Here are the Instructions for Buffalo Chicken Stuffed Peppers:

1. Step 1: Prepare the Peppers Preheat your oven to 375°F. Carefully cut your bell peppers in half lengthwise, removing the seeds and membranes but leaving the stems intact for stability. Brush the peppers lightly with olive oil and season with a pinch of salt and pepper. Place them cut-side up in a baking dish that’s been lightly coated with cooking spray.
2. Step 2: Create the Buffalo Filling In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch seasoning. Mix thoroughly until the ingredients are well incorporated and smooth. Fold in the diced celery, red onion, garlic, half of the cheddar cheese, and the blue cheese (if using). The mixture should be cohesive but still have texture from the vegetables.
3. Step 3: Fill the Peppers Spoon the buffalo chicken mixture generously into each pepper half, mounding it slightly at the top. Don’t be afraid to really pack it in – the filling will settle somewhat during cooking. Sprinkle the remaining cheddar cheese over each stuffed pepper, ensuring even coverage.
4. Step 4: Bake to Perfection Cover the baking dish with aluminum foil and bake for 25 minutes. This initial covered bake ensures the peppers become tender without the cheese burning. Then remove the foil and bake for an additional 10-15 minutes until the peppers are soft and the cheese is bubbly and beginning to brown in spots.
5. Step 5: Finish and Serve Remove from the oven and let the Buffalo Chicken Stuffed Peppers rest for about 5 minutes before serving. This brief rest allows the filling to set slightly. Garnish with freshly chopped parsley and a light drizzle of additional buffalo sauce or ranch dressing if desired. Serve while still warm for the best flavor experience.