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Red and yellow buffalo chicken stuffed mini peppers in a baking dish, topped with a cheesy filling, a drizzle of white sauce, chopped herbs, and crushed tortilla chips.

Buffalo Chicken Stuffed Mini Peppers

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These buffalo chicken stuffed mini peppers are filled with a creamy, spicy buffalo chicken filling made with rotisserie chicken, Greek yogurt, and cream cheese, then baked until the peppers are tender and the tops are melted and golden. The bite-sized shape and lighter filling make them a crowd-favorite for game day and parties!
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8
Author: Molly Thompson

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

Serving: 1serving | Calories: 178kcal | Carbohydrates: 6g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 69mg | Sodium: 594mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2526IU | Vitamin C: 79mg | Calcium: 73mg | Iron: 1mg
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