Buffalo Chicken Peppers (Print Version)
# Ingredients:
→ Main Ingredients
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 whole 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
→ For Garnish
11 -
Green onions, thinly sliced
12 -
Crumbled blue cheese (optional)
# Instructions:
01 -
Preheat the oven to 350°F/180°C.
02 -
Slice the bell peppers in half, and remove the membrane and the seeds.
03 -
Place on a baking tray or in a casserole dish, drizzle with olive oil and brush it all over the peppers. Season with salt and pepper. Cook in the oven until they're just undercooked, about 10 minutes.
04 -
As the peppers are being roasted, prepare the filling. In a large bowl, combine the shredded chicken with buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder. Stir to combine.
05 -
Remove the peppers from the oven, and carefully fill them with the prepared filling. Return to the oven and cook for 5 more minutes, then place under the broiler for 1-2 minutes.
06 -
Remove from the oven, and top with crumbled blue cheese and/or ranch dressing, and sliced green onions.
# Notes:
01 -
You can add rice to replace some of the chicken for a lighter filling
02 -
Try using blue cheese dressing instead of ranch for a different flavor
03 -
Any kind of cooked chicken can be used in this recipe
04 -
Leftovers can be stored in an airtight container in the fridge for up to 4 days