3bell peppers any colors you like; I used a mix of red and green
2/3cupclassic hot saucesuch as Frank's RedHot
2cupscooked, shredded chickenfrom about 2 medium breasts; see "Meal Prep Tips" above for additional easy methods for cooking
1/2cupnonfat plain Greek yogurtplus additional for serving
3/4cupshredded provolone cheese or Mozzarella cheeseI used a 50/50 blend, divided
1/2cupcrumbed feta cheese or blue cheese
1/4cupfinely chopped green onions
Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
Stir in the shredded chicken, coating with the sauce.
Stir in the Greek yogurt and 1/4 cup of the provolone.
Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
Remove from the oven. Top with feta and chopped green onions. Enjoy hot.
TO STORE: Refrigerate peppers in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.