1-Gathering Your Tools and Ingredients: Before you dive in, make sure you have a baking dish, nonstick spray, and all the ingredients ready. This step keeps things smooth and fun. Preheat your oven to 375°F to get it nice and hot while you prep the peppers.

2-Gathering Your Tools and Ingredients: Start by slicing the 3 bell peppers in half lengthwise and removing the seeds and membranes. Arrange them cut side up in a baking dish you’ve coated with nonstick spray this helps them cook evenly and keeps them from sticking.

3-Making the Spicy Sauce: Next, heat the ⅔ cup of classic hot sauce, 1 tablespoon unsalted butter, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder in a pan until the butter melts. Once it’s all mixed, take it off the heat. This creates a flavorful base that coats the chicken perfectly.

4-Making the Spicy Sauce: Stir in the 2 cups of shredded cooked chicken to coat it well with the sauce. Then, mix in the ½ cup nonfat plain Greek yogurt and ¼ cup of the shredded provolone and/or mozzarella cheese for a creamy texture. Here’s where you can add in tips like using rotisserie chicken to save time.

5-Stuffing and Baking: Fill each pepper half with the chicken mixture, then top with the remaining ½ cup of provolone and/or mozzarella cheese. Add a small amount of water to the bottom of the pan to keep the peppers moist during baking. Pop them in the oven and bake uncovered for 30 to 35 minutes until the peppers are tender and the cheese is melted and bubbly.

6-Stuffing and Baking: After baking, garnish with the ½ cup crumbled feta or blue cheese and ¼ cup finely chopped green onions, then serve hot. For variations, try different peppers or substitute ground turkey. One handy tip is freezing leftovers for up to three months, so you always have a quick meal.