Make Oven Bacon:

1. Place the cut bacon on a parchment paper lined baking sheet. No need to preheat oven. Set temp to 350, place bacon in oven, and bake for 20 minutes. While bacon is cooking, prep the peppers.
2. Check for crispiness, remove baking sheet from oven when done.
3. Transfer bacon to a paper towel lined plate and set aside.

Prep the Peppers:

1. Slice about 1/3 off the top (lengthwise) of each pepper to create a little “boat” to hold the filling. (Tip: slice the side of the pepper that’s rounded so the pepper will sit more securely on it’s flat side on the pan or grill.)
2. Remove the seeds, leaving the stem intact

Prep the Filling

1. Combine the shredded chicken, crispy bacon, mayo, and buffalo sauce in a large bowl.
2. Mix the ingredients together until well coated.

Stuff the Peppers:

1. Set oven to 425.
2. Using a small spoon or fork, fill each pepper with the chicken mixture. You want the peppers to be full but not overflowing. Set the peppers on a parchment lined baking sheet, about an inch apart.
3. Once all peppers are filled set the baking sheet in refrigerator to chill/set for 1 hour (or more) or in the freezer for 20 minutes. You can cover lightly with cling wrap or wax paper.
4. When they’re ready, place the peppers in the oven and bake at 425 for 10-12 minutes. Once you can see the mixture start to lightly bubble, they’re done. I like them to be a little “roasty!”
5. As soon they’re cool enough to handle, set on a platter and serve! I like to sprinkle fresh cilantro on then before serving. Enjoy!