Ingredients

• 3 bell peppers (any color), halved and seeds removed
• 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 (from about 2 medium chicken breasts)
• ½ cup nonfat plain Greek yogurt (plus more for serving, if desired)
• ¾ cup shredded provolone or mozzarella cheese (or a blend), divided
• ½ cup crumbled feta or blue cheese
• ¼ cup finely chopped green onions

Instructions

1. Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
2. Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the baking dish.
3. In a saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts, then remove from heat.
4. Add the shredded chicken to the sauce, stirring until evenly coated.
5. Mix in the Greek yogurt and ¼ cup of the shredded cheese.
6. Spoon the filling into the bell pepper halves. Top with the remaining ½ cup of cheese.
7. Pour a small amount of water into the bottom of the baking dish (just enough to cover the bottom lightly).
8. Bake uncovered for 30–35 minutes, until the peppers are tender and the cheese is melted.
9. Remove from the oven and top with crumbled feta (or blue cheese) and chopped green onions. Serve hot.

Storage & Reheating Tips

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

Nutrition