Ensure you have your shredded chicken and bacon prepared.

Preheat oven to 450 degrees F.

In a mixing bowl, toss cauliflower florets with avocado oil and season with salt and pepper liberally

Spread evenly on a parchment lined baking sheet and bake until tender and lightly brown, 20-25 minutes.

While roasting your cauliflower, cut your peppers in half and remove all the seeds.

Reduce your oven temperature to 350 degrees F.

In that same mixing bowl, stir together frank's, ranch, green onions, and bacon until combined.

Toss shredded chicken and roasted cauliflower in hot sauce and ranch mixture until incorporated.

Spoon your buffalo ranch chicken inside of every pepper and place stuffed peppers on a parchment-lined baking sheet.

Place in oven and bake for 25 minutes and then remove.

Let cool for 10 minutes, then drizzle with ranch and garnish with more green onions and any leftover bacon crumbles.

Enjoy