Jay Ziobrowski
Corporate R&D Chef
Morrison Healthcare
Fried Buffalo Chicken and Farro–Stuffed Peppers
Recipe courtesy of Jay Ziobrowski
Sponsor: Tyson Foodservice
Servings: 4
Ingredients
- 4 large red or green peppers
- 2 Tbsp olive or canola oil
- ¼ c small dice onions
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- ½ c small dice carrots
- ¼ c white wine
- ¼ c small dice poblano peppers
- ½ c small dice celery
- 5 oz cream cheese, softened
- ¾ c milk
- 2 Tbsp chunky blue cheese dressing
- 2 Tbsp hot wing sauce
- 1 ½ c cooked farro
- 2 c ½-in dice Tyson® Chicken Strips, baked
- ½ c frozen peas, defrosted
- Chopped fresh parsley, for garnish
- Chopped celery leaves, for garnish
- Blue cheese crumbles, for garnish
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 chicken 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.
Chef Notes
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.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
