Pimentões Recheados with Leftover Chicken

Preheat your oven to 375°F. Cut the tops off your peppers about half an inch down and save those little caps — we're putting them back on later. Scoop out all the seeds and white ribs inside.

Stand the peppers up in a baking dish. If they're being wobbly, trim a tiny bit off the bottom so they sit flat.

Heat the olive oil in a medium skillet over medium-high heat. Add the diced onion and cook for about 3 minutes until it's getting soft and translucent.

Add the minced garlic and cook for another minute until fragrant. Don't let it burn.

Scrape the onion and garlic into a mixing bowl. Add the shredded chicken, tomato sauce, half the cheese, salt, and pepper. Mix everything together. (Honestly, this is where leftover rotisserie chicken shines — saves you so much time)

Divide the filling among your peppers, packing it in gently. Top with the remaining cheese, then put those pepper caps back on like little hats.

Bake for 40-50 minutes until the peppers are tender when you poke them with a fork. The tops should be lightly browned.