Name: Buffalo Chicken-Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 bell peppers, halved, seeds and cores removed -; 1 tbsp. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -; 3 tbsp. butter -; 1/2 large onion, chopped -; 2 cloves garlic -; 3 c. shredded rotisserie chicken -; 1/2 c. hot sauce (preferably Frank's Red Hot) -; 2 c. shredded gouda -; Ranch dressing, for drizzling -; 2 tbsp. freshly chopped chives -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Chicken-Stuffed Peppers

1. 4 bell peppers, halved, seeds and cores removed -

2. 1 tbsp. extra-virgin olive oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. 3 tbsp. butter -

6. 1/2 large onion, chopped -

7. 2 cloves garlic -

8. 3 c. shredded rotisserie chicken -

9. 1/2 c. hot sauce (preferably Frank's Red Hot) -

10. 2 c. shredded gouda -

11. Ranch dressing, for drizzling -

12. 2 tbsp. freshly chopped chives -

How to cook deliciously - Buffalo Chicken-Stuffed Peppers

1. Stage

Preheat oven to 400°. 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. Stage

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. Stage

Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.

4. Stage

Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.

5. Stage

Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.