Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and remove seeds and membranes.

In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.

Add cooked chicken, buffalo sauce, smoked paprika, onion powder, salt, and black pepper to the skillet. Cook for 3-4 minutes until heated through.

Remove from heat and mix in cream cheese and half of the cheddar cheese until creamy. Fold in chopped green onions and blue cheese if using.

Stuff the mixture into each bell pepper, packing gently.

Arrange stuffed peppers upright in a baking dish and sprinkle remaining cheddar cheese on top.

Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until cheese is golden brown.

Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.