By Protein

Fried Buffalo Chicken and Farro-Stuffed Peppers Recipe

Name: Fried Buffalo Chicken and Farro-Stuffed Peppers Recipe
Yield: Yield: 4 EACH
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 Small Pablano Peppers - Diced; 1/2 Cup Celery - Diced Small; 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

Yield: 4 EACH Servings

19 Ingredients

Three red and yellow bell peppers stuffed with fried chicken tenderloins and farro

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 Small Pablano Peppers - Diced
1/2 Cup Celery - Diced Small
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

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.

Directions

Preheat the oven to 400°F.
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.
In a sauté pan, warm the oil and sauté the onions, garlic and ginger until translucent, about 4 minutes.
Add the carrots and sauté for another 2 minutes.
Deglaze the pan with the wine and reduce it by half, about 2 minutes.
Add the poblano peppers and celery and sauté for 3 minutes.
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.
Bring to a simmer, add the peas and mix well.
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.
Garnish each serving with celery leaves, blue cheese and chopped parsley.
Note: 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.

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