Cut peppers in half and remove guts/seeds. Put in the over for 15-20 min at 350*
Shredded chicken breast that I cooked in wing sauce for ~2 hours on low heat.
Diced red onion (why are they called red when they are purple?)
Rice cooked with 50/50 water and wing sauce
Combine the chicken, onions, shredded cheese, and wing sauce to the rice.
Stuff those peppers! I added a bit of fire roasted salsa to the one on the left as an experiment.
Cover with pepper jack cheese and jalapenos. Put back in oven for 10 min, then broil for 10 min.
Add some sour cream and garnish with crushed red pepper flakes.
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