Preheat your oven to 375°F (190°C).

In a microwave-safe bowl, combine softened cream cheese and buffalo sauce. Microwave for about 30 seconds until the mixture is warm and easily blendable.

Add shredded chicken, cheddar cheese, mozzarella cheese, chopped green onions, and cooked rice into the cream cheese mixture. Stir until well combined.

Cut off the tops of the bell peppers and carve out fun pumpkin faces, removing seeds and membranes.

Fill each pepper with the buffalo chicken filling, packing it tightly but avoiding overstuffing.

Place the stuffed peppers upright in a lined baking dish for stability.

Bake for about 30 to 45 minutes until the peppers are soft and slightly charred.

Serve warm, garnished with extra green onions and a drizzle of buffalo sauce.