Prep the peppers: Preheat your oven to 400°F (200°C). Slice the peppers in half lengthwise and remove seeds and membranes. Brush or spray the cut sides with a little olive oil and sprinkle with a pinch of salt.

Soften the shells: Place pepper halves cut-side up in a baking dish. Add a splash of water to the bottom of the dish (about 1/4 cup) and cover tightly with foil. Bake for 12–15 minutes to soften slightly. This helps them cook evenly once stuffed.

Mix the filling: In a large bowl, combine shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, green onions, and celery if using. Stir in half the shredded cheese and the butter if you like a richer sauce. Taste and adjust seasoning.

Stuff generously: Remove the peppers from the oven, uncover, and drain any excess liquid from the dish. Spoon the buffalo chicken mixture into each pepper half, packing it in but keeping the tops level for even melting.

Add the cheese: Sprinkle the remaining shredded cheese over the tops. Add crumbled blue cheese if you love that classic buffalo pairing.

Bake to melty perfection: Return the dish to the oven, uncovered, and bake for 15–18 minutes, until the peppers are tender and the cheese is bubbling and lightly golden.

Finish and serve: Let the peppers rest for 5 minutes. Drizzle with a touch more buffalo sauce or dressing if you like. Garnish with chopped parsley or extra green onions. Serve hot.