Method
These Buffalo Chicken Stuffed Mini Peppers are spicy, creamy, and packed with flavour. They make an excellent party appetiser, game-day snack, or light lunch, with a perfect balance of heat from buffalo sauce and sweetness from the peppers.
Step 1: Prepare the peppers
Preheat the oven to 190°C (170°C fan).
Line a baking tray with baking paper.
Wash and dry the mini peppers.
Slice each pepper in half lengthways.
Remove the seeds and membranes.
Step 2: Make the filling
Place the shredded chicken into a mixing bowl.
Add the cream cheese.
Add the cheddar cheese.
Add the buffalo sauce.
Add the Greek yogurt.
Add the garlic powder.
Add the onion powder.
Add the black pepper.
Add half of the spring onions.
Mix thoroughly until well combined.
Step 3: Stuff the peppers
Spoon the chicken mixture evenly into each pepper half.
Arrange the stuffed peppers on the prepared baking tray.
Sprinkle the blue cheese over the top if using.
Step 4: Bake
Place the tray in the preheated oven.
Bake for 15 to 18 minutes until the filling is hot and the cheese is melted.
For a golden finish, grill for 1 to 2 minutes at the end of cooking.
Step 5: Garnish and serve
Remove the peppers from the oven.
Sprinkle with the remaining spring onions and chopped chives.
Allow to cool for 2 to 3 minutes before serving.
Serving Suggestions
Serve with:
Celery sticks
Carrot batons
Ranch dressing
Blue cheese dip
A crisp green salad
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 8 to 10 minutes until heated through.
