Preheat the oven to 200°C (400°F). While it heats, prepare the peppers: cut each one in half lengthwise through the stem, then scoop out the seeds and white membranes with a small spoon. You'll hear a gentle snap as you cut through the crisp flesh, and the interior should look clean and hollow. Place the pepper halves cut-side up on a baking tray lined with foil.

Roast the peppers for 15 minutes. This step is crucial — the peppers will soften slightly, turning from bright and rigid to a muted, glossy colour. The edges may begin to brown just a little, and the kitchen will smell sweet and vegetal. Remove them from the oven and set aside to cool slightly.

While the peppers roast, prepare the filling. Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and the edges turn a pale gold. The onion will release a gentle, sweet aroma. Add the minced garlic and cook for 30 seconds more, just until fragrant — you'll notice the scent becomes richer and more savoury.

Build the buffalo mixture. Reduce the heat to low. Add the shredded chicken, buffalo wing sauce, softened cream cheese, smoked paprika, cayenne pepper, black pepper, and salt to the pan. Stir everything together with a wooden spoon or spatula until the cream cheese has fully melted and the mixture is uniformly coated in a glossy, orange-red sauce. The texture should be thick and creamy, with shreds of chicken visible throughout. Taste and adjust the salt or cayenne if you prefer more heat.

Stuff the peppers. Spoon the chicken mixture evenly into each pepper half, mounding it slightly in the centre. The filling should be level with or just above the pepper's rim. Use the back of the spoon to press it down gently — you'll see the filling settle into every crevice.

Top with cheese and bake. Sprinkle the grated mozzarella and cheddar evenly over each stuffed pepper. Bake for 18-20 minutes, until the cheese is melted, bubbly, and turning golden brown at the edges. You'll hear a faint sizzle as the cheese begins to crisp, and the kitchen will smell of spicy, savoury goodness. For a deeper golden crust, switch the oven to grill for the final 2 minutes — watch closely so it doesn't burn.

Rest and garnish. Remove the tray from the oven and let the peppers rest for 5 minutes. This allows the filling to set slightly, making it easier to serve. Just before serving, scatter fresh chives or spring onion greens over the top. My husband, who's usually picky, asked for seconds the first time I made these!