Buffalo Chicken Baby Bell Peppers: A Spicy, Cheesy Appetizer You’ll Love
These Buffalo Chicken Baby Bell Peppers are a delicious, low-carb twist on traditional buffalo chicken dip! Sweet baby bell peppers are stuffed with a creamy, spicy buffalo chicken filling, topped with melted cheese, and baked to perfection. They make a great appetizer, party snack, or even a light meal.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
Ingredients
Scale
- 15–17 baby bell peppers (about 2 lbs), halved & seeded
- 1 cup low-sodium chicken stock
- ¾ cup Frank’s Red Hot original sauce (+ more for garnish)
- ½ tsp garlic powder
- 8 oz cream cheese, cubed
- 2 tbsp fresh parsley, chopped (+ more for garnish)
- 1.5 lbs cooked chicken breast, shredded (see note)
- 8 oz shredded cheese (sharp cheddar & mozzarella mix)
- 3 green onions, chopped (for garnish)
- Optional toppings: jalapeños, blue cheese crumbles
Instructions
- Preheat oven to 400°F (200°C) and place rack in the middle position.
- Prepare peppers: Wash, halve, and remove seeds/membranes.
- Make buffalo sauce: In a large pan, heat chicken stock, hot sauce, and garlic powder until simmering.
- Add cream cheese and whisk until smooth. Stir in parsley.
- Mix in shredded chicken until fully coated.
- Add shredded cheese and stir until melted (3-5 mins). Remove from heat.
- Stuff peppers: Arrange peppers on a greased baking sheet. Spoon filling into each, packing gently.
- Bake 15 mins, then top with extra cheese and bake 2-3 more mins until melted.
- Garnish with parsley, green onions, and extra toppings.
Notes
- Chicken Shortcut: Use rotisserie chicken or pre-cooked shredded chicken.
- Storage: Keep leftovers refrigerated for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Calories: 247 Per Stuffed Pepper
- Sugar: 5g
- Sodium: 594mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 72mg