Print

Flavorful Buffalo Chicken Stuffed Mini Peppers

buffalo chicken stuffed mini peppers - featured image
Print Recipe

These bite-sized stuffed mini peppers are filled with spicy buffalo chicken and creamy cheese, making a perfect quick and easy appetizer or party snack with bold flavor and satisfying texture.

Ingredients

Scale
  • 12–15 mini sweet peppers, washed and halved lengthwise, seeds removed
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1/3 cup buffalo sauce (Frank’s RedHot preferred)
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup blue cheese crumbles (optional)
  • 2 tablespoons ranch or blue cheese dressing
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. Wash the mini peppers thoroughly, then slice each in half lengthwise. Remove the seeds and membranes carefully to create a little boat for your filling. Set aside.
  3. Place 2 cups of cooked shredded chicken in a skillet over medium heat. Add 1/3 cup buffalo sauce and stir gently to coat the chicken evenly. Heat for about 3-4 minutes until warm and fragrant. Remove from heat.
  4. In a medium mixing bowl, combine 4 ounces softened cream cheese, 1/2 cup shredded cheddar cheese, 2 tablespoons ranch or blue cheese dressing, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper. Mix until smooth and well combined.
  5. Add the warm buffalo chicken to the bowl and fold gently until everything is evenly mixed. If using blue cheese crumbles, fold them in now.
  6. Using a spoon or small scoop, fill each pepper half generously with the buffalo chicken mixture. Arrange the stuffed peppers on the prepared baking sheet, making sure they’re snug but not squished.
  7. Bake the peppers for 12-15 minutes, or until the peppers are just tender and the filling is bubbling slightly. Keep an eye on them to prevent the filling from browning too much.
  8. Remove from oven and sprinkle chopped fresh parsley or chives over the top for garnish. Serve warm.

Notes

Warm the shredded chicken with buffalo sauce separately before mixing into the creamy base to prevent soggy peppers. Soften cream cheese for easier mixing. Avoid overstuffing peppers to prevent spilling. Refrigerate filling for 10-15 minutes if too runny before stuffing. Optional broil for 2 minutes for a crispy top but watch closely to avoid drying out.

Nutrition

Keywords: buffalo chicken, stuffed mini peppers, party appetizer, spicy snack, easy recipe, game day food, creamy filling

Find it online: https://daintydine.com/flavorful-buffalo-chicken-stuffed-mini-peppers-recipe-easy-and-perfect-for-parties/