Buffalo Chicken Stuffed Peppers

/
public.jpeg

The filling can be made ahead of time, then the peppers stuffed and baked before serving.

Ingredients:

1 lb ground chicken breast

1 onion, diced

4-5 garlic cloves, diced

2-3 handfuls spinach

1 bag mini bell peppers

1/2 cup Frank’s Red Hot sauce

3/4 cup Greek yogurt

Directions:

Slice peppers in half and remove stems and seeds. Place in pot of boiling water for 2-3 minutes. Drain and rinse with cold water to stop cooking.

Meanwhile, heat large skillet over medium heat. Lightly grease pan with cooking spray or olive oil. Add onions, garlic, and chicken. Cook through. Add spinach and let wilt.

Remove from heat and stir in hot sauce and Greek yogurt. Stir to combine. (Filling can be refrigerated at this point for later.)

Heat oven to 350*. Place peppers on pan, fill with buffalo chicken mixture. Bake 20-30 minutes, until cooked through.

Enjoy!