Buffalo Chicken/Jackfruit Stuffed Peppers

In these pictures I used jackfruit.


  • 4 medium multicolored peppers, halved lengthwise and seeded
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 cups shredded chicken, or jackfruit
  • 1/2 cup plain whole milk greek yogurt
  • 1/2 cup shredded low moisture part-skim mozzarella
  • 1/4 cup hot sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup chopped scallions
  • 3 tablespoons blue cheese dressing or ranch dressing


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Brush all sides of bell peppers with oil. Arrange cut sides down. Bake until slightly softened, about 10 minutes.
  2. Stir chicken or jackfruit, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions in a large bowl.
  3. Remove peppers from oven, pour off remaining juices. Flip peppers. Spoon chicken/jackfruit mixture evenly into peppers (about 1/3 cup each). Bake until tender and heated through, about 15 minutes. Drizzle with dressing and scallions.

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