Add 1 tbsp olive oil to a large skillet over medium high heat.
Add the diced onion, carrots, celery, jalapeno and garlic, saute 4-5 minutes.
Add the ground chicken and cook through.
Add the ¼ cup buffalo sauce, diced tomatoes with green chilies, chili powder, cumin, paprika, black pepper and kosher salt.
Stir to combine, reduce heat and simmer 5-10 minutes.
Remove from the heat and set aside.
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Spoon the buffalo chicken mixture into the bell pepper halves and place in a baking dish.
Drizzle with the remaining 2 tbsp buffalo sauce and place in the oven for 20 minutes.
Prep Ahead: This recipe can be made up to 5 days in advance and stored in the refrigerator until ready to bake and serve.
Reheat: Once baked, these stuffed peppers will stay good in the refrigerator for 5-7 days. To reheat, cover with foil and place in an oven at 350°F for 10-15 minutes. Or reheat in the microwave for 2 minutes. I always recommend an extra drizzle of buffalo sauce on these peppers when reheating them so they don't dry out.