We’ve talked in the past about my obsession with Buffalo flavored everything, so here’s a fun little diddy that I made up last night before the Patriots game.  (This post is super short because I’m on my lunch break at work and I’m very busy stuffing my own face and my coworker’s faces with my leftover stuffed pepper that I brought for lunch. Stuffed. Now I feel like I’ve said stuffed enough.)

Ingredients:

3C cubed or shredded chicken (leftover roasted or rotisserie chicken works well)

1 onion, chopped

2 stalks celery, chopped

1 large carrot, chopped

1C honey maple buffalo sauce (or more to taste)

2C shredded cheese (any kind is fine)

3C cooked white rice

1/4C pine nuts (optional, but highly recommended)

Red bell peppers (tops cut off and ribs/seeds removed)

Saute the onion, celery, and carrot in a medium pan with a small amount of olive oil until soft

In a large bowl mix together all the ingredients except for the red peppers and 1 cup of shredded cheese

Stuff the red peppers with the well mixed filling, top with rest of the shredded cheese, bake at 375 until cheese is brown and melty.

Place the tops of the peppers over the cheese for presentation, or munch on them while the peppers bake.  Your call.

Bonus: put any leftover filling in a casserole dish, top with shredded cheese, and bake for dinner the next night.