clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini sweet peppers filled with buffalo chicken and drizzled with blue cheese.

Easy & Cheesy Mini Buffalo Chicken Stuffed Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Pate Giltner
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Aprox 24 peppers halfs 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American


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!


Units Scale
  • 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


  1. Preheat the oven to 350 degrees. 
  2. 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. 
  3. 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. 
  4. Add the sauce, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green chilies to the shredded chicken and set aside. 
  5. 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. 
  6. Sprinkle with more cheese, bake for 12-14 minutes, and serve with blue cheese or ranch dip.