Buffalo Chicken Dip Stuffed Mini Peppers

Summary

These buffalo chicken dip stuffed mini peppers are the perfect crowd-pleasing appetizer! They’re stuffed with spicy chicken, two kinds of cheese, and more, then baked till melty and delicious and topped with fresh sliced green onions.

Your grocery list

Meats

Boneless, skinless chicken breast (or a pre-cooked rotisserie chicken)

Dairy

Cream cheese
Light sour cream
Sharp cheddar cheese
Pepper jack cheese

Produce

Garlic
Green onions (for garnish)
Lime (for garnish)
Sweet mini peppers

Baking & Pantry Items

Kosher salt
Ground black pepper
Chili powder
Paprika
Garlic powder
Cayenne pepper (optional)
Hidden Valley Ranch Dressing Seasoning Packet (optional)
Your favorite hot sauce (Frank’s, Crystal, Texas Pete, etc.)
Tortilla chips (for serving)

Equipment/tools you’ll need

Knife and cutting board
Cast iron skillet or crockpot, for cooking buffalo chicken dip
Baking sheet
Parchment paper
Measuring cups/spoons
Grater

How to make buffalo chicken dip stuffed mini peppers

Make the buffalo chicken dip – use this recipe to make the best buffalo chicken dip you’ve ever had in your life
Prep the peppers – clean the peppers, cut them in half length-wise, and remove all the seeds. Keeping the stems attached is optional, but they make for a great built-in handle for holding the pepper.
Stuff the peppers – add 1-2 tablespoons of the dip into each of the pepper halves. Make sure to press down and fill all the nooks and crannies of the pepper. Top with shredded cheese.
Bake – the peppers can technically be enjoyed once they’re stuffed, but to add a lovely roasted flavor and melt the cheese, bake for 10-15 minutes in a 375º F oven.
Enjoy! These peppers can be eaten by themselves, dipped in ranch or sour cream, and garnished with lime, jalapenos, or green onions.