1-First Step: Preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing off the tops and removing seeds and membranes carefully.

2-Second Step: In a mixing bowl, combine shredded cooked chicken with buffalo wing sauce, chopped celery, and ranch or blue cheese dressing. Mix until all ingredients are well incorporated.

3-Third Step: Season the mixture with salt and pepper to taste, adjusting the heat level to your preference. For dietary adaptations, substitute chicken with tofu or jackfruit at this stage.

4-Fourth Step: Spoon the buffalo chicken mixture evenly into each bell pepper, packing lightly for a generous filling.

5-Fifth Step: Sprinkle shredded cheddar cheese on top of each stuffed pepper. For vegan or low-calorie options, use appropriate cheese substitutes or reduced portions.

6-Sixth Step: Arrange stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and peppers are tender.

7-Final Step: Remove from oven, allow to cool slightly, garnish with extra celery or herbs if desired, and serve warm. Adjust serving accompaniments as needed for dietary preferences or enhancements.