• 16 mini sweet bell peppers

• 2 cups shredded cooked chicken

• 1 cup Heluva Good!® Jalapeño Cheddar Dip

• 1/2 cup garlic buffalo wing sauce

• 1 cup shredded cheddar cheese

• 1/2 cup crushed potato chips

• 1/4 cup prepared bacon bits

• 1 scallion, thinly sliced

Preheat oven to 375°F. 

Slice the bell pepper in half lengthwise and arrange on a large, rimmed baking sheet with the cut side facing up. 

Combine chicken, Heluva Good! Jalapeño Cheddar Dip, garlic buffalo wing sauce, and cheddar cheese in a large bowl. Mix well. 

Fill each pepper half with the chicken mixture. Top peppers with crushed potato chips. 

Bake 20-25 minutes or until golden brown. 

To serve, top with bacon bits and scallion.