If you’re looking for a make ahead appetizer that holds up in the fridge, these buffalo stuffed mini sweet peppers can be prepped five days ahead and baked fresh when you are ready to serve.

Four buffalo chicken stuffed peppers on a wood cutting board.

 

Most appetizers fall into one of two camps: impressive but time consuming, or easy but forgettable. These stuffed mini sweet peppers land squarely in the middle in the best possible way. Six ingredients, naturally low carb and gluten free, and the entire thing can be prepped ahead and refrigerated until ready to serve. The filling is bold, creamy and packed with buffalo flavor, and the sweet pepper balances every bite!

Why you will love Mini Sweet Peppers

  • Easy: Mix, stuff, bake. No special tools, hard to find ingredients or complicated techniques.
  • Completely customizable: Dial up the heat with extra sauce, swap chicken for tuna, use any cheese you want.
  • Make Ahead: You can prep the peppers and the filling 3-5 days ahead of time, then just assemble and bake when you are ready.

What You’ll Need

  • Mini sweet peppers – Sliced and deseeded.
  • Cooked and shredded chicken – This can be slow cooker chicken, leftover grilled chicken, cooked ground chicken, a rotisserie chicken from the store, or even leftover turkey.
  • Cream cheese, Ranch dressing mix, and Frank’s Red Hot Original Buffalo Sauce – Allow your cream cheese to soften before mixing to make it easier. Note that this uses the powdered dressing MIX, not the liquid pre-made dressing.
  • Shredded cheddar cheese – Feel free to use a smoked gouda, mozzarella cheese, or blend if you prefer.
  • Green onions – This is an optional garnish, but I love the added texture and flavor these add!
Four buffalo chicken stuffed peppers on a wood cutting board.

How to Make Stuffed Mini Peppers 

This buffalo chicken stuffed peppers recipe is a breeze to make, promise! You only need a mixing bowl and a baking pan. Here are the basic steps: 

  1. Place sliced sweet pepper halves in a single layer on a cookie sheet. 
  2. In a medium size mixing bowl, combine the chicken, cream cheese, ranch seasoning mix, and buffalo sauce. Stir until well mixed.
  3. Place a spoonful of the buffalo chicken mixture in each pepper.
  4. Top with shredded cheese.
  5. Bake for 15 minutes until cheese is bubbly. Garnish with green onions before serving. 
This Cheesy Buffalo Chicken Quesadilla is the ultimate weeknight dinner! Shredded chicken is combined with blue cheese, mozzarella and buffalo sauce and is cooked to perfection!
This Cheesy Buffalo Chicken Quesadilla is the ultimate weeknight dinner! Shredded chicken is combined with blue cheese, mozzarella and buffalo sauce and is cooked to perfection!
uffalo Chicken Stuffed Sweet Peppers are packed with creamy ranch, tangy buffalo sauce and loads of cheese! A perfect easy party appetizer!

How to Serve

You can finish these off with a drizzle of buffalo sauce and sprinkle of crumbled blue cheese and green onions for a great looking appetizer. To make these quick stuffed peppers a meal, serve them with one of the following sides: 

Stuffed Pepper FAQs

Can you freeze stuffed peppers?

Yes, you can prep these, freeze, then bake from frozen whenever you are ready. You can also freeze the baked peppers, though the melted cheese does change texture a bit.

Can you use bell peppers instead of mini sweet peppers?

Yes! To make this recipe a meal, you can use full-size bell peppers instead of mini sweet peppers. Instead of baking for 15 minutes, you will need about 25 minutes to get the bell peppers nice and tender.

Are these spicy?

As written, this is just enough for a nice bit of spice, but it won’t set your mouth on fire. Everyone has their own taste preferences, so I recommend using this recipe as a guideline but adjusting to make this as spicy or as mild as you like.

Other Easy Starters and Appetizers

buffalo Chicken Stuffed Sweet Peppers are packed with creamy ranch, tangy buffalo sauce and loads of cheese! A perfect easy party appetizer!

Get the Recipe: Mini Stuffed Peppers

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4
Author: Annie Holmes
Mini sweet peppers are the perfect appetizer vessel because they're sturdy enough to hold a generous filling, sweet enough to balance bold flavors and small enough to serve as a two bite snack that disappears fast!
5 from 1 rating
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Ingredients
 

  • 1 pound mini sweet peppers, tops removed and sliced
  • 3 cups cooked shredded chicken
  • 4 ounces cream cheese, reduced fat or full fat
  • 1 package ranch dressing mix
  • 1/4 cup Frank's Original Buffalo Sauce
  • 1 1/2 cups shredded cheddar cheese
  • Green onions, for garnish (optional)

Instructions
 

  • Preheat oven to 350F. Spray a large cookie sheet with cooking spray.
  • Place sliced sweet peppers in a single layer on the cookie sheet.
  • In a medium size mixing bowl, combine the chicken, cream cheese, ranch dressing seasoning, and buffalo sauce.
  • Place a spoonful of the buffalo chicken mixture in each pepper. Top with shredded cheese.
  • Bake for 15 minutes until cheese is bubbly.
  • Garnish with additional buffalo sauce and green onions, if desired.

Notes

 
Net carbs are 11 g per serving
Serving: 0.25 of recipe, Calories: 514kcal, Carbohydrates: 14g, Protein: 42g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 13g, Cholesterol: 147mg, Sodium: 1161mg, Fiber: 3g, Sugar: 7g
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