1. Preheat your oven to 375 F (190 C). Lightly brush the inside and outside of the halved bell peppers with olive oil. Place them cut-side up on a baking sheet.

2. Bake the peppers for 10-15 minutes, or until they start to soften slightly.

3. While the peppers are pre-baking, combine the shredded cooked chicken, buffalo sauce, softened cream cheese, and ranch dressing in a medium bowl. Mix well until all ingredients are thoroughly combined and the cream cheese is smoothly incorporated. Season with a pinch of salt and black pepper.

4. Carefully remove the pre-baked bell peppers from the oven. Evenly spoon the buffalo chicken mixture into each bell pepper half, mounding it slightly.

5. Sprinkle the shredded mozzarella cheese over the top of the chicken filling in each pepper. If using, crumble the blue cheese over the mozzarella.

6. Return the stuffed peppers to the oven and bake for another 10-15 minutes, or until the filling is heated through, the cheese is melted and bubbly, and the edges of the peppers are slightly caramelized.

7. Carefully remove the baking sheet from the oven. Garnish the hot stuffed peppers with fresh chopped chives or green onions before serving.