Preheat your oven to 350°F (175°C).

Carefully slice the tops off the bell peppers and remove the seeds and membranes.

In a large mixing bowl, combine your shredded chicken with buffalo sauce, stirring until well-coated.

Generously fill each bell pepper with the buffalo chicken mixture.

Cover the baking dish tightly with aluminum foil and bake for about 50 minutes.

Remove the foil, drizzle ranch dressing over each pepper, and bake uncovered for an additional 5-10 minutes.

Let them cool for a few minutes before serving, garnished with extra green onions or herbs.