Buffalo Chicken Mini Sweet Peppers
Sweet, spicy, creamy, and crunchy - all of the best textures and flavors in one simple snack! We serve these up anytime we have family and friends over!
Servings 8 servings
Calories 274kcal
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.
Video
Notes
Feel free to eliminate or reduce the ranch seasoning in the filling as it does add quite a bit of sodium. We enjoy the flavor, but it's not strictly necessary.
Nutrition information does not include topping the peppers with ranch or blue cheese dressing.
Nutrition
Serving: 1 | Calories: 274kcal | Carbohydrates: 6g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 693mg | Fiber: 1g | Sugar: 4g | Net Carbs: 5g