Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the halves cut side up on your baking dish.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until creamy and well blended.
Spoon the creamy buffalo ranch chicken mixture evenly into each pepper half, packing it in generously. Top each pepper with shredded cheddar cheese.
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and slightly browned. Tent with foil if cheese browns too quickly.
Remove from the oven and sprinkle sliced green onions on top. Serve hot with a side salad or steamed veggies.
