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Yields:
4
Prep Time:
20 mins
Total Time:
40 mins
Spice up your stuffed pepper game!
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Ingredients
- 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 cups
shredded rotisserie chicken
- 1/2 cup
hot sauce (preferably Frank's Red Hot)
- 2 cups
shredded Gouda
Ranch dressing, for drizzling
- 2 Tbsp.
freshly chopped chives
Directions
- Step 1Preheat 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.
- Step 2In 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.
- Step 3Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
- Step 4Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
- Step 5Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.
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