Name: Buffalo Chicken Stuffed Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup yellow onion, chopped; 1/2 cup shredded carrots; 1 1/2 cups cooked Buffalo Chicken (mix shredded chicken with 2 tbsp melted butter and as much hot sauce as desired, about 1/4-1/2 cup depending on how spicy you like it); 2 tbsp cream cheese at room temp.; 1 cup Mexican cheese blend; 2-4 bell peppers (however many you want to serve); For topping: sour cream, avocado, green onions, cilantro, more hot sauce, etc.

Ingredients

Scale

1 cup yellow onion, chopped
1/2 cup shredded carrots
1 1/2 cups cooked Buffalo Chicken (mix shredded chicken with 2 tbsp melted butter and as much hot sauce as desired, about 1/4–1/2 cup depending on how spicy you like it)
2 tbsp cream cheese at room temp.
1 cup Mexican cheese blend
2–4 bell peppers (however many you want to serve)
For topping: sour cream, avocado, green onions, cilantro, more hot sauce, etc.

Instructions

Preheat the oven to 400 degrees.
In a pan over medium heat, add chopped onion and cook about three minutes. If using carrots, add to onion mixture and cook another three minutes otherwise just continue cooking onions for three minutes.
Mix onion and carrots in with buffalo chicken and room temperature cream cheese until well combined.
Cut the top off the bell peppers and clean out seeds if desired.
Stuff with buffalo chicken mixture, leaving space at the top to top with cheese blend. Repeat with remaining peppers.
Bake at 400 degrees for 20 minutes. Top as desired.