Buffalo-Lime Chicken Stuffed Anaheim Peppers

THIS is such a crowd pleasing recipe! Makes about 4 servings!

Ingredients:

*6-8 small Anaheim, Pasilla or Poblano Peppers (cut in half - seeds and membranes removed)

*2 cups cooked Chicken Breast (shredded)

*1/2 cup White Onion (diced)

*1 Jalapeño Pepper (diced) (optional, adds heat)

*1/4 cup fresh Cilantro Leaves (chopped)

*1/2 cup Forager Cashew Milk Yogurt

*4-6 Tbs. Buffalo Flavored Sauce (https://www.amazon.com/TRUFFLIN-TRUFFALO-Gourmet-Chipotle-Friendly/dp/B08M69YV9P/ref=asc_df_B08M69YV9P/?tag=hyprod-20&linkCode=df0&hvadid=475718186634&hvpos=&hvnetw=g&hvrand=15599622326379496266&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9019207&hvtargid=pla-1064938809050&psc=1)

*1/4 tsp Garlic Powder or 1-2 fresh Garlic Cloves (minced)

*1 Tbsp. Lime Juice (fresh squeezed)

*2 small Avocados (diced)

*Pink Himalayan Salt and Ground Pepper (to taste)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. Boil large pot of lightly salted water.

3. Place anaheim pepper halves in the boiling water for just 3 minutes.

4. Promptly remove.

5. Drain peppers well, and pat dry.

6. Combine all remaining ingredients in large bowl; setting aside half of your avocado pieces to top each pepper as shown once baked. (I combine half the avocado into the filling, leaving half to set on top of each pepper after baking.)

7. Stir to combine well. Stuff peppers evenly.

8. Bake at 350 F for about 20-25 minutes.

9. Garnish with your remaining fresh avocado and additional cilantro leaves if you wish.

10. Serve with lime wedges.