Buffalo Chicken Stuffed Peppers

Preheat the oven to 375u0b0F.
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.
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.
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.
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.
Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
Pro tip: Use chicken broth instead of water for a more savory spin on these stuffed peppers.
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.
Bake the stuffed peppers for 50 minutes on the middle rack of oven, until the peppers can be easily pierced with a fork.
Remove the foil and continue baking for 10-15 minutes longer, until the cheese on top is golden-brown.
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
Allow the peppers to rest for 5-10 minutes.
Sprinkle each pepper with an even amount of crumbled blue cheese and the remaining minced scallion. Serve immediately.