Preheat oven to 375 degrees.

Slice bell peppers in half and remove the stems and the seeds. Place bell pepper halves in a baking dish cut side up.

Combine hot sauce, sour cream, melted butter, garlic powder, and salt in a large mixing bowl and stir.

To the prepared sauce, add in chicken, diced celery and carrot, green onions, and half of the shredded cheese.

Spoon a portion buffalo chicken filling into each pepper half. Top with the remaining cheese.

Bake in the oven for 15 minutes covered with aluminium foil. Remove the foil and finish the chicken stuffed bell peppers cooking uncovered for 10 more minutes, or until the cheese is golden brown.