Buffalo Chicken Stuffed Peppers with Melted Mozzarella

Sweet bell pepper halves baked until tender and stuffed with creamy, tangy buffalo chicken and a little rice, then topped with bubbling mozzarella, feta and green onions.

Ingredients

• 4 large bell peppers, halved and seeded
• 2 lb boneless chicken breasts
• ½ cup buffalo wing sauce
• ⅔ cup plain Greek yogurt
• 2 oz cream cheese, softened
• ½ cup rice
• 1 cup shredded mozzarella
• ¼ cup crumbled feta or blue cheese
• 3 green onions, sliced

From your pantry: 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried dill, cooking spray, salt, pepper.

Instructions

1. Heat the oven to 400°F. Mist the pepper halves with cooking spray, season with salt and bake cut-side up on a sheet pan for 12 minutes to soften. Cook the rice.
2. Meanwhile put the chicken in a pot, cover with water, add 1 tsp salt and simmer gently, covered, until 165°F inside, 15 to 18 minutes. Shred with two forks.
3. Mix the shredded chicken with the buffalo sauce, yogurt, cream cheese, rice, garlic powder, onion powder and dill.
4. Pack the filling into the peppers, top with mozzarella and bake until the cheese is bubbly and the peppers are tender, 15 to 18 minutes.
5. Finish with feta and green onions, and pass extra buffalo sauce at the table.

Tip: Rotisserie or leftover chicken works perfectly here; you need about 5 cups shredded.

Nutrition per serving

Good for

Adapted from Well Plated.

You might also like

Everything-Bagel Salmon & Crispy Smashed Potatoes40 min · 610 kcal · 39 g proteinHoney-Garlic Pork Tenderloin with Green Beans35 min · 515 kcal · 36 g proteinBerry Vanilla Overnight Oats5 min · 380 kcal · 18 g proteinJammy Egg Avocado Toast with Chili Crisp15 min · 690 kcal · 26 g proteinGreek Yogurt Chicken Salad Wraps15 min · 335 kcal · 27 g proteinSpinach, Feta & Pepper Egg Muffins30 min · 205 kcal · 16 g proteinPeanut Butter Banana Oatmeal10 min · 490 kcal · 19 g proteinHoney Berry Yogurt Parfaits5 min · 345 kcal · 22 g protein