It’s tangy, it’s spicy, it’s buffalo chicken stuffed peppers! Filled with juicy chicken, Gouda cheese, onion, garlic, and more, this low-carb recipe is full of flavor. Is your mouth watering yet?
Ingredients:
- 4 bell peppers, halved, seeded, and cores removed
- 1 tablespoon of olive oil
- 3 tablespoons of butter
- ½ yellow onion
- 3 cloves garlic
- 3 cups shredded rotisserie chicken
- ½ cup hot sauce
- 2 cups shredded Gouda
- 2 tablespoons chopped chives
- 2 tablespoons ranch dressing
Directions
- Preheat the oven to 400 degrees. Place the bell peppers cut side up on a baking sheet. Drizzle the peppers with olive oil and season with salt and pepper.
- Melt butter in a large skillet over medium heat. Add the chopped onion and cook until tender and fragrant. Add garlic and cook for one more minute.
- Mix in chicken and hot sauce and cook until the mixture comes to a simmer, then remove from heat.
- Divide chicken mixture between peppers and top with Gouda. Bake until cheese is melted and peppers are tender, about 20-25 minutes.
- Drizzle each pepper with ranch and sprinkle with chives.