Preheat your oven to 375°F (190°C).

Prepare the bell peppers by slicing them in half lengthwise and removing the seeds and membranes.

In a mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, garlic powder, and a pinch of salt and pepper. Mix well until combined.

Stir in the chopped green onions and half of the shredded cheddar cheese into the chicken mixture.

Fill each pepper half with the chicken mixture, packing it down gently to fit as much as possible.

Place filled peppers in a baking dish and sprinkle the remaining cheddar cheese on top.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.

Remove from the oven and let cool for a few minutes before serving. Garnish with extra green onions if desired.