Healthy Buffalo Chicken Dip Stuffed Peppers
Ingredients:
1 package chicken breasts, trimmed of fat and cut in half
4 cups low sodium chicken broth
1 head cauliflower
Cooking spray
6 ounces fat free cream cheese
1 cup fat free Chobani Greek yogurt
1/2 cup Frank's Red Hot sauce
Salt and pepper to taste
1 small onion, diced
3 ribs of celery, diced
4 - 6 sweet bell peppers, tops cut off and seeds removed
Cheddar cheese, optional
Tortilla chips for dipping, optional
In a large pot over medium-high heat, add the chicken breasts and cover with the chicken broth. Bring to a simmer and poach for 10 - 15 minutes. Drain the broth and "pull" or cut the chicken into small pieces. Set aside.
Preheat the oven to 350 degrees F.
Prepare the cauliflower by cutting it into large florets. Place the florets into a food processor and process until the cauliflower is very fine.
Rinse out the pot used for the chicken and spray with some cooking spray. Turn the heat to medium. Add the chicken, cauliflower, cream cheese, yogurt and hot sauce. Cook and stir until combined. Taste the mixture and add more heat or yogurt to obtain the desired amount of spiciness. Season with salt and pepper to taste. Add the diced onion and celery and stir to combine.
Spray a large baking dish with cooking spray. Arrange the bell peppers in the dish, and spoon the chicken mixture into the peppers. Top with a slice of cheddar cheese if desired.
Bake for about 30 minutes, until the peppers have softened.