Buffalo Chicken Stuffed Mini Peppers

• 12 ounces cooked shredded chicken
• 1/2 cup hot buffalo wing sauce
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 24 mini sweet peppers, tops cut off and seeds removed
• 3 tablespoons melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken with buffalo sauce, 1/2 cup cheddar cheese, and crumbled blue cheese.
3. 3 Stuff each mini pepper with the chicken mixture.
4. 4 Arrange stuffed peppers in a baking dish.
5. 5 In a small bowl, whisk together melted butter, garlic powder, smoked paprika, salt, and pepper.
6. 6 Brush the butter mixture over the tops of each stuffed pepper.
7. 7 Sprinkle remaining cheddar cheese over the peppers.
8. 8 Bake for 20 minutes, or until peppers are tender and cheese is bubbly.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Whisk
• Baking sheet

Variations

• For a milder version, use less buffalo sauce or substitute with BBQ sauce.

Substitutions

• If blue cheese isn't your thing, substitute with mozzarella or Monterey Jack cheese.

Pairings

• Perfect for game day spreads.
• Great alongside a hearty chili or soup.

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper to the buffalo sauce mixture.
• These can be made ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed peppers on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to cook time. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with celery sticks and carrot sticks.
• Pair with a cooling ranch dip for balance.

FAQ