Buffalo Chicken Stuffed Peppers with Orzo
These Buffalo Chicken Stuffed Peppers with Orzo are creamy, spicy, and easy to make on busy weeknights. Filled with buffalo chicken, orzo, and plenty of cheesy flavor, they’re a great way to use leftover or rotisserie chicken.
Servings: 6
Calories: 376kcal
Ingredients
- 1 cup orzo, cooked according to package directions and drained (½ cup dry)
- 1 ½ cups shredded cooked chicken
- 4 oz cream cheese, softened
- ¾ cup shredded Italian cheese or mozzarella
- ½ cup blue cheese crumbles (reserve ¼ cup for topping)
- 1 ½ tablespoon hot sauce, such as Frank’s Red Hot
- ¼ cup ranch dressing
- ¼ cup grated Parmesan cheese
- 2 scallions, thinly sliced
- 1 teaspoon minced garlic
- salt and pepper, to taste
- 3 bell peppers,, sliced in half, seeds and white parts removed
Instructions
- Preheat oven’s broiler to high.
- Slice peppers in half lengthwise and place cut side down on a cooking spray greased broiler safe pan.
- Place under broiler and broil 5-10 minutes checking occasionally, until slightly charred.
- Remove from oven, flip over and allow to cool slightly.
- Turn off broiler and preheat oven to 350.
- In a large bowl, combine cooked orzo, shredded cooked chicken, cream cheese, shredded Italian cheese, half the blue cheese crumbles, hot sauce, ranch dressing, parmesan cheese, scallions, garlic, and salt and pepper- and toss until well combined.
- Stuff the broiled peppers with the mixture, mounding on top, and top each pepper with reserved blue cheese.
- Bake in preheated oven for 30 minutes.
- Allow to cool 5-10 minutes before serving. Serve with additional hot sauce and blue cheese dressing or ranch, if desired.
Nutrition
Calories: 376kcal | Carbohydrates: 25g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 579mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2388IU | Vitamin C: 77mg | Calcium: 219mg | Iron: 1mg