Buffalo Chicken Stuffed Peppers
Stuffed peppers with buffalo sauce-infused pulled chicken is the ultimate comfort food. Made with leftover rotisserie chicken and topped with melted cheese and your favorite hot sauce, this easy dinner is bursting with flavor.
Servings 4 people
Ingredients
- 4 bell peppers halved vertically with seeds and cores removed
- 4 cups shredded rotisserie chicken
- 2 cups shredded gouda
- 1/2 large white onion chopped
- Ranch dressing for drizzling
- 2 cloves garlic
- 1 tbsp. extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 3 tbsp. butter
- ½ cup hot sauce ideally Frank's Red Hot
- 2 tbsp. freshly chopped chives
Instructions
- Start off by preheating your oven to 400°F/200°C. Place bell peppers cut side-up on a large baking sheet. Season generously with olive oil, salt and pepper.
- Heat up a large pan or skillet over a medium heat, and melt butter or oil. Add the chopped white onion and cook for about 5 minutes until tender. Then add the garlic and cook for another minute, until fragrant.
- Add the shredded chicken and hot sauce. Toss everything together until combined, and cook until the mixture comes to a simmer. Once it hits a simmer, remove the pan from the heat.
- Remove the peppers from the oven and serve the chicken mixture equally between the halves. Top each with the shredded gouda and put back in the oven. Bake for about 20 minutes until the cheese is melted and peppers are tender and crisp.
- Serve up on plates, and drizzle each stuffed pepper with ranch and sprinkle with chives.