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Spooky Stuffed Buffalo Chicken Peppers: Easy 30-Minute Recipe

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These spooky stuffed buffalo chicken peppers are a quick and easy 30-minute recipe featuring mini bell peppers stuffed with spicy buffalo chicken, topped with cream cheese, cheddar, and crispy breadcrumbs. Perfect for Halloween parties or game day gatherings.

Ingredients

Scale
  • 12–15 mini sweet bell peppers (orange or mixed colors)
  • 2 cups (about 300g) cooked chicken, shredded
  • 1/3 cup (80ml) buffalo hot sauce (e.g., Frank’s RedHot)
  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (60g) shredded cheddar cheese
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (28g) butter, melted
  • Ranch or blue cheese dressing, for serving
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prepare the peppers: Slice the top quarter off each mini bell pepper (the stem end). Use a small spoon or your fingers to remove the seeds and white membranes. Set the peppers cut-side up on the prepared baking sheet. If some peppers won’t stand upright, trim a tiny slice off the bottom to create a flat surface.
  3. Make the buffalo chicken filling: In a medium bowl, combine the shredded chicken and buffalo hot sauce. Stir until every piece of chicken is coated. Let it sit for a minute so the chicken absorbs the flavor.
  4. Stuff the peppers: Spoon the buffalo chicken mixture into each pepper, filling them almost to the top. Don’t pack it down too tightly.
  5. Add the cream cheese: Dollop about a teaspoon of softened cream cheese on top of the chicken filling in each pepper.
  6. Sprinkle with cheddar: Divide the shredded cheddar evenly over the cream cheese on each pepper.
  7. Make the breadcrumb topping: In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until evenly coated. Sprinkle this mixture over the cheese-topped peppers.
  8. Bake for 15-18 minutes: Place the baking sheet on the middle rack. Bake until the peppers are tender but still hold their shape, the filling is bubbly, and the breadcrumbs are golden brown.
  9. Rest for 5 minutes: Let the peppers cool on the baking sheet for a few minutes before serving.
  10. Serve with dressing: Arrange the peppers on a platter with a small bowl of ranch or blue cheese dressing for dipping.

Notes

For best results, use room-temperature cream cheese. Don’t overfill the peppers to prevent bursting. Toast breadcrumbs separately for extra crunch. Check oven at 12 minutes as baking times vary. Leftovers keep in the refrigerator for up to 4 days; reheat in oven or air fryer at 350°F for 5-7 minutes.

Nutrition

Keywords: stuffed peppers, buffalo chicken, Halloween appetizer, game day snack, 30-minute recipe, mini bell peppers, spicy, cream cheese

Find it online: https://breezybake.com/spooky-stuffed-buffalo-chicken-peppers-easy-30-minute-recipe/