Preheat your oven to 350°F (175°C). Slice four bell peppers in half lengthwise and remove seeds and membranes. Rinse and place cut-side up in a baking dish.

In a large mixing bowl, combine shredded chicken with buffalo sauce, stirring until the chicken is coated.

Fill each pepper half with the buffalo chicken mixture and press down gently.

Bake in the preheated oven for 50 minutes until peppers are tender and filling is bubbly.

Remove from oven, drizzle with ranch dressing, and garnish with freshly chopped herbs before serving.