Buffalo Chicken Stuffed Peppers

6 servings

INGREDIENTS:

3 bell peppers of any color
2/3 cup classic hot sauce
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups cooked, shredded chicken (about 2 medium breasts or 2 cups from a rotisserie chicken)
1/2 cup nonfat plain Greek yogurt
3/4 cup shredded provolone or white cheddar cheese
1/2 cup crumbed feta or blue cheese
1/4 cup chopped green onions

DIRECTIONS:

1. Preheat your oven to 375 degrees
2. Lightly coat a 9x13 inch baking dish or sheet with nonstick spray
3. Slice bell peppers in half from top to bottom and remove insides. Arrange cut side up in the baking dish.
4. In a medium saucepan over medium heat, stir together hot sauce, butter, salt, garlic powder, and onion powder until butter is melted. Remove from the heat.
5. Stir in shredded chicken and cover with sauce. Stir in greek yogurt and ¼ cup of provolone/cheddar cheese.
6. Fill peppers and sprinkle the remaining ½ cup of cheese on top.
7. Pour a small amount of water into the dish of peppers to coat the base of the dish.
8. Bake uncovered for 30 - 35 minutes or until peppers are tender and cheese is melted.
9. Remove and top with feta/blue cheese and chopped green onions.

Buffalo Chicken Stuffed Peppers