Buffalo Chicken-Stuffed Peppers

Ingredients · for 4 (scales to your household)

• 4 Bell peppers $3.51
• 1 tbsp. Extra-virgin olive oil $0.18
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Ground black pepper $0.03
• 3 tbsp. Butter $0.61
• 1/2 Onion $0.30
• 2 cloves Garlic $0.06
• 3 c. Rotisserie chicken $4.20
• 1/2 c. Hot sauce $5.28
• 2 c. Gouda not counted
• 1 tbsp Ranch dressing, for drizzling $0.11
• 2 tbsp. Chives $0.53

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

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 with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
5. Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.