If you ask me, stuffed mini peppers are one of those appetizers that just make people smile.
These little two-bite treats combine tender mini sweet peppers with a creamy chicken filling that’s seasoned just right. The peppers stay nice and crisp while the warm, cheesy chicken mixture melts in your mouth.
I like to prep these ahead for parties since they’re just as good at room temperature as they are straight from the oven. Plus, they’re the kind of finger food that disappears fast – no matter who’s in the crowd.
They’re a great choice when you want something that feels special but won’t keep you stuck in the kitchen all day.
Why You’ll Love These Chicken-Stuffed Mini Peppers
- Quick appetizer – Ready in just 35-40 minutes, these mini peppers are perfect when you need a crowd-pleasing appetizer without spending hours in the kitchen.
- Simple ingredients – With just 6 basic ingredients that you can easily find at any grocery store, this recipe keeps shopping and prep super straightforward.
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven just before serving – perfect for parties or game day gatherings.
- Low-carb option – Using peppers instead of traditional breading or crackers makes these a great choice for anyone watching their carb intake or following a keto diet.
What Kind of Mini Peppers Should I Use?
Mini sweet peppers come in those convenient bags with a mix of red, orange, and yellow peppers – and any of these colors work perfectly for this recipe. These small peppers are sweeter and milder than their full-sized counterparts, usually measuring about 2-3 inches long. When shopping, look for peppers that feel firm and have smooth, unblemished skin. The mixed colors aren’t just pretty – they all taste slightly different, with red being the sweetest and yellow having a bit more mild, pepper-like flavor. If you can’t find the mini variety, you could use regular bell peppers cut into smaller portions, though you’ll need to adjust the cooking time.
Options for Substitutions
This recipe is pretty adaptable and there are several ways you can switch things up:
- Mini sweet bell peppers: If you can’t find mini peppers, you can use regular bell peppers cut into large chunks, or even jalapeños if you want to add some heat. Just remember that jalapeños will make the dish spicy!
- Cream cheese: You can swap cream cheese with Greek yogurt cream cheese for a lighter option, or use a mixture of ricotta and mascarpone. If you’re dairy-free, try dairy-free cream cheese alternatives.
- Shredded chicken: Rotisserie chicken works great here, but you can also use canned chicken, turkey, or even shredded jackfruit for a vegetarian version. Just drain well before using.
- Buffalo wing sauce: Not a fan of buffalo sauce? Try BBQ sauce, ranch dressing, or even plain hot sauce mixed with melted butter. Just adjust the amount based on how saucy you like things.
- Grated cheese: Any melting cheese works well – try cheddar, monterey jack, mozzarella, or pepper jack for extra kick. For dairy-free options, use your favorite plant-based shredded cheese.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mini peppers is cutting them incorrectly – for best results, slice them lengthwise and remove the seeds while keeping the stem intact, which creates a perfect boat-like shape for holding the filling. A common error is overcooking the peppers until they become too soft and collapse, so stick to about 15-20 minutes in the oven until the cheese just starts to bubble and the peppers remain slightly crisp. To prevent a watery filling, make sure your shredded chicken is well-drained and patted dry before mixing with the cream cheese, and if your buffalo sauce seems thin, simmer it for a few minutes to reduce and concentrate the flavor. For extra stability when serving, arrange your peppers close together in the baking dish so they support each other and stay upright during cooking.
What to Serve With Stuffed Mini Peppers?
These cheesy, buffalo chicken-filled peppers make an awesome appetizer or light meal that pairs well with several easy sides. I like to serve them with a crisp celery and carrot stick platter plus some blue cheese or ranch dressing for dipping – it’s a natural match for the buffalo flavors. For a more filling meal, try serving them over a bed of fluffy rice or alongside a simple green salad dressed with light vinaigrette. If you’re hosting a party, these peppers go great with other finger foods like wings, sliders, or a platter of fresh veggies and dip.
Storage Instructions
Keep Fresh: These tasty stuffed peppers will stay good in an airtight container in the fridge for up to 3 days. I like to place them in a single layer to keep the filling intact – they’re perfect for meal prep or making a day ahead for a party!
Freeze: Want to plan way ahead? You can freeze these peppers before baking! Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Just add an extra 10-15 minutes to the baking time when cooking from frozen.
Warm Up: To reheat leftover peppers, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. You can also use the microwave for 1-2 minutes, though the peppers might be a bit softer this way. A quick trip under the broiler will help crisp up the cheese on top!
| Preparation Time | 10-15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 70-80 g
- Carbohydrates: 30-40 g
Ingredients
- 12 mini sweet bell peppers
- 8 ounces softened cream cheese
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce
- 1 cup grated cheese (split for use)
- 1 teaspoon garlic powder
Step 1: Prepare the Oven and Bell Peppers
Preheat your oven to 400°F (204°C).
While waiting for it to heat up, take the bell peppers and cut them in half from top to bottom.
Remove the seeds and ribs from the inside to prepare them for stuffing.
Step 2: Make the Chicken Mixture
In a medium bowl, use a hand mixer to combine cream cheese, cooked chicken, buffalo sauce, 1/2 cup of shredded cheese, and a sprinkle of garlic powder.
Mix these ingredients until they are well combined and form a creamy filling.
Step 3: Arrange and Stuff the Peppers
Line a 9×13 inch baking dish with a silicone baking mat for easy cleanup.
Place the prepared bell pepper halves cut side up in the dish.
Evenly divide the chicken mixture among the bell pepper halves, ensuring each half is generously filled.
Step 4: Bake the Stuffed Peppers
Cover the baking dish with foil to retain moisture during baking.
Place it in the preheated oven and bake for 20 minutes.
This will allow the peppers to soften and the flavors to meld together.
Step 5: Add Cheese and Finish Baking
After 20 minutes, carefully remove the baking dish from the oven and take off the foil.
Top each stuffed pepper with the remaining shredded cheese.
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Once the peppers are done baking, let them cool slightly before serving.
Enjoy these delicious buffalo chicken stuffed peppers as a satisfying main dish or appetizer!
