Buffalo Chicken Stuffed Peppers

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  3 Bell Pepper(357g)
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  0.7 cup Hot Sauce, Frank'S RedHot
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  1 tbsp Unsalted Butter
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  2 cup Chicken Breast, Grilled
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  0.5 cup Greek Yogurt (Nonfat)

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

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  0.8 cup Cheese, Provolone

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

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  0.5 cup Cheese, Feta, Crumbled
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  0.3 cup Green Onion (Scallion)

Instructions

1. 1Halve the bell peppers lengthwise and remove seeds and membranes. 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, onion powder, and kosher salt. Cook 2–3 minutes, stirring occasionally, until the butter melts completely and the mixture is smooth.
3. 3Remove the saucepan from heat. Add the cooked chicken breast and stir until fully coated with sauce. 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 cheese 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 preheated 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 the 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.