Using a medium size bowl, add shredded chicken, carrots, green onions, cream cheese, ranch seasoning, buffalo sauce, and cheddar cheese. Mix well with a fork to combine ingredients. Set aside.

Wash and dry the mini peppers. Cut them in half length-wise and remove the seeds. Fill each pepper with the buffalo chicken filling (around 1 TBS per pepper). Once all are filled, top with Colby Jack Cheese.

Place the filled peppers in the air fryer in a single layer (you may need to do 2 batches depending on the size of your air fryer), close the air fryer. Set the temperature to 350 degrees and cook for 5-6 minutes.

Remove carefully from the air fryer and top with green onions and drizzles ranch. Drizzle additional buffalo sauce if desired.

Pre-heat the oven to 400 degrees. Once all the peppers are filled, place them on a lined or greased baking sheet. Loosely cover with foil. Place in the oven and cook for 15 minutes, remove the foil, then cook 5 more minutes or until the cheese is melted and slightly browned.

Remove carefully and top with green onions and drizzles ranch. Drizzle additional buffalo sauce if desired.