1. Preheat your oven to 375°F (190°C). While the oven warms, slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
3. Add the shredded chicken to the skillet, then stir in the buffalo sauce, smoked paprika, onion powder, salt, and pepper. Cook for 3-4 minutes, allowing the chicken to soak up the flavors.
4. Remove the skillet from heat and fold in the cream cheese and half of the shredded cheddar cheese until the mixture is creamy and well combined. Stir in the green onions and, if using, blue cheese crumbles.
5. Fill each bell pepper generously with the buffalo chicken mixture, pressing down slightly to pack the filling.
6. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheddar cheese over the tops.
7. Cover the baking dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
8. Once out of the oven, let the peppers rest for 5 minutes. Garnish with fresh parsley before serving.

One of my favorite memories is standing next to Ouma as we carefully filled each pepper, the kitchen filled with laughter and the spicy scent of buffalo sauce. Mama Lou would watch us fondly, reminding us to “feed the heart as much as the stomach.” It’s that spirit I hope you feel while making these peppers.