Stuffed Tri-Colored Peppers

 2 cups of shredded rotisserie chicken, skin removed
20 tri-colored peppers cut in half length-wise, ribs and seeds removed
1/3 cup hot sauce
1 rib celery, finely chopped
1/2 cup shredded monterey jack cheese
1/2 cup blue cheese crumbles
2 tablespoons butter

Preheat oven to 425

Place a small sauce pan over low heat. Add hot sauce and whisk in butter until melted.

 In medium bowl, combine the pulled chicked, celery, monterey cheese and half blue cheese. Add the hot sauce mixture.

Lightly mound the chicken mixture into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 min. Serve warm.