Prep the peppers: Preheat your oven to 400°F (200°C). Slice the peppers in half from top to bottom and remove seeds and membranes. Rub the cut sides with olive oil and a pinch of salt.

Pre-bake the shells: Place pepper halves cut side up on a baking sheet or in a casserole dish. Bake for 10–12 minutes to soften slightly. This helps them cook through without getting soggy later.

Mix the filling: In a large bowl, combine shredded chicken, Buffalo sauce, Greek yogurt or cream cheese, garlic, onion powder, half of the shredded cheese, and most of the green onions. Season with salt and pepper. Taste and adjust the Buffalo sauce to your heat preference.

Stuff the peppers: Spoon the filling into each pepper half, packing it in gently. Top with the remaining shredded cheese and a sprinkle of blue cheese if using.

Bake until bubbly: Return to the oven and bake for 15–18 minutes, until the peppers are tender and the cheese is melted and browned in spots.

Finish and serve: Let the peppers rest for 5 minutes. Drizzle with ranch or blue cheese dressing if you like. Garnish with the remaining green onions and chopped parsley or cilantro. Serve hot.