Buffalo Chicken Dip Stuffed Peppers
1/2 cup frank's hot sauce
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
1/2 box ritz crackers
7 small bell peppers
3 stalks celery
1 rotisserie chicken
4 oz cream cheese
3/4 cup plain high fat greek yogurt
Pre Recipe Prep
Prep your filling
Remove your chicken from the bones and finely chop.
To a large microwave safe bowl, add 4 oz cream cheese. Place in microwave for 15 second increments, stir, and repeat until it is somewhat smooth and mixable. Once the cream cheese is melted, add chicken, 1/2 cup greek yogurt, 1/2 cup Franks hot sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder and 3 finely diced celery stalks. Mix well and add up to 1/4 cup more greek yogurt if you find it looks dry (the size of every chicken is different so you may need more or less).
Fill and bake your peppers
Slice each pepper lengthwise (top to bottom) and remove whites, top, and seeds. Evenly divide the chicken mixture into the pepper cavity, you want it slightly heaping but not too full. Depending on the size of your peppers you may not use them all.
Add your ritz crackers to a large ziploc bag and crush into crumbs. Sprinkle crumbs overtop each stuffed pepper.
Likely in two batches depending on the size of your basket, place the peppers in air fryer basket, stuffed side up, and cook at 400 for 5 minutes.
Top with chives or chopped celery leaves.
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