Buffalo Chicken Stuffed Baby Bell Peppers Recipe
Buffalo Chicken Baby Bell Peppers are a flavorful and crowd-pleasing appetizer perfect for game day or a tasty snack. Sweet baby bell peppers are stuffed with a creamy, cheesy, and spicy shredded chicken mixture made with Frank’s Red Hot sauce, cream cheese, and shredded cheddar and mozzarella. Baked until bubbly and topped with fresh herbs and green onions, these stuffed peppers pack all the classic buffalo chicken flavors in a fun bite-sized package.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
Ingredients
Scale
Baby Bell Peppers
- 15–17 sweet baby bell peppers (about 2 pounds), washed, dried, cut in half, stems, seeds, and membranes removed
Buffalo Chicken Filling
- 1 cup low sodium chicken stock
- ¾ cup Frank’s Red Hot original sauce (plus more for garnish)
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed
- 2 tablespoons fresh chopped parsley (plus more for garnish)
- 1½ pounds cooked and shredded chicken breast
- 8 ounces shredded cheese (mix of sharp cheddar and mozzarella recommended)
Garnishes
- 3 chopped green onions
- Optional: chopped jalapeño, crumbled blue cheese, or additional shredded cheese
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and position the rack in the middle to ensure even baking.
- Prepare the Peppers: Wash and thoroughly dry the baby bell peppers. Slice each pepper in half and remove the stems, seeds, and membranes to create perfect cavities for stuffing.
- Make the Buffalo Sauce: In a large sauté pan over medium-high heat, combine the chicken stock, Frank’s Red Hot sauce, and garlic powder. Bring the mixture to a simmer to meld the flavors.
- Create a Creamy Sauce: Add the cubed cream cheese to the simmering sauce and whisk continuously until smooth and creamy, ensuring no lumps remain.
- Add Fresh Parsley: Stir in the chopped parsley to infuse freshness into the sauce.
- Incorporate Chicken: Fold the shredded cooked chicken into the sauce, making sure each piece is evenly coated and the sauce is fully absorbed.
- Blend in Cheese: Add the shredded sharp cheddar and mozzarella blend to the chicken mixture. Cook on medium heat for about 3–5 minutes until the cheese melts completely, then remove from heat.
- Fill the Peppers: Lightly spray a baking sheet with cooking spray. Arrange the pepper halves cut side up. Using a spoon or ice cream scoop, generously fill each pepper half with the buffalo chicken mixture, packing it lightly to hold the filling in place. Allow the chicken mixture to cool slightly if needed for easier handling.
- Bake the Stuffed Peppers: Place the filled peppers in the preheated oven and bake for 15 minutes until they soften slightly and the filling is hot.
- Add Additional Cheese: Remove the baking sheet and sprinkle the tops of the peppers with remaining shredded cheese. Return to the oven for another 2–3 minutes until the cheese melts and becomes bubbly.
- Garnish and Serve: Once out of the oven, garnish the stuffed peppers with extra chopped parsley, green onions, and optional toppings like jalapeño slices or crumbled blue cheese to enhance flavor and presentation. Serve warm.
Notes
- You can use precooked shredded chicken from the store or cook chicken breasts yourself on the stovetop: boil chicken breasts in water with salt, pepper, garlic powder, and onion powder, simmer 20 minutes, then shred with forks once cooled.
- Save the poaching liquid from the chicken to use as a flavorful broth for soups or other recipes.
- The baby bell peppers used are slightly larger than mini peppers, making them ideal for stuffing.
- These stuffed peppers can be frozen after cooking. Cool them completely, then freeze in airtight containers or bags. Defrost in the refrigerator overnight before reheating covered in an oven at 350°F for 8–10 minutes until warmed through.
Keywords: buffalo chicken, stuffed peppers, baby bell peppers, appetizer, game day recipe, cheesy buffalo chicken, spicy chicken, party food
