Buffalo Chicken Stuffed Peppers

When it comes to food, anything with the word "buffalo" is right up my alley. It's one of my favorite things to eat, so when I saw my friend post this recipe the other day, I knew I had to try it! The recipe below is my slightly modified version. We are trying to eat healthy at home (like everyone else this time of year), so this seemed like a great new treat! I thought the flavors were great and I think it would also be great stuffed in a zucchini boat. The chicken mixture itself is delicious on its own as well, if you end up having leftovers. This would be great as a meal for 4, or a meal for 2 with leftovers the next day! Definitely check this one out - enjoy!

Ingredients:

4 bell peppers, seeds and core removed, tops removed

3/4 cup shredded carrots, cut into smaller pieces

1 tb olive oil, plus oil for drizzling on peppers

salt and pepper, to taste

1 shallot, chopped

2 cloves garlic, chopped

2 chicken breasts (or 3 cups rotisserie chicken)

1/2 cup buffalo sauce (I love Moore's Buffalo Sauce)

2 cups shredded gouda

ranch dressing, for drizzling over the peppers

2 tb fresh parsley

Directions:

Preheat oven to 400 degrees. In the meantime, place the chicken breasts in a large pot of water and bring to a boil, with a little salt. Let boil for approximately 15-20 minutes, depending on the thickness of the chicken. Take out of the chicken breasts and check the temperature with a thermometer to see if it's done. Once cooked through, shred the chicken and set aside. Spray a baking dish with non-stick cooking spray and place the bell peppers in the baking dish, cut side up. Drizzle with olive oil, salt and pepper.

In a large skillet over medium heat, add 1 tb of olive oil and cook the onions for 3-4 minutes. Add in the garlic and cook another minute. Add in the carrots, chicken, and hot sauce. Stir to combine and let simmer for just 1-2 minutes. Remove from the heat and divide the chicken mixture evenly among the peppers. Top each pepper with the gouda cheese and bake for 15-20 minutes until cheese is melted. Top with ranch and fresh parsley.

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