Stuffed Bell Peppers with Buffalo Chicken Filling (Print Version)
# Ingredients:
→ Stuffed Peppers
01 -
4 sweet bell peppers (red, orange, or yellow), halved, seeded, and stems removed
02 -
1 Tbsp olive oil
03 -
½ tsp Kosher salt
04 -
1 rotisserie chicken, meat pulled or shredded (about 4 cups)
05 -
2 scallions, thinly sliced
06 -
¾ cup shredded cheese (fontina, cheddar, or Mexican 4-blend)
07 -
Crumbled blue cheese (for serving)
08 -
2 Tbsp chives, finely chopped (for serving)
→ Buffalo Sauce
09 -
⅔ cup hot sauce (Frank's Red Hot recommended)
10 -
1 stick unsalted butter
11 -
1 Tbsp white vinegar
12 -
½ tsp garlic powder
13 -
½ tsp Kosher salt
# Instructions:
01 -
Preheat oven to 375°F. Place halved bell peppers on a baking sheet, drizzle with olive oil and salt. Bake until beginning to soften, about 10-12 minutes. Set aside.
02 -
Combine all sauce ingredients in a medium saucepan. Cook over medium heat until melted and simmering, about 3 minutes.
03 -
Add pulled chicken, scallions, and ¼ cup of cheese to the saucepan. Toss to combine.
04 -
Stuff partially baked peppers with the chicken mixture. Top with remaining cheese. Bake until melted and heated through, about 20 minutes.
05 -
Top with crumbled blue cheese and chives. Serve immediately.