Instructions

• Preheat oven to 350°F (180°C).
• Slice each bell pepper in half lengthwise and remove the membranes and seeds.
• Arrange the pepper halves cut-side up on a baking tray or in a casserole dish. Drizzle with 2 tablespoons olive oil and brush the oil over both the inside and outside of each pepper. Sprinkle evenly with ½ teaspoon salt and ¼ teaspoon ground black pepper.
• Roast the peppers in the preheated oven until just tender but not fully cooked, about 10 minutes.
• While the peppers roast, make the filling: in a large bowl combine 4 cups cooked shredded chicken, ½ cup buffalo sauce, ½ cup ranch dressing, ½ cup shredded mozzarella cheese, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir until evenly mixed.
• Remove the peppers from the oven and evenly divide the chicken mixture among the pepper halves, filling each one.
• Return the filled peppers to the oven and bake at 350°F (180°C) for 5 minutes to heat through and begin melting the cheese.
• Switch the oven to broil. Move the rack so the peppers are under the broiler (about 4–6 inches from the heat) and broil the peppers 1–2 minutes, watching closely, until the cheese is bubbly and lightly browned.
• Remove from the oven and garnish with thinly sliced green onions and crumbled blue cheese, if desired. Serve hot.