Buffalo Chicken Stuffed Bell Peppers

Ingredients

• 6 large bell peppers, tops removed and seeded
• 3 cups shredded cooked chicken (rotisserie is perfect)
• 4 oz cream cheese, softened
• 1/2 cup Frank's RedHot Buffalo Wings sauce, plus more for drizzling
• 1/4 cup ranch or blue cheese dressing
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 1/3 cup crumbled blue cheese
• 2 scallions, thinly sliced
• Ranch dressing and celery sticks, for serving

Instructions

1. 1

   Preheat oven to 375°F. Blanch peppers 3 minutes in salted boiling water, drain, and stand upright in a baking dish.

2. 2

   In a large bowl, beat the softened cream cheese with the buffalo sauce, ranch, garlic powder, and onion powder until smooth and pale orange.

3. 3

   Fold in the shredded chicken, cheddar, and mozzarella until every strand is coated in the creamy buffalo mixture.

4. 4

   Divide the filling between the peppers, packing tightly.

5. 5

   Cover with foil and bake 20 minutes.

6. 6

   Uncover, top with the crumbled blue cheese, and bake 8–10 more minutes until the cheese is melty and the tops are golden.

7. 7

   Finish with a drizzle of extra buffalo sauce and ranch, scatter with scallions, and serve with celery sticks alongside for the full wing experience.