High Protein Buffalo Chicken Stuffed Peppers

Apr 3

Ingredients

4 medium multicolored bell peppers, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
2 ½ cups shredded cooked chicken
½ cup plain Greek yogurt
½ cup shredded low-moisture part-skim mozzarella cheese
¼ cup hot sauce, such as Frank's RedHot
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
¼ cup chopped scallions, divided
3 tablespoons blue cheese dressing or ranch yogurt dressing, such as Bolthouse Farms
INSTRUCTIONS
Preheat oven to 400°F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.
Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.
Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.