Buffalo Chicken Stuffed Peppers - Little Sunny Kitchen

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–+ servings

Prep Time 15

Cook Time 17

Total Time 32

Preheat the oven to 350°F/180°C.
Prep the peppers, slice them in half, and remove the membrane and the seeds.
Place on a baking tray or in a casserole dish, drizzle with olive oil and brush it all over the peppers. Season with salt and pepper. Cook in the oven until they’re just undercooked, about 10 minutes.
As the peppers are being roasted, prepare the filling. In a large bowl, combine the shredded chicken with buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder. Stir to combine.
Remove the peppers from the oven, and carefully fill them with the prepared filling. Return to the oven and cook for 5 more minutes, then place under the broiler for 1-2 minutes.
Remove from the oven, and top with crumbled blue cheese and/or ranch dressing, and sliced green onions.

You can add rice if you want to. Replace some of the chicken with the same amount of cooked rice to make the filling fluffy and lighter.
Instead of ranch dressing, try this recipe with blue cheese dressing instead!
Any kind of cooked chicken can be used in this recipe. It's perfect for leftovers!
To Store: Keep leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.