6 strips bacon
1 lb boneless, skinless chicken breast, cut into large chunks
¾ cup uncooked white rice
4 red bell peppers
1 cup buffalo hot sauce, or to taste
3 tablespoons butter
1 small bunch cilantro, chopped, divided
½ cup blue cheese crumbles, optional
⅔ cup shredded monterrey jack cheese
2 sprigs of green onion
Ranch dressing, to serve
In a large skillet, cook the bacon until crisp. Remove and set aside. Drain the grease from the skillet.
In the same skillet, cook the chicken breast. Place the chicken in the skillet and add enough water to cover the chicken.
Heat over medium-high heat and bring to a boil, and then reduce to a simmer.
Cover and cook until no pink remains and chicken is easily shredded with a fork, about 10 minutes.
As the chicken cooks, cook the rice according to package directions.
While the rice cooks, preheat the oven to 350 degrees F. Spray a large oven-safe dish with nonstick spray.
Cut the bell peppers into halves and remove the seeds and large sections of membrane.
Arrange the pepper halves in the dish, cut side up. Bake until slightly softened, about 15 minutes.
Transfer the chicken to a large bowl and shred with two forks.
Crumble the bacon and add half of it into the bowl with the chicken, reserving the other half to top.
Add in the cooked rice, hot sauce to taste, and butter.
Add in half of the chopped cilantro and half of the blue cheese crumbles.
Divide the mixture between all of the peppers, pressing gently to fit. Bake again for 10 minutes.
Top with reserved cheeses and bacon. Place back in the oven until the cheese is melted, about 3-5 minutes.
Garnish with green onion and cilantro. Serve warm with ranch dressing.