1. Preheat oven to 400 F. Place bell peppers cut side up on large baking sheet and drizzle with olive oil. Season with salt and pepper.

In a large skillet over medium heat, melt butter. Add onions and cook until tender, about 5 minutes. Add garlic until fragrant, about 1 minute.

Add shredded chicken and hot sauce and combine. (I usually add 1/2 cup ranch at this step as I find them to be too spicy.) Cook until mixture comes to a simmer then remove from heat.

Fill pepper halves with the mixture and top with gouda or mozzarella cheese. Bake until cheese is melted and peppers are crisp-tender. About 20 minutes.

Drizzle with ranch, add chives and serve.