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  • Writer's pictureTerri Windover

Buffalo Chicken Stuffed Peppers

Grab a rotisserie chicken on the way home. You'll have dinner on the table in thirty minutes.  Now what could be better than that on a whacky Wednesday night?

Serves: 4


4 bell peppers, seeds and cores removed

1 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

3 tbsp. butter

1/2 large onion, chopped

2 cloves garlic

3 c. shredded rotisserie chicken

1/2 c. hot sauce 

2 c. shredded gouda

Ranch dressing, for drizzling

2 tbsp. freshly chopped chives

DIRECTIONS: Preheat oven to 400°. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.

In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.

Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat. Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes.

Drizzle each stuffed pepper with ranch and sprinkle with chives. 

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