Buffalo Chicken Stuffed Mini Peppers have a delicious cool crunchy heat that’s honestly, kind of addicting! They’re a pretty inexpensive appetizer to make and they look super colorful on the serving platter, or you’re snack plate.
Sweet, crunchy, creamy with a kick – Buffalo Chicken Stuffed Mini Peppers have it all.
When I say this stuffed pepper recipe is really easy to make, I’m not joking. From start to finish, you can have this chilling within 15 minutes or less.
Let’s get into it!
Ingredients You’ll Need
- Multicolored mini peppers – Try and find the mini peppers with the small stem still attached. It makes a pretty touch to the peppers when you slice them in half and fill them.
- Shredded Chicken – Any chicken you have on hand will work for this recipe. Leftover rotisserie chicken, poached chicken breast or even canned chicken will work perfectly.
- Buffalo Hot Sauce – I prefer Franks (not sponsored) because of that vinegary bite, but if you prefer another kind, please use it. Tobasco, Chalula or Sriracha.
- Cream Cheese – Use your favorite brand.
How to Make Chicken Stuffed Mini Peppers
- Wash, slice, and deseed the peppers. (Check the recipe card below for a tip regarding the stem of the peppers!)
- Make up the chicken mixture.
- Stuff the mini peppers.
- Chill before serving.
Super simple wouldn’t you say?
**** Be sure to check below for the fully printable recipe card. It will have exact amounts as well as directions, tips, and tricks as well as a nutritional profile for this recipe.
Tips And Variations For This Easy Appetizer
- Stretching the recipe: If you want to stretch the filling to fill more peppers, try adding some diced celery and/or minced green onion, or some blue cheese crumbles to the chicken mixture.
- Mixing it all up: If you’re short on time and don’t want to stuff the peppers, simply dice the peppers into small bits and add them to the chicken mixture. Then serve the whole thing as a dip of sorts, and serve it with these delicious Buttery Garlic Rosemary Tortilla Chips, celery sticks, and carrot sticks on the side for dipping.
- Different Flavor Profile: Try purchasing flavored cream cheese instead of plain. This will add a slightly different yet interesting flavor profile to the pepper appetizer.
- Roasted Option: While the freshness and crunch of the uncooked peppers is a highlight for me, roasting the peppers briefly before stuffing can give them a softer twist on the recipe.
- Heat Levels: As with my Spicy Tuna Dip recipe, you can adjust the heat by choosing a milder or spicier buffalo sauce or adding dried chili flakes to the mixture. Remember, the sweetness of the peppers will counteract some of the heat.
- Cheesy Goodness: Feel free to add some shredded cheese to the mixture as well when making up the chicken filling. Alternatively, if you’re going to roast the appetizer, fill the peppers, top them with some cheese (mozzarella or pepper jack), and add a cheesy element to them. Serve when they come out of the oven to preserve the cheese’s gooeyness.
Storing and Freezing
Store any leftover appetizers in an airtight container in the refrigerator for up to two days.
I really don’t recommend freezing this pepper appetizer. I don’t believe the peppers will have that crispy fresh crunch on thawing, and the filling may separate.
This Buffalo Chicken Appetizer Recipe’s Second Act:
- Buffalo Chicken Salad: Use any leftover buffalo chicken mixture to whip up a quick salad. Toss the mixture with some fresh lettuce, cherry tomatoes, and crumbled blue cheese. (Don’t waste the peppers! Be sure to dice them into the salad as well). Drizzle with ranch or blue cheese dressing, and you have a filling salad ready to go.
- Buffalo Chicken Wrap: Dice the entire chicken-filled peppers into a chicken salad texture. Lay a tortilla flat and spread a layer of the buffalo chicken mix. Add some lettuce, diced tomatoes, and shredded cheddar. Drizzle with some ranch or extra buffalo sauce. Roll it up, and you’ve got a quick, flavorful wrap for on-the-go.
- Buffalo Chicken Dip: Mix the leftover buffalo chicken mixture with some more cream cheese, a handful of shredded cheddar, and a splash of ranch dressing. Bake at 350°F in a small baking dish for about 20 minutes or until bubbly and golden on top. Serve with tortilla chips or fresh veggie sticks.
Questions You Might Have
Absolutely you can! Simply prep the peppers and then keep them in an airtight container. Then prepare the buffalo chicken filling and keep that separate as well. Then, just before serving, you can fill the peppers and serve. I recommend chilling the appetizers after they’re filled but because both elements are chilled and at the same temperature, you can serve them right away.
You can use regular-sized sweet bell peppers and cut them into large strips. Clean and cut the peppers lengthwise. Deseed and remove any inside ribs. Cut them into large 1-inch strips and then serve the chicken mixture on top of the strips.
Have you tried making this Buffalo Chicken Stuffed Mini Peppers Appetizer?
If you’ve made this buffalo chicken appetizer, I’d love to hear about it in the comments! Please let me know what you thought of the recipe and how you switched it up to make it your own!
Thank you so much for stopping The Salty Pot and I hope you have a fantastic day!
~Joanne
Buffalo Chicken Mini Pepper Appetizer
These Buffalo Chicken Mini Pepper Appetizers are perfect for any snack or party appetizer. We combine the crunchy freshness of multicolored mini peppers with the flavor of buffalo chicken, and these bite-sized wonders promise a flavorful kick with a colorful fun look to any gathering.
Ingredients
- 1 cup Chicken, shredded and chopped
- 6 Mini Bell Peppers, multicolored
- ¼ cup Buffalo Sauce
- 4 ounces Cream Cheese, softened
- as desired, salt and pepper
Instructions
- Combine the softened cream cheese and buffalo sauce together.
- Add it to the chicken. Season with salt and pepper. Stir to combine and chill until you're ready to fill the peppers.
- Half the peppers lengthwise and remove the inner seeds. (look before for tips).
- Stuff the peppers with the chicken mixture and chill again, covered, for 30 minutes.
- When the stuffed peppers are chilled, remove the covering and serve.
Notes
- This isn't necessary, but it makes a pretty presentation: When halving the peppers, try halving the stem as well so each pepper half still has the stem attached. It adds to the appetizer's presentation!
- Sometimes the peppers come packed in the container/bag without the stems attached so this won't be possible.
- Chilling the appetizer is recommended so the chicken mixture and the peppers are at the same temperature, adding to the element of freshness.
- If you want to stretch the filling to fill more peppers, try adding some diced celery and/or minced green onion, or some blue cheese crumbles to the chicken mixture.
- If you're short on time and don't want to stuff the peppers, simply dice the peppers into small bits and add them to the chicken mixture. Then serve the whole thing as a dip of sorts, and serve tortilla scoops, celery sticks, and carrot sticks on the side for dipping.
- Try purchasing flavored cream cheese instead of plain. This will add a slightly different yet interesting flavor profile to the pepper appetizer.
- While the freshness and crunch of the uncooked peppers is a highlight for me, roasting the peppers briefly before stuffing can give them a softer twist on the recipe.
- You can adjust the heat by choosing a milder or spicier buffalo sauce or adding dried chili flakes to the mixture. Remember, the sweetness of the peppers will counteract some of the heat.
- Feel free to add some shredded cheese to the mixture as well when making up the chicken filling. Alternatively, if you're going to roast the appetizer, fill the peppers, top them with some cheese (mozzarella or pepper jack), and add a cheesy element to them. Serve when they come out of the oven to preserve the cheese's gooeyness.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 63Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 188mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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