These buffalo chicken dip mini stuffed peppers combine all the flavours of your favourite buffalo chicken dip with sweet peppers for one deliciously fun appetizer!
You know that super popular buffalo chicken dip that everyone loves?
Well, I used a slight variation of my buffalo chicken dip recipe to make mini stuffed peppers!
The prep for these stuffed peppers is easy and the recipe yields quite a bit, so they are perfect for game day eats when you have lots of friends over.
What Are Mini Peppers?
Mini sweet peppers are basically a smaller, slightly sweeter, variation of their large sweet bell pepper counterpart.
These are not hot peppers. Though they may look kinda like hot peppers, they aren’t.
They’re typically a tad larger than jalapeno peppers, for example, and definitely not spicy.
Though, if you are so inclined to used jalapeno peppers here instead (because you love spicy stuff) go right for it!
How To Make Mini Stuffed Peppers
Full details are in the recipe card below, but here are the basics:
- Choose peppers that are roughly the same size, cut in half and remove the seeds and ribs.
- In a food processor, combine cream cheese, buffalo sauce, ranch dressing, lime juice, dill and black pepper, then process until combined and creamy.
- Add shredded cooked chicken, some cheese and chopped green onion to the processor. Stir everything together with a spatula.
- Fill mini peppers with dip. You don’t have to be too neat or anything. Then place the stuffed mini peppers in a baking dish (so they kinda rest against each other) and bake.
- Carefully remove peppers from the oven and top with more cheese.
- Place the peppers back into the oven again so the cheese gets nice and melty. Once done, and removed from the oven, allow to cool slightly. You can then garnish with more buffalo sauce and green onion (if you like).
Tips for Making This Recipe
- Ensure the chicken is shredded or cut up small enough so that you don’t have huge chunks.
- The buffalo sauce you use will affect how spicy these mini stuffed peppers are. Use one you enjoy!
- Depending on the size of your peppers, the quantity you yield may vary slightly. I used about 18 peppers for this recipe, yielding 36 pieces.
- Run out of peppers and still have leftover dip? Use it for chips!
- As mentioned, this recipe yields quite a bit. You could easily half the recipe if you want.
Recipe Variations
- Don’t have green onion? Chopped chives would work great here too.
- I used chicken here because of “buffalo chicken dip,” but if you want to keep these vegetarian, simply omit the chicken or try my vegetarian buffalo dip with tempeh as the filling.
- Want buffalo chicken dip with blue cheese? Go for it! Though I didn’t use it here, it does make a tasty addition. Just stir in about ¼ (or however much you enjoy).
More Easy Game Day Appetizers
- Crispy Baked Wings
- Roasted Garlic Hummus
- Easy Spinach Artichoke Dip
- Vegan Sloppy Joes
- Chunky Black Bean and Corn Salsa
If you try this mini stuffed peppers recipe, be sure to leave a comment below!
Easy Buffalo Chicken Dip Mini Stuffed Peppers
Ingredients
- 18 to 20 mini peppers
- 1 (8-ounce) package cream cheese, softened (a 250-gram package)
- ⅓ cup buffalo sauce, plus more to taste for optional garnish
- ¼ cup ranch dressing
- ½ lime, juiced
- ½ teaspoon dried dill (dill weed)
- ½ teaspoon freshly ground black pepper
- ¾ cup shredded cooked chicken, use white or dark meat or a combo of both
- ¼ cup chopped green onion, plus more to taste for optional garnish
- 1.5 cups shredded Monterey Jack cheese, divided
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, cut mini peppers in half (lengthwise, so you have two equal halves) and remove ribs and seeds. Set aside.
- In a food processor, combine cream cheese, buffalo sauce, ranch, lime juice, dill and black pepper. Process until smooth, about 1 to 2 minutes.
- Stir in the cooked chicken, green onion and ½ cup cheese. Incorporate using a spatula or use the Pulse feature on your food processor to gently mix it it (you still want a little texture).
- Fill pepper halves with dip mixture. Place into a baking dish (use two 8-inch x 8-inch dishes or one larger one so the peppers rest against each other). Bake for 10 minutes.
- Carefully remove the baking dish from the oven and top the mini peppers with the remaining 1 cup of cheese. Return the baking dish to the oven and continue to bake the mini peppers for another 3 to 5 minutes or until the cheese is bubbly and melted.
- Carefully remove from the oven and let cool for 10 minutes.
- Transfer the peppers to a serving dish, drizzle with additional buffalo sauce and green onion (if desired). Serve and enjoy! Yields 36 to 40 pieces, roughly. Quantity may vary, depending on the size of your peppers.
Notes
- Depending on the size of your peppers, the quantity you yield may vary slightly. I used about 18 peppers for this recipe, yielding 36 pieces.
- Run out of peppers and still have leftover dip? Use it for chips!
- The buffalo sauce you use will affect how spicy these mini stuffed peppers are.
- Make sure the cream cheese is softened so it will be easy to blend.
- As mentioned, this recipe yields quite a bit. You could easily half the recipe if you want.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Phillip Thompson says
What temperature should be used for for the initial cooking? I looked for it in the recipe but didn’t see it. Thanks
Dawn - Girl Heart Food says
Hi Phillip! Temperature should be 400 degrees Fahrenheit. Enjoy!!
Charity says
These little stuffed peppers look so yummy! We grow little peppers in the summer, so I’m pinning this recipe for when they’re in season, Thanks!
Girl Heart Food says
Yay! Enjoy Charity 🙂 Thank you!
Holly says
Oh yes please! What a great idea to combine an all star of a dip with peppers — you get a double dose of delicious! I bet these would disappear quickly at a Super Bowl party!
Girl Heart Food says
They sure would! Thanks so much, Holly 🙂
Karen (Back Road Journal) says
A great tasting dip in a neat little two bite package…I like it.
Girl Heart Food says
Thanks so much Karen 🙂