Ingredients
- 4 large bell peppers, halved and seeded
- 1 pound ground chicken
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish.
- Heat olive oil in a skillet over medium heat and sauté the onions and garlic until translucent.
- Add ground chicken to the skillet and cook through, breaking it up as it cooks. Season with salt and pepper.
- Stir in the hot sauce and ranch dressing, mixing well until the chicken is coated.
- Stuff the bell peppers with the buffalo chicken mixture. Top each stuffed pepper with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped green onions and cilantro before serving.
Notes
- Add Veggies: Stir in chopped spinach, zucchini, or mushrooms for added flavor and nutrition.
- Cheese Variety: Use cheddar, pepper jack, or a cheese blend for a different flavor profile.
- Make it Spicier: Add extra hot sauce or diced jalapeños for more heat.
- Vegan Option: Swap the ground chicken for a plant-based meat alternative and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Healthy
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
