Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tablespoons chopped cilantro (optional for garnish)
- Salt and pepper, to taste
Feel free to swap out the ranch dressing for blue cheese if you prefer, and adjust the buffalo sauce to your desired level of heat. This dish is all about making it your own, much like my grandmother did with her recipes.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with cooking spray.
- Arrange the halved bell peppers in the prepared baking dish, cut side up. Season them lightly with salt and pepper.
- In a large bowl, combine the shredded chicken, buffalo sauce, ranch dressing, and half of the shredded cheddar cheese. Mix until the chicken is evenly coated.
- Spoon the chicken mixture into each pepper half, filling them generously. Sprinkle the remaining cheddar cheese over the top of the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly.
- Remove from the oven and let them cool slightly. Garnish with chopped green onions and cilantro before serving.
Growing up, I learned that cooking is as much about the process as it is about the final dish. Take your time with these steps, enjoy the smells and textures, and you’ll find it becomes a meditative experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International