Buffalo Chicken Stuffed Mini Peppers

Buffalo Chicken Stuffed Mini Peppers

  • 12 Mini Sweet Bell Peppers
  • 8 Ounces Cream Cheese Softened
  • 2 Cups Shredded Cooked chicken
  • 1/2 Cup Buffalo Sauce
  • 1 Cup Shredded Cheese divided
  • 1 Teaspoon Garlic Powder
  • Green onions to top, optional



  • Preheat oven to 400 degrees.
  • Cut the peppers in half from top to bottom and remove the seeds and ribs.
  • In a medium bowl using a hand mixer, mix together the cream cheese, chicken, buffalo sauce, 1/2 cup shredded cheese, and garlic powder until well combined.
  • Place the bell peppers cut side up in a 9x13 inch baking dish lined with a silicone baking matfor fast and easy clean up.
  • Evenly divide the chicken mixture between the peppers.
  • Cover the dish with foil and bake for 20 minutes.
  • Remove the pan from the oven and remove the foil.
  • Top the peppers with the remaining shredded cheese and bake for 5 more minutes until cheese is melted.

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