Buffalo Chicken Stuffed Peppers

• 2 whole Chicken Breasts
• 1/2 cups Rice
• 1/2 cups Diced Onion
• 1/2 cups Celery
• 1 cup Buffalo Sauce
• 1- 1/2 teaspoon Garlic Powder
• 1 Tablespoon Italian Seasoning
• 2 teaspoons Parsley
• 1/2 cups Blue Cheese
• 3 whole Bell Peppers
• 2 slices Pepper Jack Cheese

1. Preheat the oven to 350 degrees F.
2. Heat a large pot of water (not completely filled) and boil.
3. Add chicken and boil for about 20 minutes or until the chicken is completely cooked.
4. Shred the chicken (or you can cut it into chunks and put it through your food processor).
5. Put aside.
6. Cook the rice as per package directions.
7. Saute onion and the celery in a saute pan over medium heat.
8. Drain.
9. Add the remaining ingredients (except the blue cheese, bell peppers, and pepper jack cheese) and simmer for about 10 minutes.
10. Add blue cheese into the meat mixture.
11. Taste the mixture and if you prefer a stronger blue cheese flavor, add in more blue cheese.
12. Place green peppers on a baking sheet.
13. Top each pepper with the pepper jack cheese.
14. Bake the peppers covered with foil for 45 minutes.
15. (Keep the foil from touching the cheese or it will pull the cheese right off.)
16. Bake the pepper uncovered for approximately 15 minutes or until peppers are soft.

chicken breasts, rice, onion, celery, buffalo sauce, garlic, italian seasoning, parsley, blue cheese, bell peppers, pepper

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-stuffed-peppers/ (may not work)