Ingredients:

  • 8 large Anaheim peppers (approx. 900g)
  • 1 tbsp olive oil
  • 2 cups cooked chicken breast, shredded (340g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1/2 cup shredded low-fat mozzarella cheese (60g)
  • 1/4 cup diced canned green chiles (60ml)
  • 2 scallions, thinly sliced (30g)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup shredded low-fat mozzarella cheese (30g)
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the Anaheim peppers lengthwise, removing the seeds and membranes. Brush the inside and outside of each pepper half with olive oil and place them cut-side up in a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, Greek yogurt, 1/2 cup of mozzarella, diced green chiles, and scallions. Stir in the smoked paprika, garlic powder, salt, and pepper until the filling is a uniform, velvety consistency.
  3. Spoon the chicken mixture into each pepper half, pressing down slightly. Top each with a pinch of the remaining mozzarella. Bake for 20–25 minutes until the peppers are tender and the cheese is bubbly. Broil on high for the final 2 minutes for a mahogany-colored crust. Garnish with fresh cilantro.