Flavorful Buffalo Chicken Stuffed Mini Peppers
These buffalo chicken stuffed mini peppers are a quick, easy, and flavorful game day snack featuring spicy buffalo chicken mixed with creamy cheese, stuffed into sweet mini peppers and baked to perfection.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 20 stuffed mini pepper halves 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 20 mini sweet peppers, washed and halved lengthwise with seeds removed
- 2 cups cooked shredded chicken (about 280g), leftover rotisserie or poached chicken works great
- 8 oz (225g) cream cheese, softened (full-fat recommended)
- ½ cup (120ml) buffalo sauce (e.g., Frank’s RedHot)
- 1 tablespoon ranch seasoning mix (store-bought or homemade)
- ½ cup (60g) shredded cheddar cheese (sharp or mild)
- 2 stalks green onions, sliced thin
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse about 20 mini sweet peppers and slice them in half lengthwise. Remove all seeds and membranes carefully. Arrange the pepper halves on a baking sheet lined with parchment paper.
- In a medium mixing bowl, combine 2 cups cooked shredded chicken with 8 oz softened cream cheese. Add ½ cup buffalo sauce, 1 tablespoon ranch seasoning, ½ teaspoon garlic powder, and freshly ground black pepper to taste. Mix thoroughly until creamy and well combined. Add a splash more buffalo sauce or a teaspoon of milk if the mixture is too thick.
- Using a spoon or small spatula, fill each pepper half generously with the buffalo chicken mixture.
- Sprinkle ½ cup shredded cheddar cheese evenly over the stuffed peppers.
- Bake in the preheated oven for 15-18 minutes until the cheese is melted and bubbling and the peppers are slightly softened but still hold their shape.
- Remove from the oven and sprinkle sliced green onions over the top. Let cool for a couple of minutes before serving.
Notes
Warm the cream cheese before mixing to soften it for a smoother filling. Shred chicken finely for better mixing. Avoid overstuffing peppers to prevent filling spillover. For extra bubbly cheese, broil for the last 1-2 minutes but watch closely to avoid burning. Can be cooked in an air fryer at 360°F for 10-12 minutes as an alternative.
Nutrition
- Serving Size: 1 stuffed mini peppe
- Calories: 100
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 6
Keywords: buffalo chicken, stuffed mini peppers, game day snacks, easy appetizer, buffalo sauce, creamy cheese, spicy snack