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Buffalo Chicken Stuffed Peppers
  • 4 bell peppers, halved, seeds and cores removed
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • ½ large onion, chopped
  • 2 cloves garlic
  • 3 c. shredded rotisserie chicken
  • ½ c. hot sauce (preferably Frank's Red Hot)
  • 2 c. shredded Gouda
  • Ranch dressing, for drizzling
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