Colorado Red Stuffed Peppers

This one's killer: grilled chicken, ranch, mozzarella and a pool of Colorado Red in roasted bell peppers.

Ingredients

• 3–4 chicken breasts
• 6 bell peppers
• Ranch dressing
• 12 oz mozzarella
• 1/2 to 1 bottle Colorado Red
• Sour cream and blue cheese to garnish

Method

1. Grill the chicken over charcoal until lightly charred and cut it into bite-size pieces.
2. Cut the tops off the peppers, de-stem them and boil about 10 minutes, until soft.
3. Mix the chicken, Colorado Red, a few squirts of ranch and 8 oz of the mozzarella. Fill the peppers.
4. Bake at 400°F on a roasting pan. For the last couple of minutes, blanket them in the rest of the mozzarella and switch to broil. Watch them closely: they burn fast.
5. Serve right away with a dollop of sour cream and blue cheese crumbles.