- 6 large bell peppers – any color, cut in half lengthwise and seeds removed
- 1.5 lbs cooked and shredded chicken
- 1 cup plain Greek Yogurt
- 2 tablespoons olive oil
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons parmesan cheese
- 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
- fresh herbs for garnish
Directions:
- Preheat the oven to 400 degrees.
- Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- In a large bowl combine pre-cooked shredded chicken, yogurt, olive oil, hot sauce, garlic powder, onion powder, salt, black pepper, parmesan cheese, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired.
- Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
- Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.
- Top with a drizzle of yogurt, thinly sliced green onion, and fresh herbs if desired and serve!
Makes 6 peppers
Serving size 2 peppers
