# Ingredients:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops removed and seeds deseeded
02 - 1 small yellow onion, finely minced
→ Chicken Filling
03 - 2 cups shredded cooked chicken breast
04 - 1/2 cup buffalo wing sauce
05 - 1/4 cup softened cream cheese
06 - 1/2 cup shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup ranch or blue cheese dressing, plus additional for drizzling
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon black pepper
12 - Salt, to taste
→ Garnish (Optional)
13 - 2 tablespoons sliced green onions
14 - Fresh parsley, chopped
# Directions:
01 - Preheat your oven to 375°F (190°C). Lightly grease a baking dish suitable for holding the prepared peppers upright.
02 - Arrange the hollowed bell peppers in the prepared baking dish.
03 - In a skillet over medium heat, sauté the finely diced onion with a pinch of salt until translucent, approximately 3 minutes.
04 - In a mixing bowl, combine the shredded chicken, sautéed onion, buffalo wing sauce, softened cream cheese, garlic powder, paprika, black pepper, and half of the cheddar and mozzarella cheeses. Stir until thoroughly incorporated.
05 - Evenly spoon the buffalo chicken mixture into each prepared bell pepper. Top each filled pepper with the remaining cheddar and mozzarella cheeses.
06 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.
07 - Allow the stuffed peppers to cool slightly. Drizzle with extra ranch or blue cheese dressing and garnish with sliced green onions and chopped parsley, if desired. Serve warm.
