Buffalo Chicken Stuffed Peppers

One of my favorite things about this dish is the ability to add or subtract spice depending on your preferences.  I prepared this rather mildly and then topped it with buffalo sauce and fat free ranch dressing when I was ready to eat.

Ingredients:

3 bell peppers

2 chicken breasts cubed

1 can Mexican corn

1-2 tablespoons ranch seasoning powder

1-2 tablespoons buffalo seasoning powder (or buffalo sauce)

1-2 cups shredded Monterrey jack cheese

Optional: Buffalo sauce and ranch dressing for topping

Directions:

1. Preheat oven to 350 degrees.
2. Cut peppers in half lengthwise and clean out the ribbing. Place peppers in a 9×13 dish. Cover with aluminum foil.
3. Bake the peppers for 30 minutes while you prepare the chicken.
4. Sprinkle ranch and buffalo seasoning on chicken and mix to coat the chicken.
5. Cook chicken on medium heat in a nonstick skillet until just done.
6. Drain and add the Mexican corn.  Cook 2 more minutes.
7. Remove peppers from the oven.
8. Use a slotted spoon to add the chicken mixture to the peppers.  (I piled it on and stuffed it down gently to fill the peppers).
9. Top with shredded cheese.
10. Bake 10 more minutes to melt cheese.
11. Optional top peppers with buffalo sauce and ranch dressing to serve.
12. Enjoy!
13. I served this with honey butter cornbread muffins and roasted green beans with ranch seasoning.