Scale

For the Peppers:

4 large bell peppers (any color), tops sliced off and seeds removed

2 cups cooked chicken, shredded

1 cup cooked rice (white, brown, or cauliflower rice)

½ cup buffalo sauce (store-bought or homemade)

½ cup shredded cheddar cheese

½ cup shredded mozzarella cheese

1 tsp garlic powder

½ tsp paprika

Salt and pepper, to taste

For the Topping / Sauce:

¼ cup ranch dressing

2 tbsp chopped green onions (optional)

Extra shredded cheese for topping (optional)

Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the Filling:
In a bowl, combine shredded chicken, cooked rice, buffalo sauce, garlic powder, paprika, salt, pepper, cheddar, and mozzarella. Mix until well combined.
Stuff the Peppers:
Spoon the chicken mixture into each bell pepper, pressing lightly to fill completely.
Bake:
Place stuffed peppers upright in the prepared baking dish. Cover with foil and bake 25 minutes.
Remove foil, sprinkle extra cheese on top if desired, and bake another 10 minutes until cheese is melted and peppers are tender.
Serve:
Drizzle ranch dressing over the top and garnish with chopped green onions. Serve hot.

For extra spice, add diced jalapeños to the filling.

Can substitute shredded rotisserie chicken for quick prep.

Meal prep: assemble peppers ahead of time and bake before serving.

Low-carb option: replace rice with cauliflower rice.