Fried Buffalo Chicken and Farro-Stuffed Peppers

Buffalo Chicken Bliss Stuffed in Sweet Peppers

Simple ingredients come together in this Fried Buffalo Chicken and Farro-Stuffed Peppers recipe. It features Tyson Red Label® Crispy Chicken Tenderloins with a host of fresh seasonings, vegetables, mild poblano peppers and a spicy ream cheese sauce all stuffed into sweet bell peppers.

Ingredients:

Directions:

1. 1. 1. Preheat oven to 400°F.
      2. Trim the tops off the peppers by about 1/2 inch and clean out the seeds and pith. Roast the peppers for 2-4 minutes. Remove from the oven and allow to cool.
      3. In a sauté pan, warm the oil and sauté the onions, garlic and ginger until translucent, about 4 minutes.
      4. Add the carrots and sauté for another 2 minutes.
      5. De-glaze the pan with the wine and reduce it by half, about 2 minutes.
      6. Add the poblano peppers and celery and sauté for 3 minutes.
      7. Stir in the cream cheese, milk, blue cheese dressing and hot sauce. Mix to combine, then add the farro and Tyson Crispy Chicken Tenderloins and mix again.
      8. Bring to simmer, add the peas and mix well.
      9. Place the peppers on a sheet tray and fill each pepper completely with the chicken mixture. Bake for 7-10 minutes until the peppers are softened.
      10. Garnish each serving with celery leaves, blue cheese and chopped parsley.

Notes: The Filling can work with rice as well, but grains are the new rice! You can serve this with more blue cheese dressing if needed.