Preheat the oven to 350°F.
Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
3-4 large bell peppers, cut in half lengthwise and seeds removed (any color, we like red and green!), 3-4 Tbsp. olive oil, separated, salt and pepper, to taste
Meanwhile, in a small nonstick skillet over medium heat, heat ~1-2 Tbsp. olive oil. Add onion and garlic and cook until tender, about 5 minutes. Stirring so garlic doesn’t burn.
1/2 white onion, diced, 2 tsp. garlic, minced
In a large bowl, combine the shredded chicken with the onions, jasmine rice, mozzarella cheese, Greek yogurt and buffalo sauce. Mix well.
1 Rotisserie Chicken, ~3-4 cups shredded (I used the Pickle Brined chicken from Sprouts), 1 1/2 cups cooked Jasmine rice (using instant rice works well for this recipe), 1 1/2 cups shredded mozzarella cheese, 1 cup Greek yogurt, plain, 1 cup buffalo sauce
Stuff the peppers to the brim with the filling and top each half with shredded cheddar. (You might have enough filling for more than 6 halves).
1/2 cup shredded cheddar cheese
Spray one side of a large sheet of foil with cooking spray and place the sprayed side down over the peppers and cover. Return the peppers to the oven and bake for another 20 minutes or until peppers are soft.
Top each stuffed pepper with desired garnishes: green onions, bleu cheese crumbles, drizzle of ranch dressing, chives, etc.
Garnish ideas: green onions, ranch dressing, bleu cheese crumbles, more hot sauce