Preheat your oven to 350°F (180°C).

Wash and dry the bell peppers. Cut off the tops and scoop out the seeds and membranes.

In a medium mixing bowl, combine the shredded chicken with Frank’s Red Hot Sauce.

Stuff the buffalo chicken mixture into each prepared bell pepper.

Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 30-35 minutes.

Remove the foil and bake uncovered for an additional 15-20 minutes until tender.

Drizzle with dairy-free ranch dressing and garnish with fresh herbs and green onions before serving.