1-Getting started: Getting started with Buffalo Chicken Stuffed Peppers is as easy as following a few clear steps. Begin by preheating your oven to 375 degrees F and lightly coating a 9×13-inch baking dish with nonstick spray. This sets the stage for a dish that’s full of flavor and not too messy to make.

2-Preparing the peppers: Next, slice the 3 bell peppers in half from top to bottom, then remove the seeds and membranes. Arrange them cut side up in the baking dish, ready to hold all that tasty filling. In a medium saucepan over medium heat, stir together the 2/3 cup classic hot sauce, 1 tablespoon unsalted butter, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until the butter melts, then remove from heat.

3-Mixing the filling: Stir in the 2 cups shredded chicken to coat it well with the sauce, followed by 1/2 cup nonfat plain Greek yogurt and 1/4 cup of the shredded provolone cheese. Mound this filling inside each pepper half and sprinkle the remaining 1/2 cup provolone cheese on top. For tips on preparing shredded chicken, take a look at this simple shredded chicken recipe that fits right into this dish.

4-Baking and finishing: Pour a small amount of water into the baking dish to just cover the bottom, then bake uncovered for 30 to 35 minutes until the peppers are fork tender and the cheese is melted. Finally, remove from the oven and top with 1/2 cup crumbled feta cheese and 1/4 cup finely chopped green onions before serving. If you’re adapting for special diets, swap in vegan cheese or gluten-free hot sauce as needed.