Recipe submitted by guest Stephanie Patton


  • 40 minutes


  • 4 green bell peppers
  • 1lb chicken breasts
  • 1 cup uncooked quinoa
  • A LOT (2 cups) Syberg’s Famous Wing Sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup bleu cheese or Ranch dressing (optional)


  • Preheat oven to 350 degrees F
  • Add quinoa & cook on low heat for about 15 minutes or until tender
  • Slather uncooked chicken breasts in 1 cup of Syberg’s Famous Wing Sauce
  • Cook covered chicken in a frying pan with a little bit of oil for approximately 15-20 minutes, flipping half way
  • Cut chicken into bite size pieces or shred it
  • In a large bowl combine the chicken, quinoa & remaining portion of Syberg’s Famous Wing Sauce
  • Cut the top off of the bell peppers & remove the insides
  • Stuff each pepper with about 1/4th of the chicken mixture or until the pepper is filled to the top
  • Place the peppers upright in a baking dish & top with the shredded cheddar cheese evenly over each pepper
  • Bake the peppers for about 30 @ 350° minutes
  • Drizzle your choice of bleu cheese or ranch on top of the peppers or serve on side for dipping (optional)

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