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Step 1: Cut the tops off the bell peppers and remove the insides with the seeds and the filling.
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Step 2: Sprinkle a little salt in the bell peppers.
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Step 3: Bake the bell peppers upside down for 10 minutes.
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Step 4: Melt butter and mixed garlic in a pot with cream cheese, whole milk mozzarella, and heavy cream until creamy and smooth.
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Step 5: Add a half a teaspoon of salt, a fourth a teaspoon of black pepper, and a half a teaspoon of onion powder to the shredded chicken.
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Step 6: Combine the seasoned shredded chicken and the cream sauce.
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Step 7: Spoon the creamy chicken into each bell pepper.
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Step 8: Top each bell pepper with shredded whole milk mozzarella.
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Step 9: Bake at 400 degrees for 15 minutes to melt the cheese.