To cook the chicken:

Sprinkle chicken with salt, pepper, and garlic powder.

In your Instant Pot – add 1 cup of broth or water and your raw chicken breast.  Cook for 15 minutes and do a full natural release. Drain well and shred.

In your oven- cook chicken breast on 350 for 30 minutes.  Let cool and dice.

On your stovetop – cover chicken with broth or water and bring to a boil.  Reduce heat to a simmer and cook for 5 minutes. Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.

To Make the Buffalo Chicken Dip Stuffed Peppers

Preheat Oven to 375 or Air Fryer to 350

In a medium sized bowl, measure out cottage cheese using a slotted spoon to drain some of the liquid out.  I usually just tap the spoon slightly on the side of the container to remove what I can. Add Greek yogurt, cheddar, blue cheese, green onion, and hot sauce.  Stir. Next add in cooked chicken. Taste and adjust hot sauce as needed and sprinkle with salt, pepper, or garlic powder if desired.

Slice the mini bell peppers in half and remove the centers and seeds. Stuff them with the buffalo chicken filling.

Air Fryer

Cook mini bell peppers in batches on 350 for 10 minutes

Oven

Cook mini bell peppers on a parchment lined baking sheet on 375 for 12 minutes

Bonus:  To Make a Healthy Buffalo Chicken Dip, just follow the recipe, but place buffalo chicken mixture in an oven safe casserole. Optional – Top with an additional 1/3 cup of cheddar cheese.   Broil in the oven until the dip is bubbly and brown.