Preheat your oven to 350°F/180°C. This step is crucial as it ensures your peppers cook evenly and thoroughly.
While the oven heats up, prepare the peppers. Slice them in half lengthwise, then remove the seeds and membranes. Make sure to handle them gently so they maintain their shape.
Next, place the halved peppers on a baking tray or in a casserole dish. Drizzle with olive oil and brush it all over the insides and outsides of the peppers. This will help them roast nicely.
Season the peppers with salt and ground black pepper, giving them a little flavor boost. Once done, pop them into the oven for about 10 minutes until they’re just undercooked. This pre-roasting step ensures they’ll be tender yet hold their shape.
As the peppers roast, prepare your filling. In a large bowl, combine the shredded chicken with the buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder. Stir everything together until well mixed and creamy.
Once the peppers are done roasting, carefully remove them from the oven. Using a spoon, fill each pepper half generously with the prepared filling, pressing it down slightly to pack it in.
Return the filled peppers to the oven and cook for an additional 5 minutes. This allows the flavors to meld and the cheese to melt beautifully.
For an added touch, place the peppers under the broiler for 1 to 2 minutes. This step gives the cheese a delightful golden color and crispy texture.
Once they’re golden and bubbling, remove the peppers from the oven and let them cool for a minute.
Finally, garnish with crumbled blue cheese and green onions. Serve hot and enjoy the delightful explosion of flavors in every bite!
