Chicken Stuffed Peppers

  • 07 Jul - 13 Jul, 2018
  • Mag The Weekly
  • Cookery


• 4 bell peppers, de-seeded and cores removed

• 1tbsp extra-virgin olive oil

• Pinch of kosher salt

• Freshly ground black pepper

• 3tbsp butter

• ½ large onion, chopped

• 2 cloves garlic

• 3 cups shredded rotisserie chicken

• ½ cups hot sauce

• 2 cups shredded milk cheese

• Ranch dressing, for drizzling

• 2tbsp freshly chopped coriander


Preheat oven to 200°C. Place bell peppers, cut side-up, on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper. In a large skillet over medium heat, melt butter. Add onion and cook until tender, for about five minutes. Add garlic and cook until fragrant, one minute more. Add shredded rotisserie chicken and hot sauce, and toss until combined. Cook until the mixture comes to a simmer then remove from heat. Divide it between pepper halves. Top each with cheese and bake until cheese has melted and peppers are crisp-tender, for about 20 minutes. Drizzle each stuffed pepper with ranch dressing and garnish with coriander.