Prep the peppers: Preheat your oven to 400°F (200°C). Halve the bell peppers lengthwise and remove seeds and membranes. Lightly oil a baking dish and place the peppers cut side up.

Soften the peppers (optional but helpful): For tender peppers, pre-bake them for 10 minutes. This jump-starts the cooking so they’re not too crunchy later.

Make the filling: In a large bowl, mix cream cheese, Greek yogurt (or sour cream), buffalo sauce, garlic powder, onion powder, a pinch of salt, and pepper. Stir until smooth.

Add the chicken and onions: Fold in the shredded chicken, green onions, and half of the shredded cheese. Taste and adjust seasoning or heat level by adding more buffalo sauce.

Stuff the peppers: Spoon the buffalo chicken mixture into each pepper half, packing it in gently. Top with the remaining shredded cheese.

Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the peppers are tender and the cheese is melted and starting to brown.

Finish and serve: Let the peppers rest for 5 minutes. Drizzle with ranch or blue cheese dressing, sprinkle with crumbled blue cheese and herbs if you like, and serve with celery and carrot sticks.