Hey everyone! Today I’m getting stuck in to one of my all-time favorite comfort foods: Stuffed peppers. But today we’re going to give it a little bit of a kick with some spice.
Don’t get me wrong, I love cooking as much as the next person, but it’s always good to have an arsenal of go-to, no-fail quick recipes at your disposal. Of all of my quickfire recipes, this is by far my favorite.
I’m a slave to melted cheese and hot sauce, so if a recipe manages to combine the two then I am fully on board! It meets two of my perennial cravings at once, and does so in healthy (ish) moderation.
What’s particularly great about this recipe in particular is that you can double up the ingredients in the recipe below make the filling bulk, store it in the fridge, and just fill a pepper with it as and when you need it.
This recipe can be worked with a range of hot sauces so feel free to choose your favorite! Frank’s is often the safest bet, but if I ever have any in the fridge then I tend to use my own homemade sriracha, which tends to be a touch sweeter and easier to mix into the chicken.