Buffalo Chicken Dip Stuffed Mini Peppers are a fun and tasty twist on the classic game day favorite. These little peppers are packed with creamy, spicy buffalo chicken dip, giving you the perfect bite-sized snack with a bit of crunch and a lot of flavor. The combo of cool cream cheese, spicy buffalo sauce, and tender chicken makes each pepper a party in your mouth.
I love making these for gatherings because they’re so easy to eat and everyone enjoys the mix of fresh peppers with that rich, zesty filling. I usually make extra filling so I can scoop some onto crackers or celery sticks later—the dip is always the best part! Plus, the colorful peppers make the dish look super inviting on the table.
These little bites are great warm or at room temperature, and I find they’re best served with some ranch or blue cheese dressing on the side for dipping. Whenever I bring these to a get-together, they disappear fast, and people keep asking for the recipe. They’re simple, tasty, and a guaranteed crowd-pleaser every time I make them.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken breast keeps the filling tender and juicy. Rotisserie chicken works great if you want to save time.
Cream Cheese: Makes the dip creamy and smooth. If you prefer, Greek yogurt can be mixed in for a lighter texture.
Buffalo Wing Sauce: This adds the signature kick. You can adjust the spiciness by using less sauce or swapping for a mild hot sauce.
Ranch or Blue Cheese Dressing: Adds coolness and tang. If you’re dairy-free, try a vegan ranch or a squeeze of fresh lime for acidity.
Mini Sweet Peppers: These peppers serve as a crunchy, sweet vessel. If you can’t find mini peppers, use sliced bell peppers or celery sticks.
How Do You Make the Perfect Buffalo Chicken Dip Filling?
Mixing the dip well is key to evenly distribute flavors and create a smooth texture. Here’s how to get it right:
- Start with softened cream cheese—it blends easier and prevents lumps.
- Add shredded chicken, buffalo sauce, and dressing to the cream cheese.
- Stir all together thoroughly until creamy and uniform in color.
- If you want extra cheesy flavor, fold in half of the shredded cheddar and blue cheese at this stage.
- This step ensures every bite in your stuffed peppers is full of spicy, creamy deliciousness.
Equipment You’ll Need
- Mixing bowl – I like using a large bowl to easily combine all the dip ingredients without mess.
- Knife and cutting board – these make slicing mini peppers quick and safe.
- Spoon or small scoop – helps fill the peppers evenly and neatly.
- Baking sheet or dish – provides even heat for baking the stuffed peppers nicely.
- Oven – necessary for melting the cheese and softening the peppers.
Flavor Variations & Add-Ins
- Use cooked shredded rotisserie chicken or turkey for different flavors.
- Swirl in some ranch or blue cheese dressing into the filling for extra tang.
- Add chopped celery or carrots for crunch and freshness.
- Mix in a splash of smoked paprika or cayenne pepper for more heat and smoky flavor.
Buffalo Chicken Dip Stuffed Mini Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 1 pound cooked chicken breast, shredded
- 8 ounces cream cheese, softened
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- ½ cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese, divided
- ¼ cup crumbled blue cheese (optional)
- 20-25 mini sweet peppers, halved and seeds removed
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to bake, so plan for around 25 minutes total. It’s quick to mix the filling and stuff the peppers, then the oven does the rest!
Step-by-Step Instructions:
1. Preheat and Prepare Ingredients:
Start by setting your oven to 375°F (190°C). While it heats up, shred your cooked chicken breast and soften the cream cheese if you haven’t done so already.
2. Mix the Buffalo Chicken Filling:
In a large bowl, mix the shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, and half of the shredded cheddar cheese. Stir everything together until it’s smooth and well combined. If you’re using blue cheese, gently fold it in here.
3. Prepare the Mini Peppers:
Slice each mini sweet pepper in half lengthwise and scoop out the seeds. Arrange them on a baking sheet or in a baking dish, ready to be filled.
4. Stuff and Bake the Peppers:
Fill each pepper half generously with the buffalo chicken mixture. Sprinkle the remaining cheddar cheese over each filled pepper. Pop them in the oven and bake for about 15 minutes, until the peppers are slightly softened and the cheese is melted and bubbly.
5. Garnish and Serve:
Once baked, take the peppers out and sprinkle sliced green onions over the top for a fresh finish. Serve warm with extra ranch or blue cheese dressing on the side for dipping.
Enjoy your spicy, creamy Buffalo Chicken Dip Stuffed Mini Peppers — perfect for any party or snack time!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken fully in the fridge overnight before shredding. Pat it dry to avoid extra moisture in the dip.
Can I Prepare These Ahead of Time?
Absolutely! You can mix the buffalo chicken filling and stuff the peppers a few hours ahead. Keep them covered in the fridge and bake right before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Make This Recipe Less Spicy?
Definitely! Reduce the buffalo wing sauce or use a milder hot sauce. You can also balance heat by adding extra cream cheese or ranch dressing in the filling.