Ingredients

For the Peppers

• 3 large bell peppers, halved and seeded

For the Filling

• 2 cups shredded rotisserie chicken
• ⅔ cup buffalo hot sauce
• 1 tablespoon unsalted butter
• ½ cup plain full-fat Greek yogurt
• ¾ cup freshly shredded mozzarella or provolone cheese
• ½ cup crumbled blue cheese or feta
• ¼ cup chopped green onions
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt

For Baking

• 2–3 tablespoons water

Instructions

1. Preheat oven to 375°F.
2. Arrange halved peppers in a greased baking dish.
3. Heat buffalo sauce, butter, garlic powder, onion powder, and salt in a saucepan.
4. Stir in shredded chicken until evenly coated.
5. Remove from heat and stir in Greek yogurt and part of the cheese.
6. Fill peppers evenly with the buffalo chicken mixture.
7. Top with remaining cheese.
8. Add water to the baking dish.
9. Bake uncovered for 30–35 minutes until peppers are tender and cheese bubbles lightly.
10. Top with green onions and blue cheese or feta before serving.

Notes

• Rotisserie chicken works especially well.
• Don’t overbake the peppers.
• Greek yogurt keeps the filling lighter.
• Freshly shredded cheese melts best.

Nutrition Estimate (Per Serving)