Ingredients
Scale
- 4 large bell peppers (any color, halved and seeded)
- 3 cups cooked chicken breast, shredded
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 1/2 cup low-fat shredded mozzarella cheese
- 1 tablespoon ranch seasoning mix (dry)
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced
- Optional: Blue cheese crumbles or a drizzle of light ranch for topping
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half from top to bottom and remove the seeds and membranes. Place the pepper halves in a large baking dish, cut side up. If you want them extra tender, pour about 1/4 cup of water into the bottom of the dish and cover with foil. Pre-bake the empty peppers for 10 minutes while you prepare the filling.
- In a large mixing bowl, combine the shredded chicken breast, Greek yogurt, buffalo sauce, ranch seasoning, and minced garlic. Stir until the chicken is thoroughly coated and the mixture is creamy. Fold in half of the shredded mozzarella cheese and half of the green onions.
- Remove the baking dish from the oven and carefully drain any excess water. Using a large spoon, pack the buffalo chicken mixture generously into each pepper half. Press down slightly to ensure they are filled to the brim.
- Top each stuffed pepper with the remaining mozzarella cheese. Place the dish back into the oven (uncovered) and bake for 20 to 25 minutes, or until the cheese is melted and bubbling and the peppers are soft. For a golden finish, broil on high for the last 2 minutes. Garnish with the remaining green onions and a drizzle of extra buffalo sauce before serving.
- Cook Time: 50 minutes