Buffalo Chicken Stuffed Peppers

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subheading: Buffalo Chicken Dip:

8 oz - Cream cheese, fully softened (see PRO TIPS below)

⅓ cup - Mayonnaise

¼ cup to ½ cup - Frank’s Red Hot sauce (depending on desired spice level)

½ tsp - Cracked black pepper

2 tsp - Garlic powder

1 cup - Shredded cheddar cheese

2 cups - Cooked shredded chicken (see PRO TIPS below)

subheading: Stuffed Peppers w/Drizzle:

2 - Red bell peppers

4 slices - Muenster or cheddar cheese

2 Tbsp - Ranch or blue cheese dressing (optional)

subheading: PRO TIPS:

For convenience, feel free to use leftover rotisserie chicken and break the meat down into small pieces. You can also buy pre-shredded or canned chicken. To get this dinner on the table at lightning speed, use any store-bought chicken dip and simply scoop it straight out of the container.

Don’t forget to make sure the cream cheese is completely softened! But, if you do…warm the cream cheese on a plate in the microwave for 2 minutes at 20% power before mixing with the other ingredients.

Get creative. You can find my pimento chicken dip recipe on page 152 of my cookbook New Comfort Cooking! Blue cheese lover? Stir crumbled blue cheese into the dip for an extra punch of flavor.

As a fun party idea, make buffalo chicken jalapeño poppers by stuffing jalapeños instead of bell peppers. Then, wrap them in bacon and pop them into the oven.

Directions at chef-michael.com

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