Ingredients
•
1 rotisserie
chicken, broken down into small bite size pieces
•
½ medium
onion, sliced (if you like onion, do the whole thing)
•
½
teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion
powder
•
sea salt
and pepper, to taste
•
4 peppers
(I like using orange, but use what you like!) tops cut off and seeds cleaned
out
•
½ cup Frank’s
buffalo sauce
•
¼ cup
butter
Directions
- Preheat oven to 350
degrees.
- Mix your dried spices
together.
- Melt ¼ cup butter in a medium/large
pan over medium low heat. Add diced onion and cook for a few minutes.
- Add chicken and hot sauce.
- Add spice mixture and sauté
for a few more minutes.
- Spoon chicken mixture
evenly in all 4 peppers.
- Place stuffed peppers in a
baking pan lined with aluminum foil.
- Bake for 35-40 minutes or
until peppers are softened to your liking.
- Serve with Guacamole.
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