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Buffalo Chicken Stuffed Mini Peppers – A Bold, Bite-Sized Crowd-Pleaser

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Mini sweet peppers: About 1 pound (roughly 18–24 peppers), halved and seeded.
  • Cooked shredded chicken: 2 to 2 1/2 cups (rotisserie chicken works great).
  • Buffalo wing sauce: 1/3 to 1/2 cup, depending on your heat preference.
  • Cream cheese: 4 ounces, softened.
  • Plain Greek yogurt or sour cream: 1/3 cup for creaminess and tang.
  • Shredded cheese: 1 cup total (a blend of mozzarella and sharp cheddar is ideal).
  • Green onions: 2–3, thinly sliced (plus more for topping).
  • Garlic powder: 1/2 teaspoon.
  • Onion powder: 1/2 teaspoon.
  • Kosher salt and black pepper: To taste.
  • Ranch or blue cheese dressing: Optional, for drizzling or dipping.
  • Crumbled blue cheese: Optional, for topping.
  • Fresh cilantro or parsley: Optional, for garnish.

Method
 

  1. Prep the peppers: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment. Halve the mini peppers lengthwise and remove seeds and ribs. Arrange them cut-side up on the baking sheet.
  2. Mix the base: In a large bowl, stir together the softened cream cheese, Greek yogurt or sour cream, garlic powder, onion powder, a pinch of salt, and pepper. Mix until smooth and creamy.
  3. Add the heat and chicken: Fold in the shredded chicken, buffalo sauce, half the shredded cheese, and most of the sliced green onions. Taste and adjust seasoning or heat—add more buffalo sauce if you want it spicier.
  4. Stuff the peppers: Spoon the filling into each pepper half, mounding slightly. Don’t overpack, but fill them generously so each bite is satisfying.
  5. Top with cheese: Sprinkle the remaining shredded cheese evenly over the stuffed peppers.
  6. Bake until bubbly: Bake for 12–15 minutes, or until the peppers are tender-crisp and the cheese is melted and lightly golden.
  7. Finish and serve: Let them cool for a couple of minutes. Top with crumbled blue cheese (if using), a drizzle of ranch or blue cheese dressing, and a sprinkle of fresh herbs and extra green onions. Serve warm.