Buffalo Chicken Stuffed Peppers


Buffalo Chicken Stuffed Peppers

Print Recipe
Course Main Course, Side Dish
Cuisine Grill, Kitchen, Smoker
HoQ Product Competition Beef Rub, Pepppered Bovine
Prep Time 30 minutes
Cook Time 45 minutes
Servings 2
Author House of Q


  • 3 pieces boneless skinless chicken thighs approximately 3/4 lb
  • 1/4 cup hot sauce – such as Franks alternate: piri piri sauce
  • 1/8 cup butter melted
  • 1 ts horseradish optional: to make it more hot
  • 1/2 ts House of Q Peppered Bovine or Competition Beef Rub
  • 1/2 cup blue cheese crumbled
  • 1/2 red onion finely diced
  • 2 poblano or bell peppers


  • On a cutting board, slice, dice and rough mince the chicken and place in a bowl. Add the hot sauce and melted butter. Add the optional horseradish if you want a hotter chicken dish. Let marinade in a fridge for an hour or more.
  • Remove from the fridge and add the House of Q Peppered Bovine (or salt and pepper), blue cheese and red onion. Stir to mix evenly. Prepare the peppers by opening one side, cutting off the top or cutting in half lengthwise. Remove the seeds and fill with the chicken mixture.
  • Grill indirectly or oven roast in a pan at medium heat for approximately 20-40 minutes (depends on the size of the peppers) or until the meat reaches 165 F.

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