Preheat oven to 375°F (190°C).

Cook jumbo pasta shells according to package directions. Drain and set aside.

In a skillet over medium heat, add a drizzle of olive oil. Sauté diced bell pepper and onion until softened.

Add minced garlic and ground chicken to the skillet. Cook until browned and fully cooked. Season with salt and pepper.

Stir in buffalo sauce and cream cheese until melted and creamy. Let mixture cool slightly.

In a bowl, mix the chicken mixture with blue cheese crumbles and half of the shredded mozzarella.

Fill each cooked shell with the chicken mixture and place them in a greased baking dish.

Sprinkle remaining mozzarella on top. Cover with foil and bake for 25 minutes.

Uncover and bake an additional 10 minutes, until the cheese is bubbly and golden.

Garnish with chopped green onions and serve warm.