Cheesy Buffalo Chicken Bell Peppers (Print Version)
# Ingredients:
→ Buffalo Chicken Filling
01 -
⅔ cup Frank's RedHot sauce (or any classic hot sauce you love)
02 -
1 tablespoon unsalted butter, for that perfect Buffalo sauce richness
03 -
2 cups shredded chicken (about 2 medium chicken breasts)
04 -
½ cup Greek yogurt (nonfat plain works great!)
05 -
¾ cup shredded cheese (use provolone, mozzarella, or a tasty blend of both)
06 -
½ cup crumbled feta or blue cheese (depending on your preference)
→ Fresh Produce & Seasonings
07 -
3 colorful bell peppers (mix and match red, green, or your favorites)
08 -
¼ cup fresh green onions, finely chopped for garnish
09 -
½ teaspoon kosher salt
10 -
½ teaspoon garlic powder
11 -
½ teaspoon onion powder
# Instructions:
01 -
Start by heating your oven to 375°F and giving a 9x13-inch baking dish a light coating of nonstick spray. Cut those beautiful bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in your prepared dish.
02 -
In a medium saucepan over medium heat, combine your hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts and everything's beautifully combined. Take it off the heat - your kitchen should smell amazing right about now!
03 -
Add your shredded chicken to the sauce and give it a good toss to coat every piece. Now fold in the Greek yogurt and ¼ cup of the shredded cheese until you've got a creamy, spicy filling that's ready to go.
04 -
Fill each pepper half with a generous portion of your chicken mixture. Sprinkle the remaining ½ cup of cheese on top. Pour just enough water to cover the bottom of the pan, then bake uncovered for 30-35 minutes until the peppers are tender and the cheese is melty and golden.
05 -
Pull those beauties out of the oven and top them with crumbled feta or blue cheese and a sprinkle of fresh green onions. Time to dig in while they're hot!
# Notes:
01 -
Make these ahead by prepping the filling and storing it separately for up to 2 days before stuffing and baking
02 -
For meal prep, these stuffed peppers keep beautifully in the fridge for up to 4 days
03 -
Feel free to adjust the hot sauce amount to match your heat preference