Buffalo Chicken Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups cooked chicken, shredded (equivalent to about one whole rotisserie chicken)
02 -
½ cup ranch dressing
03 -
2 tablespoons olive oil
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
½ cup buffalo wing sauce
07 -
3 bell peppers
08 -
½ cup mozzarella cheese, shredded
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
→ For Garnish
11 -
Thinly sliced green onions
12 -
Optional: crumbled blue cheese
# Instructions:
01 -
Turn your oven on to 350°F/180°C to get it hot enough.
02 -
Cut each pepper in half lengthwise, and clean out the seeds and the white membrane inside.
03 -
Lay the pepper halves on a baking sheet or in a baking dish. Pour olive oil over them, spread it around to coat, sprinkle with salt and pepper, and bake for roughly 10 minutes until they're slightly soft but not fully cooked.
04 -
While waiting for the peppers, mix the chicken with buffalo sauce, ranch, shredded mozzarella, garlic powder, and onion powder in a large bowl. Stir it all really well.
05 -
Take the peppers out of the oven and spoon the prepared filling right into them. Pop them back into the oven for an extra 5 minutes. Then, broil for a minute or two until the tops look golden.
06 -
When done, take the peppers out of the oven and sprinkle with green onions and crumbled blue cheese (if you'd like). Serve immediately.
# Notes:
01 -
For a lighter option, swap some of the chicken with precooked rice.
02 -
Switching ranch for blue cheese dressing gives a whole new flavor.
03 -
Any precooked chicken works for this meal.
04 -
Store leftovers in a sealed container in the fridge for up to 4 days.