Buffalo Chicken Baby Bell Peppers Recipe
Introduction: The Allure of Buffalo Chicken Baby Bell Peppers
Buffalo chicken has long been a beloved classic in the realm of American appetizers, typically showcased in wing form, on pizza, in wraps, or as a dip. By combining this spicy, tangy, and rich flavor profile with the sweet crunch of baby bell peppers, we elevate the dish into a healthier, lighter version of the traditional Buffalo chicken. These stuffed peppers offer a burst of flavor that works wonderfully as an appetizer, a main dish, or even a meal prep snack.
This recipe is versatile and adaptable, allowing for endless creativity while keeping the core flavors intact. Whether you’re entertaining guests, preparing a meal for the family, or making a delicious dish for your weekly meal prep, these Buffalo Chicken Baby Bell Peppers will certainly impress with their bold flavors and colorful presentation.
How to Make Buffalo Chicken Baby Bell Peppers
Now that we’ve covered the ingredients, let’s walk through the preparation steps in detail. This process is straightforward, but we’ll go step-by-step to ensure the best results.
Step 1: Prepare the Chicken
You can either cook your chicken from scratch or use rotisserie chicken for convenience.
- Cook Chicken Breasts (if using raw chicken)
- Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and garlic powder. Place them on a baking sheet lined with parchment paper or foil and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before shredding it using two forks. Set aside.
- Shred Rotisserie Chicken (if using pre-cooked chicken)
- If you’re using rotisserie chicken, simply remove the skin and bones and shred the meat with your fingers or a fork. You should have about 2 cups of shredded chicken for the recipe.
Step 2: Prepare the Baby Bell Peppers
- Cut and Deseed the Peppers
- Slice the tops off the baby bell peppers and remove the seeds inside. You can either slice them in half for easier filling or leave them whole, depending on your preference and how much filling you want in each pepper.
- Blanch the Peppers (Optional)
- If you prefer softer peppers, blanch them in boiling water for 1-2 minutes. This step is optional, as some people enjoy the crispness of raw baby bell peppers.
- Dry the Peppers
- After blanching or slicing, be sure to dry the peppers thoroughly with a paper towel to avoid excess moisture in the filling.
Step 3: Make the Buffalo Chicken Filling
- Mix the Chicken with Cream Cheese and Buffalo Sauce
- In a large mixing bowl, combine the shredded chicken, cream cheese (softened), and buffalo sauce. Stir until the cream cheese is fully incorporated and the mixture is smooth. Adjust the buffalo sauce to your desired spice level.
- Add Cheese and Seasonings
- Stir in the shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt. Taste the mixture and adjust seasonings if necessary. You want the mixture to be creamy, cheesy, and full of buffalo flavor.
- Optional: Add Celery or Green Onions
- If you’re using chopped celery, green onions, or any other optional ingredients, stir them in now. This adds freshness and crunch to the filling.
Step 4: Stuff the Baby Bell Peppers
- Fill Each Pepper
- Using a spoon, stuff each baby bell pepper with the buffalo chicken mixture. Be generous with the filling, but avoid overstuffing them, as this can cause the filling to spill out during baking.
- Top with Extra Cheese (Optional)
- If you love extra cheese, sprinkle more shredded cheddar (or another cheese) on top of each stuffed pepper before baking. This creates a deliciously cheesy crust on top.
Step 5: Bake the Stuffed Peppers
- Preheat the Oven
- Preheat your oven to 375°F (190°C). If you haven’t already, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Bake for 15-20 Minutes
- Place the stuffed peppers on the baking sheet and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden brown. The peppers should be tender yet still have some bite.
Step 6: Garnish and Serve
- Garnish with Green Onions
- Once the peppers are done baking, remove them from the oven and garnish with freshly chopped green onions for a burst of color and flavor.
- Serve with Dressing
- Serve the Buffalo Chicken Baby Bell Peppers with ranch or blue cheese dressing on the side for dipping. The coolness of the dressing contrasts perfectly with the spicy buffalo filling.
Serving Suggestions and Pairings
Buffalo Chicken Baby Bell Peppers can be served in a variety of ways depending on the occasion. Here are some ideas:
As an Appetizer
- Platter Presentation: Arrange the stuffed peppers on a platter and serve them with a variety of dipping sauces (ranch, blue cheese, etc.). Pair them with crispy snacks like tortilla chips or vegetable sticks for an appetizer spread.
As a Main Course
- Pair with a Side Salad: If you want to make this a full meal, pair the peppers with a light side salad of mixed greens, tomatoes, cucumbers, and a tangy vinaigrette dressing.
- Pair with Roasted Vegetables: Roasted cauliflower, sweet potatoes, or asparagus make excellent side dishes to balance out the richness of the buffalo chicken peppers.
For Meal Prep
- These buffalo chicken stuffed peppers store beautifully in the fridge for up to 3 days. Simply reheat them in the oven or microwave and enjoy a quick, tasty meal.
Variations and Substitutions
Buffalo Chicken Baby Bell Peppers are highly customizable. Here are some variations you can try:
- Vegetarian Version: Swap out the chicken for a plant-based protein like tofu, tempeh, or even chickpeas, and mix with buffalo sauce, cream cheese, and spices.
- BBQ Chicken Version: Replace the buffalo sauce with BBQ sauce for a sweet and smoky twist.
- Spicy Sausage: Use spicy sausage (either pork or turkey) instead of chicken for a bolder, meatier filling.
Enjoy Your Buffalo Chicken Baby Bell Peppers
Buffalo Chicken Baby Bell Peppers are the perfect combination of heat, creaminess, and crunch. Whether you’re serving them at a party, for dinner, or prepping them for the week ahead, they are sure to satisfy your cravings. With this comprehensive recipe, you have the knowledge and tools to create a dish that will delight your taste buds and impress your guests. Enjoy experimenting with different ingredients and serving styles to make this dish your own.
Tips for Perfect Buffalo Chicken Baby Bell Peppers
While the recipe itself is quite straightforward, there are a few extra tips and techniques to ensure that your Buffalo Chicken Baby Bell Peppers come out perfect every time. Here are some expert tips for success:
Tip #1: Select the Right Peppers
When choosing baby bell peppers, look for ones that are firm and have vibrant colors. Avoid peppers that are soft or have wrinkles, as they may be overripe or dried out. The best peppers will hold their shape well when stuffed and baked, providing a sturdy base for the buffalo chicken filling.
Tip #2: Precook the Chicken
If you’re cooking your chicken from scratch, make sure to cook it properly before shredding. You can poach it in water, bake it, or even grill it. The key is to ensure the chicken is fully cooked, juicy, and easy to shred. To keep the chicken moist, consider adding a bit of chicken broth or oil during the cooking process to prevent it from drying out.
Tip #3: Use Room Temperature Cream Cheese
For the best texture when mixing the buffalo chicken filling, it’s essential to use softened cream cheese. Cold cream cheese can result in lumps that won’t mix properly with the other ingredients. Set the cream cheese out at room temperature for about 30 minutes before starting your prep.
Tip #4: Taste and Adjust the Buffalo Sauce
Buffalo sauce varies widely in terms of heat levels and flavor profiles. Taste the sauce before you mix it into the chicken filling and adjust it according to your preferences. If you like a milder flavor, use less sauce, or balance it with more cream cheese. If you love heat, you can add a few dashes of hot sauce, cayenne pepper, or chili flakes.
Tip #5: Don’t Overstuff the Peppers
Stuffing the peppers is one of the most important steps, but it’s easy to overdo it. Overstuffed peppers can become difficult to manage and may result in filling spilling out during baking. Keep the filling in proportion to the pepper size—gently pack it in without forcing too much into each pepper.
Tip #6: Keep the Peppers Crisp (Optional)
If you prefer a crispier texture to your baby bell peppers, consider skipping the blanching step and use the peppers raw. When baked, raw peppers will retain more of their natural crunch, providing a pleasant contrast to the creamy filling.
Tip #7: Serve Immediately After Baking
While the Buffalo Chicken Baby Bell Peppers can be stored for later, they are best enjoyed fresh out of the oven when the cheese is gooey, and the peppers are tender. They make for a satisfying hot appetizer or snack. If you’re preparing them in advance, you can reheat them in the oven to restore the crispy texture.
Buffalo Chicken Baby Bell Peppers for Different Diets
One of the best things about this recipe is how adaptable it is to different dietary needs. Whether you’re following a low-carb, gluten-free, or dairy-free lifestyle, there are easy swaps and modifications to make this dish work for you.
Low-Carb and Keto-Friendly Version
Buffalo Chicken Baby Bell Peppers are already a great low-carb option, as they rely on bell peppers instead of a carb-heavy wrapper or breading. To make this recipe even more keto-friendly, here are some modifications:
- Cream Cheese: If you’re following a strict keto diet, stick with full-fat cream cheese and opt for a full-fat, sugar-free buffalo sauce.
- Cheese: Use full-fat cheeses like cheddar, mozzarella, or pepper jack to keep the fat content high, which is ideal for a keto diet.
- Serve with Low-Carb Vegetables: To make a complete meal, pair your stuffed peppers with a side of steamed broccoli or a leafy green salad for extra fiber.
Gluten-Free Version
This recipe is naturally gluten-free since it doesn’t contain any gluten-containing ingredients like breadcrumbs or flour. However, if you’re buying buffalo sauce, make sure it’s labeled gluten-free, as some sauces may contain traces of gluten. Similarly, if you’re using any pre-made ranch or blue cheese dressings, check the label to confirm they are gluten-free as well.
Dairy-Free Version
For those who need to avoid dairy, you can swap out the cream cheese for a dairy-free alternative like cashew cream, coconut cream, or a dairy-free cream cheese. Instead of regular cheese, use dairy-free shredded cheese options. Some brands make fantastic cheddar or mozzarella alternatives, so you won’t miss out on the gooey cheese texture.
Vegetarian Version
To make a vegetarian version of the Buffalo Chicken Baby Bell Peppers, you can replace the chicken with a plant-based protein like shredded tofu, tempeh, or even cooked quinoa. These will absorb the buffalo sauce and provide a satisfying texture. You can also add sautéed vegetables like mushrooms, zucchini, or spinach for extra flavor and texture.
Vegan Version
For a completely vegan take, substitute the chicken with a plant-based protein, such as vegan chicken or chickpeas. Use vegan cream cheese, vegan cheese, and buffalo sauce that doesn’t contain dairy. You can also opt for a dairy-free ranch dressing or make your own vegan ranch by combining cashew cream with garlic, lemon juice, and fresh herbs.
Pairing Drinks with Buffalo Chicken Baby Bell Peppers
What’s better than a great dish? Pairing it with the perfect drink! Buffalo Chicken Baby Bell Peppers, with their spicy and creamy filling, can be paired with a variety of beverages. Here are some of the best drink options to complement the bold flavors of this dish.
Beer Pairings
- Light Lager or Pilsner: The crisp and clean flavor of a light lager or pilsner will balance out the heat from the buffalo sauce without overpowering the peppers. These beers are refreshing and have enough body to complement the richness of the cream cheese and cheese filling.
- Amber Ale: A slightly maltier beer like an amber ale pairs well with the savory buffalo chicken filling and adds a bit of sweetness to balance the heat.
- IPA (India Pale Ale): If you enjoy bold flavors, an IPA’s bitterness can be a great match for the spicy buffalo chicken. The hops in the IPA cut through the richness of the cream cheese, while the spicy finish pairs well with the buffalo sauce.
Wine Pairings
- Riesling: A slightly sweet white wine like Riesling offers a refreshing contrast to the spiciness of the buffalo sauce. Its sweetness helps cool down the heat while complementing the richness of the creamy filling.
- Chardonnay: For those who prefer a dry wine, a Chardonnay can be a good choice. It has a slightly buttery quality that pairs well with the creamy cheese and adds a bit of acidity to balance the dish.
- Zinfandel: If you prefer red wine, go for a medium-bodied Zinfandel. Its fruity notes work well with the heat of the buffalo sauce, and its slight spice complements the dish’s flavor profile.
Non-Alcoholic Drink Pairings
- Lemonade or Limeade: The tart, refreshing quality of lemonade or limeade is perfect for cutting through the heat and adding a zesty, citrusy contrast to the buffalo chicken.
- Iced Tea: Whether sweetened or unsweetened, iced tea makes a classic pairing for buffalo dishes. Add some lemon slices for extra flavor and a refreshing twist.
- Sparkling Water: For a lighter, non-sweet option, try sparkling water. You can infuse it with lime or cucumber for added freshness, which works beautifully alongside the spiciness of the peppers.
Conclusion
Buffalo Chicken Baby Bell Peppers are a fantastic dish that combines the bold flavors of buffalo chicken with the sweetness and crunch of bell peppers. They are perfect for parties, as appetizers, or as a healthy and satisfying meal. By customizing the recipe for various diets, experimenting with different ingredients, and trying creative drink pairings, you can make this dish your own and enjoy it time and time again.
Buffalo Chicken Baby Bell Peppers Recipe

Buffalo chicken has long been a beloved classic in the realm of American appetizers, typically showcased in wing form, on pizza, in wraps, or as a dip. By combining this spicy, tangy, and rich flavor profile with the sweet crunch of baby bell peppers, we elevate the dish into a healthier, lighter version of the traditional Buffalo chicken. These stuffed peppers offer a burst of flavor that works wonderfully as an appetizer, a main dish, or even a meal prep snack.
Ingredients
- 8 baby bell peppers (red, orange, or yellow)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1/4 cup buffalo wing sauce (adjust based on spice preference)
- 1/4 cup ranch or blue cheese dressing (plus more for drizzling)
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 2 tbsp chopped green onions (for garnish)
- Optional: Fresh cilantro or parsley for garnish
Instructions
- Prep the peppers:
Slice the tops off of the baby bell peppers and remove the seeds. If needed, trim the bottoms so they can stand upright without tipping over. - Prepare the buffalo chicken filling:
In a medium bowl, combine the shredded chicken with buffalo sauce and ranch or blue cheese dressing. Mix well to coat evenly. - Stuff the peppers:
Carefully spoon the buffalo chicken mixture into each baby bell pepper. Stuff them generously, ensuring the filling is packed well. - Top with cheese:
Sprinkle shredded cheddar cheese over the top of each stuffed pepper. - Bake:
Preheat your oven to 375°F (190°C). Arrange the stuffed peppers on a baking sheet or in a baking dish.
Bake for about 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. - Garnish and serve:
Once out of the oven, drizzle with additional ranch or blue cheese dressing and garnish with chopped green onions and fresh herbs, if desired.