These peppers pack all of the flavors of Buffalo Chicken Wings into a dinner that is a little more nutritious and well rounded.
To make these #dinnerdoneby9am I fully prepare the peppers in the morning, without the final bake time, refrigerate all day, then bake for 20-30 minutes just before serving.
-4 assorted colored bell peppers, sliced in half and seeds removed
-1/2 ranch dip or dressing (I used half a recipe for this homemade one)
-1/2 c hot sauce
-3 cups cooked, shredded chicken
-4 green onions, sliced
-2 cups cooked quinoa
-1/2 c shredded mozzarella cheese
-1/2 c shredded cheddar cheese
-(optional) extra cheese or green onions for sprinkling on top
Place peppers, cut side down, in a greased casserole dish. Bake at 400 for 20 minutes.
While peppers bake, assemble filling. In a large bowl, whisk together ranch and hot sauce. Stir in remaining ingredients.
Once peppers are tender, use a spoon to fill them with the filling. If desired, sprinkle a little extra cheddar and/ or mozzarella on top of peppers. Bake at 350 for 20 minutes. Sprinkle extra chopped green onions for garnish, and serve.
