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1
Preheat the oven to 375u00b0F.
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2
Slice the tops from the bell peppers and remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
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3
Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides.
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4
Place the shredded chicken, minced celery, half the minced scallions, garlic powder and hot sauce in a mixing bowl. Mix with a rubber spatula to combine.
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5
Divide the buffalo chicken mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheddar cheese.
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6
Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
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7
Pro tip: Use chicken broth instead of water for a more savory spin on these stuffed peppers.
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8
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
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9
Bake the stuffed peppers for 50 minutes on the middle rack of oven, until the peppers can be easily pierced with a fork.
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10
Remove the foil and continue baking for 10-15 minutes longer, until the cheese on top is golden-brown.
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11
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
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12
Allow the peppers to rest for 5-10 minutes.
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13
Sprinkle each pepper with an even amount of crumbled blue cheese and the remaining minced scallion. Serve immediately.
