Slice the tops of six bell peppers off. Scoop the insides of each bell pepper out with a metal spoon. Rinse them with water then pat dry with a paper towel.
Place each bell pepper in a baking dish together so that they are all standing up and fit snugly. Then lightly drizzle with olive oil and season each one with salt and pepper. Cover with aluminum foil and bake for 25 minutes, then remove and set aside.
While the bell peppers are baking, cook 1 cup of white rice the way you prefer (I used minute rice). You will need 1 ½ cups of cooked rice for the recipe.
Shred the 4 cups of rotisserie chicken or make your own using cooked chicken breast and our easiest way to shred chicken.
Add these ingredients to a large bowl: 4 cups shredded chicken, 1 ½ cups mayonnaise, ½ cup buffalo sauce, ½ cup chopped green onion, ½ cup shredded cheddar cheese, 1 tsp garlic powder,1 tsp onion powder, 1 tsp salt, ½ tsp ground black pepper. Mix everything together evenly.
Once bell peppers have finished baking, remove them from the oven and divide the buffalo chicken filling into each bell pepper. Sprinkle the last ½ cup shredded cheddar cheese on top.
Bake for an additional 15-18 minutes uncovered, until bell peppers are softened and the chicken mixture has been warmed through.
Remove from oven and drizzle the tops with ranch dressing just before serving.
Recipe Notes:
Once the stuffed bell peppers have cooled down, transfer them to an airtight container and refrigerate up to 3-4 days.
These freeze beautifully. Just wrap each pepper individually in plastic wrap or aluminum foil and place them all in a freezer-safe container or large freezer bag. They can last up to 2-3 months in the freezer for maximum freshness. Wrap them well to help prevent freezer burn.
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.