Spicy Bell Pepper Boats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 colorful bell peppers
02 -
2 tablespoons olive oil
03 -
½ teaspoon salt
04 -
¼ teaspoon ground black pepper
05 -
4 cups pulled cooked chicken (roughly one whole store-bought rotisserie chicken)
06 -
½ cup hot buffalo sauce
07 -
½ cup creamy ranch dressing
08 -
½ cup grated mozzarella cheese
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
→ For Garnish
11 -
Chopped green onions
12 -
Crumbled blue cheese (if you want)
# Instructions:
01 -
Get your oven hot at 350°F/180°C.
02 -
Cut each bell pepper down the middle and scoop out all seeds and white parts.
03 -
Put them on a baking sheet or in a baking dish, brush with olive oil completely. Sprinkle with salt and pepper. Bake until slightly tender but not fully cooked, around 10 minutes.
04 -
While peppers are baking, grab a big bowl and mix your shredded chicken with the buffalo sauce, ranch, mozzarella, and both powders. Stir everything together well.
05 -
Take the peppers out, spoon your chicken mix into each half. Pop back in the oven for 5 more minutes, then switch to broil for a quick 1-2 minutes to brown the top.
06 -
Pull them out, sprinkle with blue cheese and green onions, maybe add a drizzle of ranch if you want.
# Notes:
01 -
You can swap some chicken for rice to make a lighter meal
02 -
Blue cheese dressing works great instead of ranch for a stronger taste
03 -
Works with any leftover or pre-cooked chicken you've got
04 -
Keep extras in a sealed container in your fridge for up to 4 days