Buffalo Chicken Stuffed Peppers

Ingredients

• 4 large bell peppers
• 3 cups cooked shredded chicken
• 1/2 cup Buffalo sauce
• 4 oz cream cheese, softened
• 1/3 cup Greek yogurt or sour cream
• 1 cup shredded cheddar or Monterey Jack
• 3 green onions, sliced
• 1/2 tsp garlic powder
• for serving ranch or blue cheese dressing

Instructions

1. Heat oven to 400°F. Halve the peppers lengthwise, remove seeds and membranes, and place cut-side up in a baking dish.
2. Microwave the pepper halves for 3 minutes or bake them empty for 10 minutes to give them a head start; this keeps the filling from drying out while the peppers soften.
3. Mix chicken, Buffalo sauce, cream cheese, Greek yogurt, garlic powder, half the shredded cheese, and half the green onions until creamy and evenly combined.
4. Spoon the filling into the peppers and top with the remaining cheese. Add 2 tablespoons water to the bottom of the baking dish and cover loosely with foil.
5. Bake 18 minutes covered, then uncover and bake 8–10 minutes more until the peppers are tender and the cheese is melted. Finish with green onions and ranch or blue cheese dressing.

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