Description
These Spicy Buffalo Chicken Pepper Bombs are a perfect appetizer or snack, combining tender mini bell peppers stuffed with a creamy, cheesy buffalo chicken filling. Baked to perfection and garnished with fresh green onions, they’re served with ranch or blue cheese dressing for a tangy, cooling dip.
Ingredients
Scale
Peppers
- 12 mini bell peppers, halved and deseeded
Filling
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup buffalo sauce
- ½ cup shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
Garnish & Serving
- 2 tablespoons chopped green onions
- Ranch or blue cheese dressing for dipping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the stuffed peppers.
- Prepare the Filling: In a medium bowl, combine the cooked shredded chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, optional blue cheese crumbles, garlic powder, onion powder, paprika, salt, and pepper. Mix everything until the filling is well blended and creamy.
- Stuff the Peppers: Spoon the buffalo chicken mixture generously into each halved and deseeded mini bell pepper, filling them evenly.
- Bake: Place the stuffed peppers on the prepared baking sheet in a single layer. Bake in the oven for 15-20 minutes, or until the peppers are tender and the filling is hot and bubbly.
- Garnish & Serve: Remove the peppers from the oven and sprinkle with chopped green onions. Serve immediately with ranch or blue cheese dressing on the side for dipping.
Notes
- You can adjust the amount of buffalo sauce to make the filling more or less spicy according to your preference.
- Blue cheese crumbles are optional; you can omit them or substitute with more cheddar cheese if desired.
- These peppers are best served fresh out of the oven while hot and bubbly.
- For a lower-fat version, consider using reduced-fat cream cheese and cheddar.
- Stuffed peppers can be prepared ahead of time and refrigerated before baking; just add an extra couple of minutes to the baking time if baking straight from the fridge.
