Ingredients:

  • 4 large bell peppers (any color, halved lengthwise and seeded)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1/4 cup blue cheese dressing
  • 1/4 cup cream cheese, softened
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley or cilantro
  • 2 tablespoons butter
  • Blue cheese crumbles (optional)
  • Ranch dressing (optional)
  • Green onions, sliced (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly brush the inside of the halved peppers with olive oil, and season with salt and pepper. Place cut-side up in the baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the shredded chicken to the skillet with the onion and garlic. Stir in the buffalo wing sauce, blue cheese dressing, cream cheese, and cheddar cheese. Mix well until everything is combined and heated through.
  4. Spoon the buffalo chicken mixture evenly into each pepper half.
  5. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is bubbly and lightly browned.
  6. Garnish with fresh parsley or cilantro, and your choice of optional toppings. Serve immediately.