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Creamy Buffalo Chicken Stuffed Mini Peppers

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A light and delicious game day appetizer featuring mini sweet peppers stuffed with a creamy buffalo chicken and cheese filling, baked until tender-crisp.

Ingredients

Scale
  • 12–15 mini sweet peppers
  • 1 cup cooked chicken breast, shredded
  • 4 oz cream cheese, softened to room temperature
  • 2–3 tbsp buffalo sauce (e.g., Frank’s RedHot)
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp garlic powder
  • Ranch dressing (optional, for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash mini sweet peppers and pat them completely dry with a paper towel.
  3. Using a small paring knife, cut about 1/4 inch off the top of each pepper.
  4. Remove seeds and white membranes from inside the peppers using the knife tip or a small spoon.
  5. In a medium bowl, combine softened cream cheese, shredded chicken, buffalo sauce, and garlic powder. Mix until creamy and cohesive.
  6. Stuff each pepper about 3/4 full with the chicken mixture, pressing down gently to remove air pockets.
  7. Sprinkle shredded mozzarella cheese generously over the top of each stuffed pepper.
  8. Place peppers on a parchment-lined baking sheet in a single layer.
  9. Bake for 15-20 minutes until peppers are tender-crisp and cheese is melted and slightly browned.
  10. Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Ensure peppers are completely dry before stuffing to prevent soggy filling. Use room temperature cream cheese for a smooth mixture. Do not overstuff peppers as cheese will melt and spread. For a vegan version, substitute dairy products with plant-based alternatives.

Nutrition

Keywords: buffalo chicken, stuffed peppers, game day snacks, appetizer, easy recipes, spicy snacks, party food, low carb appetizer

Find it online: https://blingbite.com/creamy-buffalo-chicken-stuffed-mini-peppers-5-easy-appetizer/