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Buffalo Blue Cheese Stuffed Peppers

Wing Sauces



  • 2 Large Colorful Bell Peppers
  • 2 Cans, Rinsed Well Chickpeas
  • 1 Cup Diced Celery
  • 1 Cup Diced Carrots
  • 1 Cup Moore’s Original Buffalo Wing Sauce
  • 1tbsp Moore’s Zesty Garden Herb Marinade
  • 1/2 Cup Moore’s Creamy Ranch Buffalo Wing Sauce
  • 1/2 Cup Blue Cheese



  1. Cut peppers lengthwise and remove insides. Lightly coat with salt, pepper and olive oil
  2. Marinate chick peas in Moore’s Original Buffalo Wing Sauce and Moore’s Zesty Garden Herb Marinade while you dice veggies
  3. Pour into glass dish for roasting. Roast chick peas and peppers at 350 for 20 minutes
  4. Lightly grind/blend roasted chick peas in processor until it becomes ground up
  5. Add celery, carrots and blue cheese. Mix thoroughly and sutff evenly into peppers
  6. Bake stuffed peppers for 15 more minutes
  7. Remove and drizzle with Moore’s Creamy Ranch Buffalo and crubled blue cheese

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