Buffalo Chicken Stuffed Peppers

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  Bell Pepper
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  Hot Sauce, Frank'S RedHot(160g)
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  Unsalted Butter(15g)
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  1/2 teaspoon kosher salt
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  Garlic powder(3g)
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  Onion powder(3g)
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  Chicken Breast, Grilled(480g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheese, Provolone(180g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheese, Feta, Crumbled(120g)
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  Green Onion (Scallion)(60g)

Instructions

1. 1Halve the bell peppers lengthwise, remove seeds and membranes, and arrange cut-side up in a 9×13-inch baking dish lightly coated with nonstick spray.
2. 2In a medium saucepan over medium heat, combine the butter, Frank's RedHot sauce, garlic powder, and onion powder. Cook 2–3 minutes, stirring occasionally, until the butter melts completely.
3. 3Remove the saucepan from heat and stir in the cooked chicken breast until fully coated with sauce, then fold in the nonfat Greek yogurt and half of the provolone cheese until combined.
4. 4Mound the buffalo chicken filling evenly into each pepper half, then sprinkle the remaining provolone over the tops.
5. 5Pour water into the bottom of the baking dish until it barely covers the surface (about ¼ inch). Transfer to a 375°F oven and bake uncovered for 30–35 minutes, until the peppers are fork-tender and the cheese is melted and lightly browned.
6. 6Remove from the oven and top each stuffed pepper with crumbled feta cheese and chopped green onions.
7. 7Divide the stuffed peppers evenly into 6 airtight meal prep containers while still hot. Let cool to room temperature, then seal and refrigerate for up to 4 days.