Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: ~460 per serving
Protein: ~45g per serving
Carbs: ~22g per serving
Fat: ~18g per serving
Ingredients
Chicken
1 lb cooked chicken breast, shredded or chopped
1/3 cup buffalo sauce
1/2 cup Greek yogurt
1 tsp garlic powder
Salt + pepper
Boats
2 large bell peppers
1/2 cup shredded cheese
Optional
Green onions
Hot sauce
Diced celery
Directions
Step 1 – Prep the Pepper Boats
Cut the bell peppers in half lengthwise and remove the seeds and inside ribs. Place them on a baking tray cut-side up so they’re ready to hold the filling.
You want them sturdy enough to act like little edible boats, not floppy sadness.
Step 2 – Start the Peppers First
Bake the empty peppers at 400°F for about 8–10 minutes so they soften slightly before adding the chicken. Don’t fully cook them yet, because they’re going back in the oven.
While they bake, hit 15–20 pushups. The peppers are warming up, so you might as well too.
Step 3 – Build the Buffalo Chicken Filling
In a bowl, mix the cooked chicken with buffalo sauce, Greek yogurt, garlic powder, salt, and pepper. Stir until everything is coated and creamy.
This gives you buffalo chicken energy without turning it into a heavy, greasy situation.
Step 4 – Fill the Boats
Pull the peppers out of the oven and spoon the buffalo chicken mixture into each half. Pack it in evenly, but don’t overload them so much that everything spills out.
You want full pepper boats, not buffalo chicken landslides.
Step 5 – Add the Cheese
Sprinkle shredded cheese over the top of each filled pepper. Keep it even so every bite gets that melted finish.
This is what makes it feel like comfort food instead of “I guess I’m cutting.”
Step 6 – Bake Until Melty
Put the peppers back in the oven for 10–12 minutes, until the cheese melts and the filling is hot. If you want more color on top, broil for 1–2 minutes at the end.
Watch it closely if you broil, because cheese goes from perfect to crime scene fast.
Step 7 – Finish with Crunch
Top with green onions or diced celery if you want a little freshness. This adds texture and keeps the buffalo flavor from feeling too heavy.
Small toppings make it look finished without adding much work.
Step 8 – Challenge Before You Eat
Before sitting down, hit a 30-second plank or 20 pushups. You just made buffalo chicken fit the plan, so keep the energy matched.
No excuses. The peppers did their job.
Step 9 – Eat or Meal Prep
Eat them hot, or store them in containers for later. If meal prepping, reheat in the oven or air fryer if possible so the peppers don’t get watery.
This is the kind of cut meal that keeps you from feeling like you’re missing out.
