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1. Place the chicken breasts, chicken broth, garlic cloves (smashed), salt, and black pepper in a medium pot. Bring to a gentle simmer over medium heat, cover, and cook 18-20 minutes until the chicken reaches 165°F (74°C) inside.
1.5 lb boneless skinless chicken breasts,
1 cup chicken broth,
3 clove garlic,
1 tsp salt,
0.5 tsp black pepper
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2. Remove the chicken to a bowl and shred with two forks. Discard the broth, or save it for another use.
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3. In the same pot over low heat, melt the unsalted butter with the hot sauce, garlic powder, and smoked paprika. Stir in the cream cheese until smooth, then fold in the shredded chicken and half the cheddar cheese. Slice the scallions and stir in two-thirds of them, saving the rest for the dip.
0.5 cup hot sauce (Frank's style),
2 tbsp unsalted butter,
1 tsp garlic powder,
1 tsp smoked paprika,
4 oz light cream cheese,
0.5 cup shredded sharp cheddar cheese,
2.0 piece scallions
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4. Preheat the oven to 400°F (200°C). Halve the bell peppers lengthwise through the stem and remove the seeds. Arrange cut side up in a baking dish and roast 10 minutes to soften slightly.
4 piece bell peppers
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5. Mound the buffalo chicken filling into the pepper halves and top with the remaining cheddar cheese. Bake 20-25 minutes at 400°F (200°C) until the peppers are tender and the cheese is bubbling and lightly browned.
0.5 cup shredded sharp cheddar cheese
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6. Stir together the Greek yogurt, dill (chopped), onion powder, lemon juice, the reserved scallions, and a pinch of salt from the measured amount to make the ranch-style dip. Chill until ready to pack.
1 tsp salt,
1.0 piece scallions,
1 cup plain Greek yogurt,
1 tbsp fresh dill,
0.5 tsp onion powder,
1 tbsp lemon juice
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7. Cut the celery stalks into sticks. Cool the stuffed peppers completely, then divide among 4 containers, 2 halves each, with celery sticks and a small container of dip packed separately. Refrigerate up to 4 days and reheat the peppers in the microwave 2-3 minutes.
4 piece celery stalks
