Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
Cut the bell peppers in half from top to bottom and remove any of the seeds and membranes inside the peppers. Place the peppers in the baking dish cut side up.
In a mixing bowl, stir together the cream cheese, buffalo sauce, 1/4 cup of shredded cheddar cheese, ranch seasoning mix and half of the sliced green onions until fully combined. Then stir in the shredded chicken until it’s fully coated with the sauce mixture.
Place the chicken mixture evenly into each of the bell peppers. Pour a small amount of water in the pan around the peppers just enough to barely cover the bottom of the pan.
Bake for 30 minutes until the peppers are tender. Top each of the peppers with the remaining shredded cheddar cheese and green onions. Bake for 5 more minutes to melt the cheese.
Remove from the oven. Let the peppers rest for 10-15 minutes. Serve drizzled with the ranch dressing on top and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.