These buffalo chicken stuffed mini peppers are the appetizer I make when I want something that tastes like way more effort than it actually is.
You get a creamy, tangy buffalo chicken filling packed into sweet mini peppers, topped with melty cheese, and baked until the tops are golden and bubbling.
They disappear fast at every party I bring them to, and I don’t blame anyone— I’d eat the whole tray myself if I let me.
Your Next Party Appetizer Made Lighter
Buffalo chicken and mini peppers are already a party food staple. So I combined them into this version, where it keeps everything you’re craving (creamy, tangy, cheesy, spicy) while swapping in Greek yogurt for half the cream cheese, so it’s a little lighter without losing any of the flavor.
They’re easy to make ahead of a game day spread, they hold up well on a platter, and they’re the kind of appetizer that disappears before the actual food comes out.
It’s the same craveable bite you’re looking for, just a little lighter and a little more flavorful.
And if you want a heartier, dinner-sized version of this same combo, my Buffalo Chicken Stuffed Peppers uses full-size bell peppers instead of minis.
Ingredients You’ll Need
- Greek yogurt and light cream cheese: the creamy base for the filling.
- Rotisserie chicken: shredded small so it packs into the peppers easily.
- Garlic powder, dried dill, and dried chives: herby and fresh instead of just tangy.
- Fresh lemon juice: to brighten it up.
- Mini peppers: seedless if you can find them. If you love mini peppers, try my Roasted mini peppers next.
- Shredded cheddar cheese: some in the filling, more on top.
- For serving: parsley, ranch, crushed tortilla chips. All optional, but the tortilla chips add a crunch that I really love.
How to Make Buffalo Chicken Stuffed Mini Peppers
Step 1. Shred the chicken: Shred the rotisserie chicken on the smaller side so it packs into the peppers easily.
Step 2. Mix the filling: Combine the Greek yogurt and cream cheese until smooth, then stir in the chicken, garlic powder, dill, chives, lemon juice, and buffalo sauce. Taste and add more buffalo sauce if you want more heat.
Step 3. Stuff the peppers: Preheat the oven too 400°F and spray a large baking pan with nonstick spray. Spoon about a tablespoon of filling into each mini pepper half, packing it in so every pepper is full, then sprinkle with cheddar cheese.
Step 4. Bake and broil: Bake for 18-20 minutes until the peppers are tender and the cheese is melted and bubbling, then broil for 2-3 minutes until the tops are golden brown.
Step 5. Garnish and serve: Top with parsley, a drizzle of ranch, and/or crushed tortilla chips, and serve warm.
Tips for the Best Buffalo Chicken Mini Peppers
- Buy seedless mini peppers if you can find them. It cuts your prep time down significantly and means you’re not fishing seeds out of tiny peppers one by one.
- Pack the peppers full. Don’t be shy with the filling— press it in so each pepper is packed to the top. It makes for a much better bite than a half-empty pepper.
- Don’t skip the broil. The bake gets everything hot and melted, but the broil is what gives you that golden, bubbly top. It only takes a couple of minutes, so keep an eye on it.
Love buffalo chicken? Try my Creamy buffalo chicken casserole, crispy buffalo chicken salad, buffalo chicken zucchini boats
How to Serve Buffalo Chicken Mini Peppers
Serve these warm, straight from the oven.
- Leave the stems on when you halve the peppers—gives everyone something to hold onto, and it looks nicer on a platter.
- Top with a drizzle of ranch, a sprinkle of parsley, and crushed tortilla chips for crunch.
- Pair with my Dairy Free Buffalo Chicken Dip for a bigger buffalo chicken spread.
- Check out Best Ways to Serve Buffalo Chicken for more ideas.
Add these to a 23 Best Healthy Game Day Appetizers spread if you’re feeding a crowd.
More Appetizers You’ll Love
Buffalo Chicken Stuffed Mini Peppers
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Ingredients
- 1/2 cup plain Greek yogurt
- 4 oz light cream cheese room temperature
- 2 cups rotisserie chicken shredded
- 1/2 teaspoon garlic powder
- 3/4 teaspoon dried dill
- 1 1/2 teaspoons dried chives
- 2 teaspoons fresh lemon juice
- 1/3 cup hot sauce or buffalo sauce I like Primal Kitchen
- 16 oz mini peppers cut in half lengthwise and seeded (I used seedless)
- 1/4 cup shredded cheddar cheese plus more for topping
- For serving: fresh parsley, ranch, crushed tortilla chips
- crushed tortilla chips
Instructions
- Preheat the oven to 400°F and spray a large baking pan with nonstick spray.
- Shred the chicken small, so it fits well into the peppers.2 cups rotisserie chicken
- Mix the Greek yogurt and cream cheese until smooth with an electric hand mixer or a spoon. Transfer to a mixing bowl with the chicken, garlic powder, dill, chives, lemon juice, and buffalo sauce. Taste and add more buffalo sauce for more heat.1/2 cup plain Greek yogurt, 4 oz light cream cheese, 1/2 teaspoon garlic powder, 3/4 teaspoon dried dill, 1 1/2 teaspoons dried chives, 2 teaspoons fresh lemon juice, 1/3 cup hot sauce or buffalo sauce
- Spoon a tablespoon of the buffalo mixture into the mini peppers and sprinkle with cheese. Arrange on the baking sheet and bake for 18-20 minutes, until the peppers are tender and the cheese is melted and bubbling. Broil for 2-3 minutes until the tops are golden brown.16 oz mini peppers, 1/4 cup shredded cheddar cheese
- Garnish with parsley, ranch, and/or tortilla chips and serve warm.For serving: fresh parsley, ranch, crushed tortilla chips, crushed tortilla chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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