Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

Makes: 8 stuffed pepper halves; 4 servings

Active time: 15 minutes

Total time: 45 minutes

4 multicolored bell peppers, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

2 1/2 cups shredded cooked chicken

1/2 cup plain whole-milk Greek yogurt

1/2 cup shredded low-moisture part-skim mozzarella cheese

1/4 cup hot sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 cup scallions, divided

3 tablespoons blue cheese dressing or ranch yogurt dressing

1. Heat oven to 400 degrees. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut-side down, on the prepared pan. Bake until slightly softened, about 10 minutes.

2. Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.

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.

Recipe nutrition per serving: 304 calories, total fat: 12 g, saturated fat: 4 g, cholesterol: 89 mg, carbohydrates: 11 g, fiber: 3 g, total sugars: 7 g, protein: 36 g, sodium: 719 mg, potassium: 576 mg, vitamin A: 4222 IU