Buffalo Chicken Poppers
The spicy orange hot sauce is my kryptonite, and this version of mini buffalo chicken stuffed peppers is a healthier, low-carb, and gluten-free way to enjoy buffalo chicken!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Aprox 24 peppers halfs
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups shredded chicken
- 1 cup hot sauce such as Franks
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon white vinegar
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese + plus more for sprinkling
- 1/2 cup shredded mozzarella cheese + plus more for sprikling
- 1 4 oz can of green chilies
- About 12 mini sweet peppers
Instructions
- Preheat the oven to 350 degrees.
- Shred and roughly chop the chicken. I prefer to use a rotisserie chicken but use any chicken cooking method you prefer. Chop the chicken so that the shredded sections do not exceed 1/2 inch.
- Make the buffalo sauce by adding the hot sauce, stick of butter, vinegar, and garlic powder to a small-medium pot and cook on medium-low until the butter has melted.
- Add the sauce, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green chilies to the shredded chicken and set aside.
- Slice the mini peppers in half and brush with olive oil. Line the peppers up on a rimmed baking sheet and fill with about 1 tablespoon of the chicken mixture.
- Sprinkle with more cheese, bake for 12-14 minutes, and serve with blue cheese or ranch dip.