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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 combine creamy, spicy buffalo chicken filling with crunchy, sweet mini bell peppers for a perfect 20-minute appetizer. No chips needed—just pure, handheld buffalo bliss.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup buffalo hot sauce (preferably Frank’s RedHot)
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup ranch or blue cheese dressing (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 12–15 mini sweet bell peppers
  • 1 tablespoon olive oil
  • 2 tablespoons chopped green onions (optional garnish)
  • 1 tablespoon crumbled blue cheese (optional garnish)
  • Extra drizzle of buffalo sauce (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry 12-15 mini sweet bell peppers. Slice each pepper in half lengthwise and remove seeds and white membranes. Place cut-side up on the prepared baking sheet. Brush insides lightly with olive oil and sprinkle with a pinch of salt.
  3. In a medium mixing bowl, combine 8 oz softened cream cheese, 1/2 cup buffalo hot sauce, and 1/4 cup ranch or blue cheese dressing (if using). Mix until smooth. Add 2 cups shredded cooked chicken, 1/2 cup shredded cheddar cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Stir until evenly distributed. Taste and adjust seasoning.
  4. Using a small spoon or piping bag, fill each pepper half with the buffalo chicken mixture. Do not overstuff—a generous teaspoon per half is ideal.
  5. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the stuffed peppers. Bake for 10-12 minutes, until cheese is melted and bubbly and peppers are slightly tender but still hold their shape.
  6. Remove from oven and let cool for 2-3 minutes. Garnish with chopped green onions, crumbled blue cheese, and an extra drizzle of buffalo sauce if desired. Serve warm.

Notes

Don’t skip softening the cream cheese—cold cream cheese creates lumpy filling. Let the peppers cool for 2-3 minutes after baking to avoid burning your tongue. For best results, shred your own cheddar cheese from a block instead of using pre-shredded cheese. The filling can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

Keywords: buffalo chicken dip, stuffed mini peppers, easy appetizer, game day snack, 20-minute recipe, buffalo chicken, mini bell peppers

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