Buffalo Chicken Stuffed Mini Peppers
These Buffalo Chicken Stuffed Mini Peppers combine everything you love about Buffalo chicken dip with the fresh, sweet crunch of mini bell peppers. Tender shredded chicken, creamy cheese, tangy Buffalo sauce, and melted cheddar create a warm, flavorful appetizer that’s hard to resist.
Instead of relying on cream cheese alone, this recipe uses a combination of reduced-fat cream cheese and plain Greek yogurt. The result is a creamy, cheesy filling with additional protein, while colorful mini sweet peppers replace the usual bread or chips as the base.
They’re perfect for game day, holiday parties, potlucks, or an afternoon snack. Each serving of four stuffed pepper halves provides approximately 21 grams of protein, making these little appetizers surprisingly satisfying. They’re also easy to prepare ahead of time and bake shortly before serving.
Ingredients
Yield: Approximately 24 stuffed pepper halves · 6 servings · Serving size: 4 stuffed halves
- 1-pound bag mini sweet peppers, approximately 12 peppers
- 2 cups cooked chicken breast, finely shredded
- 4 ounces reduced-fat cream cheese, softened
- ⅓ cup plain nonfat Greek yogurt
- ⅓ cup Buffalo sauce
- ½ teaspoon garlic powder
- ½ cup shredded sharp cheddar cheese, divided
- 2 green onions, thinly sliced, divided
Instructions
- Preheat the oven. Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat a baking dish with cooking spray.
- Prepare the mini peppers. Slice each pepper lengthwise and remove the seeds. Arrange the halves cut-side up so they’re ready to fill.
- Make the Buffalo chicken filling. In a mixing bowl, combine the shredded cooked chicken, softened cream cheese, Greek yogurt, Buffalo sauce, garlic powder, ¼ cup of the cheddar cheese, and half of the sliced green onions. Stir until evenly combined.
- Fill the peppers. Spoon the Buffalo chicken mixture into the pepper halves, dividing the filling as evenly as possible.
- Add the cheese topping. Arrange the stuffed peppers on the prepared baking sheet or in the baking dish. Sprinkle the remaining ¼ cup cheddar over the tops.
- Bake until hot and bubbly. Bake for 15–18 minutes, until the peppers are slightly tender, the filling is thoroughly heated, and the cheese is melted. If desired, broil for approximately 1 minute at the end to lightly brown the cheese, watching carefully.
- Garnish and serve. Remove from the oven, sprinkle with the remaining sliced green onions, and serve warm.
Estimated Nutrition Per Serving
Estimated nutrition for four stuffed pepper halves, based on six servings. Actual values depend on ingredient brands and portion sizes. *Added sugar is approximately zero when the Buffalo sauce, cream cheese, Greek yogurt, and cheddar contain no added sugar. The peppers and dairy ingredients contain naturally occurring sugars.
Why This Recipe Is a Healthy Choice
Chicken breast provides complete protein, which helps support muscle maintenance and repair. Maintaining muscle becomes particularly important as we age, and including protein-rich foods in meals and snacks is one practical way to support strength and healthy aging. With approximately 21 grams of protein per serving, these stuffed peppers provide a substantial amount of protein for an appetizer.
Mini sweet peppers are an excellent source of vitamin C and contribute colorful plant compounds, including carotenoids. They also add a fresh, naturally sweet flavor that contrasts beautifully with the tangy Buffalo chicken filling. Using peppers as the base adds vegetables to the dish while providing an alternative to traditional bread-based appetizers.
Greek yogurt adds protein and creaminess, allowing the recipe to use a smaller amount of cream cheese while maintaining a rich texture. Sharp cheddar contributes additional protein, calcium, and satisfying flavor. Together, the chicken, dairy ingredients, and vegetables create an appetizer with a useful balance of protein, fats, and produce.
These peppers are a good example of making familiar party foods with nourishing ingredients without sacrificing flavor. They’re satisfying enough to enjoy as a protein-rich snack and easy enough to make for gatherings or casual meals at home.
Mary’s Opinion – Taste Test
Oh my goodness, these Buffalo Chicken Stuffed Mini Peppers were so good! This is definitely one of my favorite recipes, and it’s already earned a place in my regular rotation. In fact, I loved them so much that I made them again the following week. And frankly, I want to make them again right now, but I have all these other recipes waiting for me to test!
What makes these such a winner is how incredibly easy they are to prepare. The combination of Buffalo chicken, creamy cheese, and sweet mini peppers is absolutely delicious. They have all that wonderful Buffalo flavor in a little bite-sized appetizer, and they’re surprisingly satisfying.
I also love that I’m getting approximately 21 grams of protein in a serving of four stuffed pepper halves. It’s nice to enjoy something that feels like a party appetizer while still getting a substantial amount of protein.
These would be perfect for game day, a potluck, or any gathering where you need to bring an appetizer. They’re easy to make, colorful, delicious, and simple to serve. Honestly, I can’t recommend them enough. Yummy!
Cooking Notes
Use finely shredded chicken: Shredding the cooked chicken into small pieces makes the filling easier to mix and spoon into the mini peppers. Leftover cooked chicken or plain rotisserie chicken works well.
Soften the cream cheese: Allow the cream cheese to soften before mixing. This helps it combine evenly with the Greek yogurt and Buffalo sauce without needing a mixer or food processor.
Adjust the Buffalo heat: Different Buffalo sauces vary in spiciness. Choose a mild sauce if you prefer less heat, or a hotter variety if you enjoy a spicy appetizer. Check the label if you’re watching added sugar or sodium.
Choose peppers that are easy to fill: Mini sweet peppers vary in size and shape. Look for slightly larger peppers with a relatively flat side so the stuffed halves sit securely on the baking sheet.
Don’t overbake the peppers: The goal is to warm the filling, melt the cheese, and soften the peppers slightly while allowing them to retain some texture. Check them near the 15-minute mark.
For a golden cheese topping: Broil the peppers for approximately 1 minute after baking if you want additional browning. Watch carefully because the cheese can brown quickly.
Make-ahead option: Prepare the filling and stuff the peppers up to one day ahead. Cover and refrigerate until ready to bake. Allow a few additional minutes if baking directly from the refrigerator, and ensure the filling is thoroughly heated.
Serving suggestions: Serve warm as a game-day appetizer or alongside a platter of celery sticks, carrot sticks, and a yogurt-based ranch dip. They also make a convenient protein-rich lunch or snack.
Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat in the oven or air fryer until the filling reaches 165°F. The peppers may soften slightly when reheated, but they’ll still be delicious.
