Spicy Buffalo Chicken Stuffed Peppers (Print Version)
# Ingredients:
→ Main
01 -
3 bell peppers
02 -
2 tablespoons olive oil
03 -
½ teaspoon salt
04 -
¼ teaspoon ground black pepper
05 -
4 cups cooked shredded chicken (about 1 rotisserie chicken)
06 -
½ cup buffalo sauce
07 -
½ cup ranch dressing
08 -
½ cup shredded mozzarella cheese
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
→ Garnish
11 -
Green onions, thinly sliced
12 -
Crumbled blue cheese (optional)
# Instructions:
01 -
Preheat oven to 350°F. Slice peppers in half, remove membrane and seeds.
02 -
Place peppers on baking sheet, brush with olive oil, and season with salt and pepper. Bake for 10 minutes until slightly softened.
03 -
Combine shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder in bowl.
04 -
Fill partially roasted peppers with chicken mixture. Return to oven for 5 minutes.
05 -
Switch oven to broil and cook 1-2 minutes until golden on top.
06 -
Top with sliced green onions and optional crumbled blue cheese.
# Notes:
01 -
Can add rice to make filling lighter
02 -
Blue cheese dressing can substitute for ranch
03 -
Keeps in refrigerator up to 4 days