Buffalo chicken stuffed into peppers.
Preheat the oven to 350ºF.
Heat a large pot of water (not completely filled) and boil. Add chicken and boil for about 20 minutes or until the chicken is completely cooked. Shred the chicken (or you can cut it into chunks and put it through your food processor). Put aside.
Cook the rice as per package directions.
Saute onion and the celery in a sauté pan over medium heat. Drain. Add the remaining ingredients (except the blue cheese, bell peppers, and pepper jack cheese) and simmer for about 10 minutes.
Add blue cheese into the meat mixture. Taste the mixture and if you prefer a stronger blue cheese flavor, add in more blue cheese.
Place green peppers on a baking sheet.
Top each pepper with the pepper jack cheese.
Bake the peppers covered with foil for 45 minutes. (Keep the foil from touching the cheese or it will pull the cheese right off.) Bake the pepper uncovered for approximately 15 minutes or until peppers are soft.
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These were so delicious! I didn’t have pepperjack on hand so used muenster instead. I didn’t even leave them in for the full 15 minutes uncovered because they were already soft and the cheese was starting to melt too much and fall off. They were HEAVENLY! Definitely one I will repeat! I have leftover filling I think I will have on a sandwich tomorrow for lunch 
Prep: Cook:
Serves: 4 Level: Easy
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LittleYellowKitchen on 5.3.2011
These look AWESOME!
Chrissy on 5.3.2011
Making these tonight! Just to be sure I understand correctly- bake covered for 45 minutes then another 15 minutes uncovered?