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Buffalo Chicken Stuffed Mini Peppers

Crispy, spicy, and creamy, these buffalo chicken stuffed mini peppers are the perfect crowd-pleasing appetizer, balancing flavors and textures for a truly addictive bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 stuffed pepper halves
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken breast, shredded
  • 4 ounces cream cheese, softened
  • ½ cup buffalo sauce Frank's RedHot works great
  • ½ cup shredded cheddar cheese
  • ¼ cup ranch dressing
  • 2 tablespoons green onions, finely chopped
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
For the Peppers
  • 6 large mini sweet peppers or 12 small ones
  • ½ cup crumbled blue cheese optional but recommended
  • 2 tablespoons chopped fresh parsley
Now For Serving
  • Extra ranch or blue cheese dressing
  • Celery sticks
  • Carrot sticks

Method
 

Making the Buffalo Chicken Filling
  1. Grab a medium mixing bowl and add softened cream cheese.
  2. Pour in buffalo sauce and ranch dressing, mixing until smooth and creamy.
  3. Fold in shredded chicken, cheddar cheese, and green onions until evenly mixed.
  4. Add garlic powder and black pepper, taste, and adjust seasoning as needed.
Prepping the Mini Peppers
  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the mini sweet peppers thoroughly.
  3. Cut each pepper in half lengthwise and scoop out seeds and membranes.
  4. Place pepper halves cut-side up in a baking dish.
Stuffing Your Peppers
  1. Use a small spoon to fill each pepper half with the chicken mixture, mounding slightly.
  2. If using blue cheese, leave about 1/8 inch at the top of the filling.
Baking the Peppers
  1. Bake in the preheated oven for 20-25 minutes, or until filling is bubbly and cheese is golden.
  2. For extra crispy tops, turn on the broiler for the last 2 minutes.
Cooling and Serving
  1. Let the stuffed peppers cool for 5 minutes before serving.
  2. Transfer to a serving platter and garnish with chopped parsley.

Notes

These stuffed peppers can be prepared a day in advance and baked on the day of your event. They can also be frozen before baking, adding some extra time to bake from frozen.