Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup bread crumbs
- 1/4 cup hot sauce
- 1/4 cup chopped green onions
- 1/4 cup crumbled blue cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 mini bell peppers, halved and seeded
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, bread crumbs, hot sauce, green onions, blue cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Stuff each mini bell pepper half with the chicken mixture, pressing it in firmly.
4. Place the stuffed pepperettes on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the peppers are tender.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 24 pepperettes
Nutritional information:
Calories: 58
Fat: 2.7g
Carbohydrates: 3.7g
Protein: 4.9g
Sodium: 236mg
Sugar: 1.1g
Substitutions for ingredients:
- Ground turkey or beef can be used instead of ground chicken.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Ranch dressing can be used instead of blue cheese.
Variations:
- Add diced celery or carrots to the chicken mixture for added crunch.
- Use jalapeño peppers instead of mini bell peppers for a spicier version.
- Top with additional blue cheese crumbles before serving.
Tips and tricks:
- Make sure to press the chicken mixture firmly into the pepper halves to prevent them from falling apart.
- If the peppers are too small to stuff, slice them into rings and place the chicken mixture on top.
- Serve with celery sticks and ranch dressing for a classic buffalo chicken flavor.
Storage instructions:
Store leftover pepperettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pepperettes on a platter and garnish with chopped green onions and blue cheese crumbles.
Garnishes:
Chopped green onions and blue cheese crumbles.
Pairings:
Serve with a side of celery sticks and ranch dressing.
Suggested side dishes:
- Roasted sweet potato wedges
- Grilled corn on the cob
- Caesar salad
Troubleshooting advice:
- If the chicken mixture is too wet, add more breadcrumbs.
- If the peppers are too tough, blanch them in boiling water for 1-2 minutes before stuffing.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Buffalo chicken originated in Buffalo, New York in the 1960s. It is typically made with chicken wings coated in a spicy sauce made with hot sauce and butter.
Flavor profiles:
Spicy, tangy, savory, and slightly sweet.
Serving suggestions:
Serve as an appetizer or snack at parties or game day gatherings.
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