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Easy Buffalo Chicken Dip Stuffed Mini Peppers: Best 20-Minute Appetizer

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These easy buffalo chicken dip stuffed mini peppers are the perfect party appetizer—ready in 20 minutes, with simple ingredients, and no mess. The sweet crunch of mini peppers pairs perfectly with creamy, spicy buffalo chicken filling for a crowd-pleasing two-bite snack.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo hot sauce (Frank’s RedHot recommended)
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch or blue cheese dressing
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 12–15 mini sweet peppers
  • 1 tablespoon olive oil
  • Extra green onions, sliced (for garnish)
  • Extra crumbled blue cheese (for garnish)
  • A drizzle of ranch or blue cheese dressing (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Wash and dry the mini peppers. Slice each pepper in half lengthwise and remove seeds and membranes.
  3. Brush the peppers inside and out with olive oil. Place them cut-side up on the prepared baking sheet.
  4. In a medium bowl, combine softened cream cheese, buffalo hot sauce, ranch or blue cheese dressing, garlic powder, and salt. Mix until smooth.
  5. Fold in shredded chicken, 3/4 cup of shredded cheddar cheese, crumbled blue cheese (if using), and half of the sliced green onions.
  6. Spoon the filling into each pepper half, mounding slightly. Do not overstuff.
  7. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the filled peppers.
  8. Bake for 12-15 minutes, until peppers are tender and cheese is melted and lightly golden. For a browner top, broil for 1-2 minutes.
  9. Remove from oven and let cool for 2-3 minutes. Garnish with remaining green onions, extra blue cheese, and a drizzle of dressing. Serve warm.

Notes

Soften cream cheese properly to avoid lumps. Do not overbake peppers; they should still have a slight crunch. Use rotisserie chicken for convenience. Filling can be made up to 2 days ahead. Keep warm in a low oven (200°F) for up to 30 minutes if serving at a party.

Nutrition

Keywords: buffalo chicken dip, stuffed mini peppers, party appetizer, game day food, 20-minute recipe, easy appetizer, buffalo chicken, mini peppers, finger food

Find it online: https://elvafood.com/easy-buffalo-chicken-dip-stuffed-mini-peppers-best-20-minute-appetizer/