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Buffalo Chicken Stuffed Peppers

  • 4 bell peppers, halved, 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 (preferably Frank's Red Hot)
  • 2 c. shredded Gouda
  • Ranch dressing, for drizzling
  • 2 tbsp. freshly chopped chives
  1. 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.
  2. 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.
  3. Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
  4. Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
  5. Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.
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Recipe adapted from delish.

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