Step 1

Halve peppers and deseed. Place in a 9x13 inch baking dish or sheet pan, cover in foil and place in the oven. Preheat oven to 375F. Once the oven comes to temperature, cook peppers for 7-10 minutes more.

Step 2

Remove peppers from the oven, remove the water from the inside of the peppers and season with salt and pepper.

Step 3

Place the shredded chicken into a medium bowl and mix the ranch seasoning into the shredded chicken.

Step 4

Add the mayo and salt to small bowl and gradually stir in the Franks Buffalo Sauce, stir the sauce into the seasoned shredded chicken.

Step 5

Stir 1 ½ cups cheese into the chicken. Stuff the peppers with the buffalo chicken mixture and top with remaining cheese.

Step 6

Place a small piece of parchment over the peppers and cover with foil. Bake for 15-20 minutes or until hot all the way through.

Step 7

Top the peppers with more Frank's sauce, if desired. Drizzle with blue cheese or ranch dressing and top with crumbled cheese.

Step 8

Makes 6 peppers. Serves One stuffed pepper half is 4g NET CARBS each.