Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish, drizzle with olive oil, and season lightly with salt and pepper.

Pre-Bake the Peppers: Bake the empty pepper halves for 10-15 minutes. This step is crucial for ensuring they become tender. You want them to soften slightly but still hold their shape.

Make the Buffalo Chicken Filling: While the peppers are in the oven, we’ll make the filling. In a large bowl, combine the softened cream cheese, Frank's RedHot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix with a spatula until smooth and well combined.

Combine the Filling: Add the shredded chicken, about two-thirds of the grated cheddar cheese (saving the rest for the topping), and the sliced spring onions to the cream cheese mixture. Stir everything together until the chicken is evenly coated.

Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. I find that using a spoon or a small ice cream scoop works best for this part. Divide the buffalo chicken mixture evenly among the pepper halves, mounding it slightly.

Top and Bake: Sprinkle the remaining grated cheddar cheese over the top of each stuffed pepper. Return the baking dish to the oven.

Final Bake: Bake for a further 15-20 minutes, or until the filling is heated through and the cheese on top is melted, golden brown, and bubbling. Keep an eye on them to ensure the cheese doesn't burn.

Rest and Garnish: Let the peppers rest for a few minutes before serving, as the filling will be very hot. Garnish with a sprinkle of extra sliced spring onions for a fresh crunch.