Bold. Creamy. Addictively Good. A Low-Carb Twist with a Gourmet Heart.
There’s a certain kind of magic that happens when spicy meets sweet—when the fiery tang of Buffalo chicken is tucked inside tender roasted baby bell peppers. It’s a contrast that sings on the palate. This dish isn’t just about heat—it’s about balance, nuance, and satisfaction. It’s the kind of thing I’d pull together in a busy restaurant kitchen for a last-minute special: quick to execute, impossible to forget.
I created this version of Buffalo Chicken Baby Bell Peppers as a way to serve all the soul-soothing indulgence of Buffalo dip… but elevate it. Turn it into something you could proudly serve at a game day spread or pass off as a light entrée with a glass of crisp white wine. These little peppers deliver creaminess, crunch, richness, and zing—all in one irresistible bite.
Why You’ll Fall in Love with This Dish
- Rich, spicy Buffalo flavor wrapped in a refined, handheld form.
- Cream cheese and sharp cheddar give a luscious, melty bite.
- Sweet bell peppers offer a fresh, juicy contrast to the savory filling.
- Perfect for parties, weeknights, or meal prep—they reheat beautifully.
- Naturally low-carb and gluten-free, yet indulgent in every way.
Ingredients You’ll Need (and Why)
Every ingredient here plays a role—no fluff, no filler.
- 15–17 baby sweet bell peppers (about 2 lbs), halved and deseeded
Their natural sweetness balances the Buffalo heat and holds up to roasting. - 1.5 lbs cooked shredded chicken
Use poached, roasted, or rotisserie chicken. I prefer hand-shredded for texture. - 1 cup low-sodium chicken stock
This forms the base of the sauce—rich, savory, and essential. - ¾ cup Frank’s Red Hot Original Sauce
The gold standard. It’s tangy, bold, and cuts right through the richness. - 8 oz full-fat cream cheese, cubed
Creamy and luxurious—this brings the dip factor. - 8 oz sharp cheddar cheese (or cheddar-mozzarella mix), shredded
For flavor and meltability. Sharp cheddar adds bite; mozzarella gives stretch. - ½ tsp garlic powder
A subtle backbone of savory warmth. - 2 tbsp fresh parsley, chopped
Adds color and a bit of earthiness. - 3 green onions, thinly sliced
For garnish and a gentle oniony bite.
Optional garnishes: chopped jalapeños, crumbled blue cheese, or a drizzle of extra hot sauce if you’re feeling bold.
How to Cook It Like a Pro
Step 1: Prep the Peppers
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
Slice each baby bell pepper in half lengthwise. Remove stems, seeds, and membranes. Lay them cut side up on the sheet tray—ready to cradle the filling.
Step 2: Make the Buffalo Sauce Base
In a large sauté pan, bring the chicken stock, hot sauce, and garlic powder to a simmer over medium heat. Add the cubed cream cheese. Whisk until fully melted and smooth. This should look glossy and thick.
Add parsley and stir to combine. At this stage, it smells exactly like comfort should.
Step 3: Fold in Chicken and Cheese
Toss in the shredded chicken, mixing until every strand is coated. Add 6 oz of your shredded cheese and stir until melted into the sauce. The filling should be rich, creamy, and just slightly thickened. Remove from heat.
Step 4: Fill and Roast
Spoon the warm Buffalo chicken mixture into each pepper half. Don’t overstuff—let the filling sit flush with the top for even cooking. Bake for 15 minutes, then top each with remaining cheese. Return to oven for 2–3 minutes until melty and golden.
Step 5: Garnish Like You Mean It
Sprinkle chopped green onions and parsley across the tray. Want more heat or flair? Add sliced jalapeños, blue cheese crumbles, or a few extra hits of hot sauce.
Chef’s Tip: The Best Way to Shred Chicken
For this dish, texture matters. Use poached chicken if you’re short on time:
- Place boneless chicken breasts in a pot. Cover with water or broth.
- Season with salt, pepper, a pinch of garlic powder, and onion powder.
- Bring to a boil, reduce to a simmer, and cook gently for 20 minutes.
- Let rest for 5–10 minutes, then shred using two forks or a stand mixer with a paddle attachment.
Bonus Tip: Reserve that cooking liquid—it’s a beautiful base for soups or risotto.
Serving Suggestions
- As a Party Appetizer: Arrange on a platter with ranch or blue cheese dip and celery sticks.
- As a Light Entrée: Pair with arugula salad tossed in lemon vinaigrette.
- With a Drink: A dry Riesling, chilled Pinot Gris, or crisp lager works wonders.
These also hold beautifully at room temperature—ideal for potlucks or buffet-style gatherings.
Make It Yours
- Vegetarian Option: Sub shredded jackfruit or mashed chickpeas for chicken.
- Dairy-Free: Use vegan cream cheese and shredded plant-based cheddar.
- Extra Spicy: Stir in cayenne or top with habanero slices.
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze fully assembled (uncooked) for up to 2 months.
- To Reheat: Bake at 350°F for 12–15 minutes, or microwave in 45-second intervals.
Nutrition (Per 2 Stuffed Halves)
- Calories: 194
- Protein: 18g
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 3.5g
- Sugar: 2g
- Fiber: 1g
- Sodium: 410mg
Thoughts from the Chef
This dish is humble, but it’s unforgettable. That’s the magic of recipes like this—born from something as casual as a party dip, but made elegant with real intention. The flavors are bold, yet balanced. The textures? Creamy, melty, crisp, and fresh.
It’s the kind of food people don’t just eat—they talk about it. They ask for the recipe. They crave it again days later.
And that, to me, is what great cooking is all about.
