Ingredients:

• 3 bell peppers (any color), halved and seeded
• ⅔ cup hot sauce (like Frank's RedHot)
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups cooked, shredded chicken (about 2 medium breasts)
• ½ cup nonfat plain Greek yogurt (plus extra for serving, optional)
• ¾ cup shredded provolone or mozzarella cheese (divided – use a mix if you like)
• ½ cup crumbled feta or blue cheese
• ¼ cup finely chopped green onions

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Slice bell peppers in half from top to bottom. Remove seeds and membranes. Place cut side up in the prepared dish.
3. In a saucepan over medium heat, combine hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter is melted, then remove from heat.
4. Stir the shredded chicken into the sauce until evenly coated.
5. Mix in the Greek yogurt and ¼ cup of the shredded cheese.
6. Fill each pepper half with the buffalo chicken mixture. Top with the remaining ½ cup of shredded cheese.
7. Add a small amount of water to the baking dish (just enough to cover the bottom).
8. Bake uncovered for 30–35 minutes, until the peppers are tender and the cheese is melted.
9. Remove from oven and sprinkle with crumbled feta or blue cheese and green onions. Serve hot.

Storage Tips:

• To Store: Refrigerate in an airtight container for up to 4 days.
• To Reheat: Warm in a 350°F oven until heated through.
• To Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.