Prep the peppers: Slice each bell pepper in half lengthwise and remove seeds and membranes. If they wobble, shave a thin slice from the underside so they sit flat.

Preheat the air fryer: Set to 360°F (182°C) for 3 to 5 minutes. Lightly spray the basket with oil.

Make the filling: In a large bowl, mix shredded chicken, buffalo sauce (start with 1/2 cup), softened cream cheese, and ranch or blue cheese dressing (if using). Stir in green onions, celery, garlic powder, onion powder, a pinch of salt, and pepper. Fold in half of the shredded cheese.

Taste and adjust: Add more buffalo sauce for extra heat or a spoon of dressing for more creaminess. Season as needed.

Stuff the peppers: Spoon the filling into each pepper half, packing it in so it mounds slightly. Top with the remaining shredded cheese.

Air fry the first round: Arrange stuffed peppers in a single layer in the basket. Cook at 360°F (182°C) for 8 to 10 minutes, until the peppers start to soften and the cheese melts.

Finish and color: Increase to 380°F (193°C) and cook 3 to 5 more minutes, until the cheese is golden and bubbly and peppers are tender but not mushy.

Garnish: Let rest 3 minutes. Drizzle with a little buffalo sauce, sprinkle blue cheese crumbles, and add chopped parsley or chives if you like.

Serve: Pair with extra ranch or blue cheese for dipping and crisp celery sticks on the side.