BUFFALO CHICKEN STUFFED PEPPERS RECIPES

Steps:

• 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.
• 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.
• Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
• Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
• Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.

Steps:

• Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
• In a large bowl, combine all remaining ingredients except marinara sauce.
• Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
• Pour one cup of water in the Instant Pot and insert the steam rack.
• Place peppers onto rack and divide marinara sauce in the top center of each pepper.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
• When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
• (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
• Carefully remove the peppers, garnish with additional chopped parsley and serve warm.