This recipe is from Chapter 3 of The One-Pot Casserole Cookbook
Makes 4 servings
Ingredients
4 large bell peppers (any color)
1 (8-ounce) block cream cheese
1/2 cup blue cheese dressing (or ranch)
1/2 cup hot sauce (like Frank’s Red Hot)
1 teaspoon garlic powder
1 green onion, minced
4 cups cooked chicken, diced or shredded (1 pound)
3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375° F.
- Slice the tops from the bell peppers and discard the internal membranes and seeds. Arrange the peppers cut side up in a square baking dish.
- Place the cream cheese in a large microwave-safe bowl. Microwave on high for 20 seconds, until the cream cheese is very soft but not melted. Add the blue cheese dressing, hot sauce, garlic powder, and green onion to the bowl. Stir until thoroughly combined. Fold in the chicken and a 1/2 cup of shredded cheese.
- Divide the chicken mixture evenly between the 4 bell peppers, packing it firmly into the cavities and doming it a 1/2-inch over the top. Sprinkle each pepper with a tablespoon of shredded cheese.
- Transfer the baking dish to the middle rack of the preheated oven. Bake for 35-40 minutes, until the peppers are very tender and the filling is golden brown.
- Remove the baking dish from the oven. Allow the peppers to cool for 10-15 minutes before serving.
