1. Preheat your oven to 375°F (190°C). While it heats, slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside and inside of the peppers with olive oil to help them roast beautifully.
2. Place the peppers cut-side up in a baking dish and roast them for about 15 minutes. This softens the peppers just enough so they’ll cook through without becoming mushy once stuffed.
3. While the peppers roast, combine the shredded chicken, buffalo sauce, cooked rice or quinoa, garlic powder, smoked paprika, celery, Greek yogurt, and half of the cheddar cheese in a large bowl. Stir well until everything is evenly mixed. Season with salt and pepper to taste.
4. Once the peppers have softened, carefully remove the baking dish from the oven. Spoon the buffalo chicken mixture into each pepper, packing gently but not overfilling.
5. Sprinkle the tops with the remaining cheddar cheese and crumbled blue cheese, if using. Return the stuffed peppers to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
6. Remove from the oven and let cool for a few minutes before serving. This resting time helps the filling set slightly, making them easier to eat and enjoy.

From my experience, roasting the peppers first is a game-changer—it softens them just enough but keeps their shape intact, which makes for a prettier presentation and a better texture. Plus, using Greek yogurt instead of cream cheese or mayo cuts the richness without losing that creamy, tangy bite that buffalo chicken is known for.