Buffalo Chicken Stuffed Mini Peppers

• 12 Mini Sweet Bell Peppers
• 8 Ounces Cream Cheese Softened
• 2 Cups Shredded Cooked chicken
• 1/2 Cup Buffalo Sauce
• 1 Cup Shredded Cheese divided
• 1 Teaspoon Garlic Powder
• Green onions to top, optional

Instructions

• Preheat oven to 400 degrees.
• Cut the peppers in half from top to bottom and remove the seeds and ribs.
• In a medium bowl using a hand mixer, mix together the cream cheese, chicken, buffalo sauce, 1/2 cup shredded cheese, and garlic powder until well combined.
• Place the bell peppers cut side up in a 9x13 inch baking dish lined with a silicone baking matfor fast and easy clean up.
• Evenly divide the chicken mixture between the peppers.
• Cover the dish with foil and bake for 20 minutes.
• Remove the pan from the oven and remove the foil.
• Top the peppers with the remaining shredded cheese and bake for 5 more minutes until cheese is melted.