Buffalo Chicken Stuffed Peppers

INGREDIENTS:

• 4 bell peppers, 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 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.
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