Fried Buffalo Chicken and Farro-Stuffed Peppers Recipe

Recipe courtesy of Chef Jay “Z” Ziobrowski.

Published by Flavor & The Menu

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 cream cheese sauce all stuffed into sweet bell peppers.

Ingredients

SERVINGS: 4

AMOUNT	MAIN INGREDIENTS
4 Ea.	Red or Green Peppers, large
2 Tbsp.	Olive or Canola Oil
1/4 Cup	Small Onions, diced
2 Tbsp.	Garlic, minced
1 tsp.	Ginger, minced
1/2 Cup	Small Carrots, diced
1/4 Cup	White Wine
1/4 Cup	Poblano Peppers, small, diced
1/2 Cup	Celery, small, diced
5 Oz.	Cream Cheese, softened
3/4 Cup	Milk
2 Tbsp.	Blue Cheese Dressing, chunky
2 Tbsp.	Hot Wing Sauce
1 1/2 Cup	Farro, cooked
2 Cups	Tyson Red Label® Fully Cooked Golden Crispy Chicken Tenderloins, ½-in diced, baked
1/2 Cup	Frozen Peas, defrosted
Garnish	Fresh Parsley, chopped
Garnish	Celery Leaves, chopped
Garnish	Blue Cheese Crumbles

Directions

Step 1: Preheat the oven to 400°F.

Step 2: Trim the tops off the peppers by about ½ inch and clean out the seeds and pith. Roast the peppers for 2-4 minutes. Remove from the oven and allow to cool.

Step 3: In a sauté pan, warm the oil and sauté the onions, garlic and ginger until translucent, about 4 minutes.

Step 4: Add the carrots and sauté for another 2 minutes.

Step 5: Deglaze the pan with the wine and reduce it by half, about 2 minutes.

Step 6: Add the poblano peppers and celery and sauté for 3 minutes.

Step 7: Stir in the cream cheese, milk, blue cheese dressing and hot sauce. Mix to combine, then add the farro and Tyson Red Label® Crispy Chicken Tenderloins and mix again.

Step 8: Bring to a simmer, add the peas and mix well.

Step 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.

Step 10: Garnish each serving with celery leaves, blue cheese and chopped parsley.

Chef 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.