Introduction

Buffalo Chicken Baby Bell Peppers are a delicious and easy appetizer or snack, combining the spicy kick of buffalo sauce with creamy cheese and tender shredded chicken. These colorful stuffed peppers are perfect for game day or casual gatherings. Quick to prepare and packed with flavor, they’re sure to be a crowd-pleaser.

The image shows a baking tray filled with halves of red and yellow bell peppers stuffed with a creamy, orange-colored chicken mixture. Each pepper half is topped with melted cheese that is light golden and slightly browned in places. Sprinkled over the dish are bright green chopped scallions and herbs, adding a fresh contrast to the warm colors of the filling. The tray sits on a white marbled surface, and the filling appears soft and moist with a slightly bubbly texture from the melted cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15-17 sweet baby bell peppers (2 pounds), washed and dried, cut in half with stems, seeds, and membranes removed
1 cup low sodium chicken stock
¾ cup Frank’s Red Hot original sauce (more for garnish)
½ teaspoon garlic powder
8 ounces cream cheese, cubed
2 tablespoons fresh chopped parsley (more for garnish)
1½ pounds chicken breast, cooked and shredded
8 ounces shredded cheese (a mix of sharp cheddar and mozzarella recommended)
3 chopped green onions for garnish
Optional garnishes: chopped jalapeño, crumbled blue cheese, or your favorite shredded cheese

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit and position the oven rack in the middle.
Step 2: Wash and dry the baby bell peppers, then cut them in half lengthwise. Remove the stems, seeds, and membranes to create a hollow space for stuffing.
Step 3: In a large sauté pan, heat the chicken stock, hot sauce, and garlic powder over medium-high heat until the mixture simmers.
Step 4: Add the cubed cream cheese to the pan, whisking continuously until the sauce is smooth and creamy.
Step 5: Stir in the chopped parsley for freshness.
Step 6: Fold in the shredded chicken, ensuring each piece is coated thoroughly with the sauce.
Step 7: Add the shredded cheese and cook on medium heat until the cheese melts, about 3-5 minutes. Remove the pan from heat.
Step 8: Lightly spray a baking sheet with cooking spray and arrange the pepper halves cut side down. Using a spoon or small scoop, fill each pepper with the chicken mixture, packing it in firmly to hold.
Step 9: Bake the stuffed peppers for 15 minutes. Remove from the oven, sprinkle with additional cheese, and bake for another 2-3 minutes until the cheese melts.
Step 10: Garnish with more chopped parsley, chopped green onions, and any other desired toppings. Serve warm.

Tips & Variations

You can use precooked shredded chicken from the store or cook your own by simmering chicken breasts in seasoned water, then shredding once cooled.
For an extra spicy kick, add chopped jalapeños or crumbled blue cheese as a garnish.
If you prefer milder, swap Frank’s Red Hot for a milder wing sauce or reduce the amount to taste.
These peppers work well with a variety of cheeses, so feel free to experiment with your favorites.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350-degree Fahrenheit oven for 8-10 minutes until heated through and the cheese is melted. These peppers can also be frozen after cooking; place cooled peppers in a freezer-safe bag, remove excess air, and freeze. Thaw in the refrigerator overnight before reheating.

How to Serve

The image shows a close-up of stuffed bell pepper halves arranged on a metal baking tray. Each pepper half is filled with a golden-brown cheesy filling, slightly melted and topped with small green onion pieces scattered on top. The peppers are a mix of bright red and vibrant yellow, their smooth and glossy skins contrasting with the soft, slightly textured filling inside. The baking tray has some olive oil or juices pooled around the peppers, adding a shiny wet look under warm lighting. The scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper?

Yes, mini sweet peppers or other small peppers can be used. Just make sure they are sturdy enough to hold the filling and adjust cooking time if needed.

Can these be made ahead of time?

Absolutely! Prepare and stuff the peppers, then refrigerate before baking. Bake them fresh when ready to serve for the best texture and flavor.