MINI SWEET PEPPERS STUFFED WITH BUFFALO CHICKEN make 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 buffalo chicken stuffed mini sweet peppers.
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!
How to make mini sweet peppers stuffed with buffalo chicken:
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!
Slice your mini peppers in half and scrape out any seeds that might be hiding in there.
Lay ’em all out in a 9×13…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 the peppers and then top with a sprinkle of freshly shredded cheddar.
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. The perfect football food!
More keto football snacks:
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Buffalo Chicken Mini Sweet Peppers
- 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.