Buffalo Chicken Stuffed Peppers

3 Servings (2 and 2/3 Pepper Halves)
1 Lean, 3 Greens, and 2.33 Condiments per Serving

Ingredients:
12 ounces cooked chicken breasts, chopped or shredded (2 Leaner Leans)
1/2 cup (1.78 oz) raw celery, chopped (1 Green)
1 cup (4 oz) reduced fat sharp cheddar cheese, divided (1 Lean)
3 tbsp reduced fat cream cheese (3 Condiments)
1/4 cup Frank’s hot sauce (4 Condiments)
1/4 cup light ranch dressing (2 Healthy Fats)
4 cups (21 oz) which is roughly 4 bell peppers any color, each cut in half from stem to base tops and seeds removed (8 Greens)

Directions:
Preheat oven to 400 degrees.
Slice the tops of the peppers, horizontally like a lid.
Cut the peppers in half from top to bottom. Remove the seeds and membranes.
Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers,
or 10 to 15 minutes if you prefer soft peppers.
Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s hot sauce,
and ranch dressing in a large bowl. Stir until combined.
Stuff your peppers with the chicken mixture. Then top with 1 tbsp of cheese per pepper half.
Return the peppers to the oven and bake for an additional 10 minutes
or until cheese is melted.