SUMMER TIME

Hello ladies and gents this is the viking telling you that today we are talking about 

Buffalo Chicken-Stuffed Peppers

INGREDIENTS

• 4 bell peppers, halved, seeds and cores removed
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 1/2 large onion, chopped
• 2 cloves garlic
• 3 c. shredded rotisserie chicken
• 1/2 c. hot sauce (preferably Frank's Red Hot)
• 2 c. shredded Gouda
• Ranch dressing, for drizzling
• 2 tbsp. freshly chopped chives

 

DIRECTIONS

1. Preheat oven to 400°. 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 with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
5. Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.

Ans as always have a chilled day from the Viking.