Ingredients
Scale
- 4 large bell peppers (any color you prefer)
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup ranch dressing (use your favorite brand)
- 1 cup shredded cheese (cheddar or mozzarella recommended)
- 1/4 cup chopped green onions (for garnish)
- Salt and pepper (to taste)
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers and cut the tops off. Remove the seeds and membranes. Set them aside.
- In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, half of the cheese, and green onions. Season with salt and pepper.
- Stuff each pepper with the chicken mixture, packing it in well.
- Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Let them cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 16g
- Protein: 25g