Ingredient List:
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4 medium multicolored bell peppers, halved lengthwise and seeded
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1 tablespoon extra-virgin olive oil
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2 ½ cups shredded cooked chicken
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½ cup plain whole-milk Greek yogurt
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½ cup shredded low-moisture part-skim mozzarella cheese
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¼ cup hot sauce, such as Frank's Red Hot
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½ teaspoon onion powder
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½ teaspoon garlic powder
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½ teaspoon cayenne pepper
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¼ cup chopped scallions, divided
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3 tablespoons blue cheese dressing or ranch yogurt dressing
Directions:
Step 1
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.
Step 2
Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.
Step 3
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.
Nutrition Facts:
Serving Size:
2 stuffed pepper halves
Per Serving:
304 calories; fat 12g; cholesterol 89mg; sodium 719mg; carbohydrates 11g; dietary fiber 3g; protein 36g; sugars 7g; saturated fat 4g; potassium 576mg.
Recipe by: EatingWell.com, November 2021 Buffalo Chicken Stuffed Peppers Recipe | EatingWell