Buffalo Chicken Stuffed Peppers!

I saw something like this on facebook and needed to have it! So I made it fix approved so I could enjoy it guilt free!! I finally got around to writing up the recipe so you can too! 💞 So, without further ado, I give you, Buffalo Chicken Stuffed Peppers:

Serves 4 (2 pepper halves each!)

4 bell peppers (red, orange green yellow or a combination 😃)

2 tsp olive oil

salt and pepper to taste

3 cups shredded/chopped boneless, skinless chicken breast*

1 cup crumbled blue cheese (or gorgonzola), reserving 1/4 cup for topping

1.5 cups Buffalo wing sauce

6 stalks celery, diced

1 6-7oz container of plain 2% greek yogurt

2 cloves garlic, crushed

Preheat oven to 350.

Slice peppers in half lengthwise, remove seeds and ribs, and arrange cut-side up on baking sheet. drizzle with olive oil, sprinkle salt and pepper and put in oven to bake while you prepare the filling. (I usually use this time to cook the chicken, see note below).

In a large bowl, combine shredded chicken breast, blue cheese, buffalo sauce ,celery, yogurt, garlic, salt and pepper.

Remove peppers from oven. Divide filling among the pepper halves.  Divide remaining 1/4 c blue cheese to top peppers. Return peppers to oven for approximately 10 minutes or until cheese is melted and peppers are tender-crisp (or longer if you like your peppers soft).

ENJOY!

*note: you can use rotisserie chicken without skin, for this but I prefer to make it myself - I use a pampered chef deep covered baker, pour buffalo sauce on raw chicken breasts and cook chicken breasts, covered, in the microwave for 12 minutes, then shred with salad choppers or 2 forks.

Following the fix? Each serving (2 pepper halves) contains 1 red, 1 blue, 1 green.