Buffalo Wing Poppers

Made this recipe for Buffalo Wing Poppers tonight for Cooking Club. It came out pretty well, except I cooked it much longer than called for in the recipe, because I really wanted the peppers to be soggy and hopefully not so spicy. These still ended up very spicy and were a little dry. I wonder if it would be better to cover them while cooking. Next time I think I would cut down on the wing sauce. I also would use cheddar instead of the mozzarella. I think I might just leave the chicken out of the recipe too.

Ingredients:
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese (use cheddar instead)
1 cup diced cooked chicken (I used equivalent amount of canned chicken)
1/2 cup blue cheese salad dressing (I used ranch)
1/2 cup buffalo wing sauce (like Frank's)

Directions:
Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.