Buffalo Chicken Peppers (Print Version)
# Ingredients:
→ Core Ingredients
01 -
4 cups shredded, cooked chicken (comes to about one full rotisserie chicken)
02 -
3 bell peppers
03 -
½ teaspoon ground black pepper
04 -
½ cup ranch dressing
05 -
½ teaspoon salt
06 -
½ cup mozzarella cheese, shredded
07 -
½ cup buffalo sauce
08 -
1 teaspoon onion powder
09 -
1 teaspoon garlic powder
10 -
2 tablespoons olive oil
→ Toppings
11 -
Optional: crumbles of blue cheese
12 -
Thinly sliced green onions for garnish
# Instructions:
01 -
Set the oven to 350°F (180°C) and let it warm up.
02 -
Cut the bell peppers lengthwise and take out the seeds and inner membranes.
03 -
Lay the peppers in a casserole dish or on a rimmed baking sheet. Drizzle them with olive oil and brush it evenly across the surfaces. Add salt and pepper on top. Roast in the oven for about 10 minutes until they’re almost soft but not fully cooked.
04 -
While the peppers roast, toss the shredded chicken into a big mixing bowl. Mix in the buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder until it's well combined.
05 -
Take the peppers out of the oven and carefully spoon in the chicken mixture. Slide them back in for another 5 minutes, then broil them for 1 to 2 minutes.
06 -
Pull the peppers out, sprinkle green onions on top, and scatter some crumbled blue cheese if you'd like. Serve them up warm.
# Notes:
01 -
Swap some of the chicken for rice if you want a softer stuffing.
02 -
For a new twist, try using blue cheese dressing instead of ranch.
03 -
Any cooked chicken will work fine for this dish.
04 -
Keep leftovers in an airtight container and refrigerate them for up to 4 days.