Buffalo Chicken Stuffed Peppers

• 4 bell peppers seeds and cores removed
• 1 tablespoon extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 3 tablespoons butter
• 1/2 onion large, chopped
• 2 cloves garlic
• 3 cups rotisserie chicken shredded
• 1/2 cup hot sauce preferably Frank's Red Hot
• 2 cups shredded gouda
• ranch dressing for drizzling
• 2 tablespoons chives freshly chopped
• rice Can be with

1. Preheat oven to 200u0b0. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
2. In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
3. Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
4. Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes.
5. Drizzle each stuffed pepper with ranch and sprinkle with chives.

bell peppers, extravirgin olive oil, kosher salt, freshly ground black pepper, butter, onion, garlic, rotisserie chicken, hot sauce, gouda, ranch dressing, chives freshly, rice

Taken from www.yummly.com/recipe/Buffalo-Chicken-Stuffed-Peppers-2136560 (may not work)