1-Preheat and prepare baking dish: Begin by preheating your oven to 375°F and lightly coating a 9×13-inch baking dish with nonstick spray. This sets the stage for a dish that’s tender and full of flavor.

2-Prepare the peppers and sauce: Next, slice the 3 bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut side up in the baking dish. In a medium saucepan over medium heat, combine the ⅔ cup classic hot sauce, 1 tablespoon unsalted butter, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder; stir until the butter melts, then remove from heat.

3-Combine chicken with sauce and fill peppers: Now, add the 2 cups shredded chicken and coat it with the sauce. Stir in the ½ cup nonfat plain Greek yogurt and ¼ cup of the shredded cheese. Fill the pepper halves with this mixture, then sprinkle the remaining ½ cup shredded cheese over the top. Pour a small amount of water into the baking dish to barely cover the bottom.

4-Baking and serving steps: Bake uncovered for 30 to 35 minutes until the peppers are tender and the cheese is melted. Once done, remove from the oven and top with the ½ cup crumbled feta or blue cheese and ¼ cup finely chopped green onions. Serve hot, perhaps with extra Greek yogurt on the side.