Buffalo Chicken Stuffed Peppers

KEVINVANNIMMEN
13Ingredients
60Minutes

Description

Ingredients

US|METRIC
  • 4 bell peppers (seeds and cores removed)
  • 1 tablespoon extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons butter
  • 1/2 onion (large, chopped)
  • 2 cloves garlic
  • 3 cups rotisserie chicken (shredded)
  • 1/2 cup hot sauce (preferably Frank's Red Hot)
  • 2 cups shredded gouda
  • ranch dressing (for drizzling)
  • 2 tablespoons chives (freshly chopped)
  • rice (Can be with)
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    Directions

    1. Preheat oven to 200°. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
    2. In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
    3. Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
    4. Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes.
    5. Drizzle each stuffed pepper with ranch and sprinkle with chives.

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