Here is an awesome recipe as we start to transition from summer time foods.
Buffalo Chicken Stuffed Bell Peppers
3 cups of cooked pulled chicken
3/4 cups Frank’s red hot sauce
4 ounces melted butter
2 tablespoons honey
1/2 cup blue cheese crumbles
1 1/2 cups frozen riced cauliflower
2 cups shredded sharp white cheddar cheese
3 bell peppers cut in half with seeds removed
In a bowl whisk together Frank’s Red Hot sauce and melted butter and honey. Add pulled chicken blue cheese crumbles and riced cauliflower. Place bell pepper halves on a cookie sheet with the inside facing up. Separate the pulled chicken mixture into six portions. Put one portion of chicken mixture inside each bell pepper half. Cover each bell pepper half with shredded white cheddar cheese. Bake in a 350° oven for 15 to 18 minutes or until cheese is melted and insides are cooked through. Internal temperature should reach 160°. Recipe serves four.