Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil or cooking spray.

Slice the bell peppers in half lengthwise, removing seeds and membranes. Arrange cut side up in the greased dish.

In a large mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and nutritional yeast. Mix until well-coated.

Stuff each halved pepper with the chicken mixture, packing tightly.

Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until tops are brown.

Let cool, drizzle with dairy-free ranch dressing, and sprinkle with sliced green onions before serving.