Description
Buffalo Chicken Baby Bell Peppers are a deliciously spicy appetizer that’s sure to be a hit at any gathering. These bite-sized mini peppers are stuffed with a creamy mixture of shredded chicken, zesty buffalo sauce, and melted cheese, creating a flavor explosion in every bite. Perfect for game days, parties, or family dinners, these flavorful stuffed peppers are easy to prepare and customizable with your favorite toppings. Serve them fresh from the oven for a warm, savory snack that everyone will love.
Ingredients
Scale
- 15–17 sweet baby bell peppers
- 1 cup low sodium chicken stock
- 3/4 cup Frank's Red Hot sauce
- 8 ounces cream cheese
- 1½ pounds cooked shredded chicken
- 8 ounces shredded cheese (cheddar and mozzarella)
Instructions
- Preheat your oven to 400°F.
- Cut baby bell peppers in half lengthwise and remove seeds.
- In a sauté pan, heat chicken stock, buffalo sauce, and garlic powder until simmering; add cream cheese and whisk until smooth.
- Stir in parsley, then fold in shredded chicken and cheese until melted.
- Fill each pepper half with the mixture and arrange on a baking sheet.
- Bake for 15 minutes; sprinkle remaining cheese on top and bake for an additional 2-3 minutes until bubbly.
- Garnish as desired with green onions or jalapeños before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed peppers (90g)
- Calories: 220
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg