These Stuffed Mini Peppers are filled with a creamy, cheesy buffalo chicken mixture that makes the perfect snack or appetizer! We serve these to friends while we watch the game and they’re always the first snack to go!
Apparently football season is back.
I’m mildly excited, but only because FOOTBALL FOOD. I could care less about the game. 😉
My bacon ranch cheeseball makes an appearance at most games along with these mini stuffed peppers. We’re using mini sweet peppers here which are perfectly sized for party snacking!
The creamy, spicy filling is the perfect contrast to the sweet, crunchy pepper. We’re obsessed.
If you liked my taco stuffed mini peppers, you’ve got to try these!
We prefer to drizzle these with our keto ranch dressing, but if you’re a purist, try our keto blue cheese dressing.
- Flavor: These stuffed mini peppers taste great with lots of savory, spicy, cheesy flavor. They’re just the right kind of snack for a football party and they go pretty good with a cold beer too.
- Size: We like stuffed bell peppers but these mini sweet peppers are just the right size for party snacks.
Ingredient Notes:
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Mini Sweet Peppers – These small bell peppers are the perfect size for snacking! You’ll cut them in half and stuff them with the buffalo chicken filling.
Ground Chicken – You’ll cook up some ground chicken to get mixed into the filling. Finely shredded chicken or rotisserie chicken also works well.
Cream Cheese – This will get melted in the skillet to combine with the other ingredients so it doesn’t need to be softened first, but that will make it a bit quicker.
Frank’s Red Hot Sauce – Our favorite buffalo sauce! Frank’s Red Hot has just the right level of heat. But feel free to use any brand of sauce here that you prefer.
Ranch Seasoning – This will get mixed in with the cream cheese, sauce, and chicken. The ranch seasoning is key to adding lots of flavor to the buffalo chicken stuffing.
Cheddar – We like to top the stuffed peppers with more shredded cheddar cheese for extra cheesy goodness! Feel free to use any variety of shredded cheese for topping. Freshly grated is even better!
Ranch Dressing – You can use your favorite brand of ranch dressing here or try our homemade keto ranch dressing or keto blue cheese dressing!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
How To Make Buffalo Chicken Stuffed Mini Peppers:
- Chicken Mixture – First, let’s whip up that buffalo chicken filling! Brown a pound of ground chicken in a skillet and then stir in some cream cheese, Frank’s hot sauce, and a bit of ranch seasoning. Frank’s is already very high in sodium, so you can skip the ranch seasoning if you’re watching that, but we love it!
- Mini Peppers – Slice your mini bell peppers in half and scrape out any seeds that might be hiding in there.
- Fill – Lay ’em all out in a 9×13 baking dish…sometimes I can fit an entire pound of peppers in one pan, sometimes I need a second smaller pan for the leftovers. You could also try baking on a sheet pan. Spoon the filling into each pepper half and then top with a sprinkle of freshly shredded cheddar cheese.
- Bake – We like our peppers to still be crunchy, so we just bake for 10 minutes. That’s long enough to melt the cheese and get the peppers warm. If you prefer your peppers to be softer, cover the dish and bake longer. When the peppers are still nice and crunchy you can eat them with your hands like nachos. We like to serve these with ranch dressing but my keto blue cheese dressing is also a good choice! The perfect football food! Chopped green onion also makes a nice garnish to go with these peppers!
FAQ’s:
You can keep any leftovers stored in an airtight container in the refrigerator for about 2 to 3 days.
Yes, you can freeze these for up to a few months. Store them in a freezer safe container and reheat in the oven after thawing.
Buffalo Chicken Mini Sweet Peppers
Ingredients
- 1 pound ground chicken
- 8 ounces cream cheese
- 4 ounces Frank's Red Hot Sauce
- 1 tablespoon ranch seasoning
- 1 pound mini sweet peppers
- 1/2 cup shredded cheddar
- ranch dressing for serving
Instructions
- Preheat oven to 350 degrees.
- Heat a large skillet over medium heat. Add the ground chicken and cook, breaking up the meat, until cooked through.
- Add the cream cheese, hot sauce, and ranch seasoning to the skillet and cook, stirring constantly, until the cream cheese melts and everything is combined.
- Slice the peppers in half and remove any seeds. Place peppers in a 9x13 baking dish. Note: You may need more than one dish, depending on the size of your peppers.
- Spoon the chicken filling evenly between all of the peppers. Sprinkle with the cheddar cheese.
- Bake for 10 minutes for crunchy peppers that you can eat with your hands. For softer peppers that will require a fork, cover the dish and bake for 25-30 minutes.
- Drizzle with ranch or blue cheese dressing before serving, if desired.
Esther says
Sounds like a great game day food!
Karly Campbell says
Yes – almost like munching on nachos! 🙂