Combine cream cheese, hot sauce, ranch and shredded cheese in a microwave safe bowl. Heat in microwave until ​melted and blended together, stirring frequently (at least every 30 seconds). Then stir in shredded chicken.

Wash peppers, cut in half and remove all seeds and insides. Heat oven to 400 degrees. Stuff each pepper half with buffalo chicken mixture and place in a baking dish. Bake for 25 to 35 minutes, or until peppers have achieved your desired tenderness.

You can also sprinkle cheese on top of the peppers before baking if desired. Peppers can be eaten with tortilla chips if you want to add some crunch to your meal.