"Preheat oven to 400°. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes. Only add gouda if you are in Phase 2.
Drizzle each stuffed pepper with ranch and sprinkle with chives. Only do this if you are in Phase 2, otherwise skip the ranch dressing all together."
This recipe comes from Delish, and it is measured without gouda or ranch dressing.
4 Bell peppers, seeds and cores removed
1 tbsp Extra-virgin olive oil
1 Kosher salt (to taste)
1 Freshly ground black pepper (to taste)
3 tbsp Butter
1/2 Large onion, chopped
2 Cloves garlic
3 cups Shredded rotisserie chicken
1/2 cup Hot sauce (preferably Frank's Red Hot)
2 cups Shredded gouda (Phase 2 only)
2 tbsp Freshly chopped chives
1 Ranch Dressing (Phase 2 only)