Buffalo Chicken & Lentil Stuffed Pepper
 
Prep time
Cook time
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The perfect balance of heat is in this recipe for Buffalo Chicken & Lentil Stuffed Pepper. Take the left overs and make lettuce cups for lunch the next day.
Author:
Serves: 4
Ingredients
  • 4 peppers (green, yellow or orange work!)
  • 3 celery stalks, chopped into small pieces
  • 3 carrots, julienned and chopped
  • 1 lb. of ground chicken
  • ½ cup of hot sauce
  • ½ cup of cooked brown rice
  • ½ cup of cooked brown lentils
  • ½ cup of shredded mozzarella cheese
  • salt & pepper to taste
  • 2 tbsp of olive oil
Instructions
  1. In a medium skillet at the celery and carrots over medium heat. Drizzle with olive oil and saute for 8-10 minutes.
  2. Meanwhile cut the top of each pepper off and deseed. Bring a large pot of water to boil and add the peppers, boil for 3 minutes. Remove and set aside.
  3. Add the ground chicken, breaking it up and cooking for another 10 minutes. Add half of the hot sauce and mix to combine. Add the rice and lentils, mix to combine. Add the rest of the hot sauce and mix to combine.
  4. Preheat oven to 350F.
  5. Stuff each pepper with the chicken mixture. Sprinkle cheese on top of each pepper and bake for 20 minutes.
Recipe by Momma's Meals at https://mommasmeals.org/buffalo-chicken-lentil-stuffed-pepper-sundaysupper/