Buffalo Chicken-Stuffed Peppers
Elevate your stuffed pepper game with a touch of spice!
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
Instructions
- 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.
- 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.
- Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
- Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
- Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.
Nutrition
Calories: 2308kcalCarbohydrates: 34gProtein: 139gFat: 173gSaturated Fat: 80gTrans Fat: 2gCholesterol: 653mgPotassium: 2438mgFiber: 13gSugar: 30gCalcium: 1663mgIron: 8mg
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