Buffalo Chicken Stuffed Peppers

Ingredients

• nonstick cooking spray 
• 1½ lb. chicken breasts 
• ¼ tsp salt 
• ½ tsp black pepper 
• 1 Tbsp vegetable oil 
• 3 large green bell peppers 
• 1 Tbsp butter 
• ½ cup hot sauce 
• ½ tsp garlic powder
• ½ tsp onion powder 
• 4 oz. cream cheese
• 1½ cups cheddar cheese 
• ¼ cup blue cheese 
• 2 green onions

Instructions 

• Gather and prepare all ingredients. Preheat the oven to 350°F and grease an 8×10-inch casserole dish with nonstick cooking spray and set it aside.
• Dice the chicken into small pieces and pat dry with paper towels. Season the chicken evenly with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Once hot, add the cubed chicken in an even layer. Sear in batches if needed. Cook undisturbed for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and place it on paper towels to drain. Set aside.
• Turn the heat to medium and add the butter, hot sauce, garlic powder, onion powder, and cream cheese. Stir until the cream cheese has melted, about 2 minutes.
• Add 1 cup of cheddar cheese and the diced chicken back into the pan. Fold until it melts and combine for about 1 minute. Then turn off the heat.
• Place the bell peppers in the casserole dish, cut side up. Fill each pepper with the buffalo chicken filling.
• Bake the peppers, uncovered, in the oven for 20 minutes. Remove them from the oven, then evenly top with the remaining cheddar cheese and blue cheese.
• Place them back in the oven and continue cooking for an additional 15 minutes. Top with green onions, then enjoy!