1-Begin by preheating your oven to 375°F (190°C) and preparing your ingredients for a smooth process.

2-First, wash and halve 3 bell peppers lengthwise, then remove the seeds and membranes to create the perfect holders for your filling.

3-In a pan, heat 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 and everything blends nicely.

4-This step ensures the sauce coats the 2 cups of shredded chicken evenly.

5-Next, mix in 1/2 cup nonfat plain Greek yogurt and 1/4 cup shredded provolone or mozzarella cheese to the chicken mixture for that creamy touch.

6-Fill each pepper half with this buffalo chicken blend, then top with 1/2 cup additional shredded provolone or mozzarella cheese.

7-Pour a small amount of water into the baking dish to keep things moist during baking.

8-Bake at 375°F for 30 to 35 minutes until the peppers are tender and the cheese melts beautifully.

9-Once out of the oven, add 1/2 cup crumbled feta or blue cheese and 1/4 cup finely chopped green onions on top for extra flavor.