Preheat and prep the peppers: Preheat your oven to 190°C (170°C fan). Cut the tops off each bell pepper about 1cm from the stem. Remove the seeds and white membranes from inside. If the peppers wobble, slice a tiny sliver off the bottom so they stand flat. Place them cut-side up in a baking dish that holds them snugly.

Cook the chicken: Season the chicken breasts with salt, pepper, and the smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, until golden brown on the outside and cooked through. The chicken should feel firm to the touch and the internal temperature should reach 74°C. The sound of a good sizzle means you've got the heat right. Transfer the chicken to a plate and let it rest for 5 minutes before shredding with two forks.

Sauté the aromatics: In the same skillet (don't clean it — those browned bits are flavour), reduce the heat to medium. Add the chopped onion and cook for 4-5 minutes, stirring occasionally. The onions should turn translucent and soft, and you'll smell a sweet, savoury aroma. Add the minced garlic and cook for just 30 seconds until fragrant, stirring constantly so it doesn't burn.

Make the Buffalo filling: Turn the heat to low. Add the softened cream cheese to the skillet and stir until it melts into the onions, creating a smooth, pale sauce. Pour in the Buffalo hot sauce and stir until the mixture turns a warm, brick-red colour. The smell will be sharp and tangy at this point. Add the shredded chicken and half of the grated cheddar and mozzarella (reserve the rest for topping). Stir everything together until the cheese is melted and the filling is thick, creamy, and evenly coloured. Taste and adjust salt and pepper — remember the hot sauce adds salt, so go easy.

Fill the peppers: Spoon the Buffalo chicken mixture evenly into each pepper, pressing down gently with the back of the spoon to pack it in. You want the filling mounded slightly above the rim. The texture of the filling should be thick and cohesive, not runny.

Top with cheese and bake: Sprinkle the remaining cheddar and mozzarella over the tops of the filled peppers. Pour about 100ml of water into the bottom of the baking dish — this creates steam and helps the peppers cook evenly. Cover the dish tightly with foil. Bake for 25 minutes. The peppers will soften and the cheese will melt, but the steam will keep them from drying out.

Finish uncovered and serve: Remove the foil and increase the oven temperature to 200°C. Bake for another 8-10 minutes, until the cheese on top is bubbling and turning golden brown in spots. The peppers should be tender when pierced with a fork but still holding their shape. Let them rest in the dish for 5 minutes — this is crucial for the filling to set. Garnish with spring onions and fresh herbs before serving.