1-Getting started: Getting started with Buffalo Chicken Stuffed Peppers is straightforward and fun, even if you’re new to cooking. Begin by preheating your oven to 375°F (190°C) and lightly coating a 9×13-inch baking dish to prevent sticking. This step ensures your peppers cook evenly and come out with the right texture.

2-Prepare the peppers and sauce: Next, wash and prepare the 3 bell peppers by halving them and removing the seeds. Arrange these pepper halves cut side up in the baking dish for easy filling. In a saucepan, heat the ⅔ cup hot sauce, 1 tablespoon unsalted butter, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder until the butter melts, then stir in the 2 cups shredded chicken until it’s fully coated.

3-Make filling and stuff peppers: Now, mix in the ½ cup nonfat plain Greek yogurt and ¼ cup of the shredded provolone or mozzarella cheese blend to create a creamy filling. Stuff each pepper half with this mixture, then sprinkle the remaining ½ cup of the cheese on top. Add a small amount of water to the bottom of the pan to help steam the peppers as they bake.

4-Bake and finish: Bake the peppers uncovered for 30 to 35 minutes until they’re tender and the cheese is melted. Once done, remove from the oven and top with the ½ cup crumbled feta or blue cheese and ¼ cup finely chopped green onions before serving hot. The total preparation time is about 50 minutes, with 15 minutes for prep and 35 minutes for cooking, making it ideal for busy schedules.