Spicy Buffalo Chicken Dip Stuffed Mini Bell Peppers

These fun little stuffed peppers are filled with spicy, creamy buffalo chicken dip and baked until tender. The mixture of shredded chicken, hot sauce, cream cheese, and ranch creates that classic addictive game day flavor – but in handheld, veggie-packed form. Topped with crunchy celery bits and chopped scallions, they make for the perfect party appetizer or weeknight dinner side. Take your buffalo chicken love to the next level with these bite-sized beauties.

Ingredients

To make 24 mini stuffed peppers, you will need:

• 12 mini bell peppers, assorted colors
• 2 boneless skinless chicken breasts, cooked and shredded
• 4 ounces cream cheese, softened
• 1/3 cup Buffalo wing sauce
• 2 tablespoons ranch dressing
• 1/3 cup shredded cheddar cheese
• 2 celery stalks, finely diced
• 2 scallions, thinly sliced

Step-by-Step Instructions

Constructing these spicy stuffed peppers is simple:

1. Preheat oven to 400°F. Cut peppers in half lengthwise, keeping stems intact. Remove seeds and membranes.
2. In a bowl, mix together chicken, cream cheese, buffalo sauce, ranch dressing, and 1⁄4 cup cheddar. Stir until fully combined.
3. Fill each pepper half with chicken mixture, mounding slightly. Top with remaining cheddar.
4. Bake 15 minutes until peppers are tender and cheese is melted.
5. Top with diced celery and scallions before serving.

Choosing High Quality Ingredients

For the tastiest stuffed peppers, use:

Chicken

• Cooked, shredded chicken breast or thigh meat.
• Rotisserie chicken works as a time saver.
• Chop or shred into small pieces.

Produce

• Mini bell peppers in assorted colors.
• Celery and scallions for fresh crunch.
• Fill peppers with dip when fresh and crisp.

Cheese and Sauce

• Cream cheese and cheddar provide creaminess.
• Buffalo hot sauce infuses chicken with heat.
• Cooling ranch balances the spice.

Quality ingredients mean maximum flavor payoff.

Shredding the Chicken

Be sure to:

• Cook chicken thoroughly until no pink remains.
• Let chicken rest before shredding to maximize juiciness.
• Shred across the grain for short fibers that mix well.
• Moisten with buffalo sauce as you shred to prevent dryness.

Properly shredding the chicken gives the filling perfect texture.

Making the Buffalo Chicken Dip

For full flavor, be sure to:

• Mix all ingredients until fully incorporated.
• Soften cream cheese for easier mixing.
• Stir in hot sauce a little at a time to your desired heat level.
• Add extra ranch to tone down heat if needed.
• Refrigerate for 30 minutes to let flavors meld.

The right buffalo chicken dip consistency fills the peppers perfectly.

Filling and Baking the Peppers

For the best results, make sure to:

• Remove all membranes and seeds from pepper cavities.
• Fill each half with 1-2 tbsp chicken mixture.
• Top with a little shredded cheese.
• Bake at 400°F for 15 minutes until tender.
• Avoid overfilling peppers so they hold their shape.

Properly filled and baked peppers maximize flavors and textures.

Serving Suggestions

Serve stuffed peppers with:

• Ranch or blue cheese dipping sauce.
• Celery sticks, jicama sticks, bell pepper strips.
• Pita chips or crackers for scooping.
• Leafy salad with vinaigrette dressing.
• BBQ chicken wings, grilled chicken tenders.
• Chilled beer, sparkling water with lime.

Offering accompaniments turns these into a complete appetizer spread.

Storage and Leftovers

To store and reheat:

• Refrigerate leftovers in sealed container up to 4 days.
• Microwave individual portions for 30 seconds until hot.
• Oven bake chilled peppers at 400°F for 10 minutes.
• Stir extra cream cheese or milk into chicken mixture to reheat if dry.
• Garnish with scallions and celery just before serving.

With proper storage, enjoy any extras throughout the week.

Nutrition Facts

These mini stuffed peppers provide:

• Protein from chicken to keep you satisfied.
• Vitamin C, vitamin A from colorful bell peppers.
• Vitamin D, calcium from cheese.
• Prebiotics from ranch and cream cheese.
• Antioxidants from hot sauce.

The veggie vessels make them more nutritious than fried alternatives.

Conclusion

These little stuffed bell peppers pack a flavorful punch in every bite. A spicy buffalo chicken dip filling gets scooped into mini pepper halves and baked until tender. Topped with crunchy celery and scallions, they offer all the fun flavors of your favorite appetizer in handheld form. Made with simple wholesome ingredients, they make for a crowd-pleasing party appetizer or weekday side dish. For a flavor boost to your regular veggie rotation, whip up a batch of these anytime.

5 Frequently Asked Questions about Stuffed Peppers

1. What are the best peppers for stuffing?

Look for firm, upright peppers that can hold their shape when stuffed. Bell, poblano, banana, and Hungarian peppers work great.

2. What are good vegetarian fillings for stuffed peppers?

Try rice, quinoa, cheeses, lentils, sautéed veggies, beans, or chili.

3. How long do baked stuffed peppers last refrigerated?

Store leftover stuffed peppers 3-4 days refrigerated. Reheat thoroughly before serving again.

4. Can you freeze stuffed peppers?

Yes, baked stuffed peppers freeze well for 2-3 months. Thaw before reheating until hot.

5. What goes well with stuffed peppers?

Sides like rice, beans, greens, and fresh sliced veggies complement stuffed peppers nicely.