Ingredients
- 4 medium bell peppers, halved and seeded
- 1 Tbsp olive oil
- 2 ½ cups shredded cooked chicken
- ½ cup plain Greek yogurt
- ½ cup shredded mozzarella cheese
- ¼ cup hot sauce (e.g. Frank’s RedHot)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ¼ cup chopped scallions, divided
- 3 Tbsp blue cheese or ranch dressing
Instructions
1. Preheat oven to 400 °F. Brush bell peppers with olive oil and place cut‑side down on a baking sheet. Roast 10 minutes.
2. Meanwhile, in a large bowl, stir together chicken, Greek yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne, and 2 Tbsp scallions until combined.
3. Flip roasted peppers cut‑side up and discard any excess water.
4. Spoon buffalo chicken mixture evenly into pepper cavities.
5. Bake until heated through and cheese melts, about 15 minutes.
6. Drizzle with blue cheese or ranch dressing and sprinkle with remaining scallions before serving.
Notes
For meal prep, these freeze beautifully—just reheat in the oven. Adjust spiciness by using more or less buffalo sauce. Swap Greek yogurt for cream cheese or mayonnaise for a creamier texture.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 304
- Sugar: 7g
- Sodium: 719mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 89mg