combined.

3. 3

   Spoon the chicken mixture evenly into the peppers. Cover stuffed peppers tightly and chill in the refrigerator until ready to bake, or up to 1 day.

4. 4

   When you are ready to bake the peppers, preheat oven to 350ºF (177ºC). Bake prepared peppers in the oven for 35-40 minutes, or until peppers are tender. Allow to cool about 10 minutes before serving. Sprinkle with blue cheese and a drizzle of extra buffalo sauce, if desired, before serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Baked peppers may be frozen, wrapped tightly, up to 3 months. Thaw in refrigerator overnight and reheat as desired. Unbaked peppers may be frozen, wrapped tightly, up to 3 months. Thaw in refrigerator overnight and bake before serving.