These healthy Buffalo chicken stuffed peppers are bursting with flavor. The heat from the hot sauce, the tang from the yogurt and the perfectly crisp-tender bell pepper all come together perfectly in this easy low-carb dinner.

Buffalo Chicken Stuffed Peppers

Makes 8 stuffed pepper halves; serves 4

Active Time: 15 minutes

Total Time: 45 minutes

4 multicolored bell peppers, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

2 1/2 cups shredded cooked chicken

1/2 cup plain whole-milk Greek yogurt

1/2 cup shredded low-moisture part-skim mozzarella cheese

1/4 cup hot sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 cup scallions, divided

3 tablespoons blue cheese dressing or ranch yogurt dressing

1. Preheat oven to 400 F. Line a rimmed baking sheet with foil. Rub or brush all sides of bell peppers evenly with oil. Arrange the peppers, cut- sides down, on the prepared pan. Bake until slightly softened, about 10 minutes.

2. Meanwhile, stir chicken, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions together in a large bowl until combined.

3. Remove the peppers from the oven and flip them; pour off and discard any excess juices. Spoon the chicken mixture evenly into the pepper cavities (a heaping 1/3 cup each). Bake until the peppers are tender and the filling is heated through, about 15 minutes. Drizzle evenly with dressing and sprinkle with the remaining 2 tablespoons scallions.

Recipe nutrition per serving: 304 Calories, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 89 mg, Carbohydrates: 11 g, Fiber: 3 g, Total Sugars: 7 g, Protein: 36 g, Sodium: 719 mg, Potassium: 576 mg, Vitamin A: 4222 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.