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Crispy Buffalo Ranch Chicken-Stuffed Mini Bell Peppers

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A flavorful and crunchy game day snack featuring mini bell peppers stuffed with a creamy buffalo ranch chicken filling and topped with crispy panko breadcrumbs.

Ingredients

Scale
  • About 20 mini bell peppers, assorted colors, washed and halved lengthwise, seeds removed
  • 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
  • ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
  • ½ cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and dry the mini bell peppers. Slice each pepper in half lengthwise and carefully remove the seeds and membranes. Set aside.
  3. In a large bowl, combine shredded chicken, buffalo wing sauce, ranch dressing, cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix thoroughly until creamy and well blended.
  4. Using a spoon or small cookie scoop, evenly fill each mini bell pepper half with the chicken mixture. Do not overstuff but fill generously.
  5. In a separate bowl, mix panko breadcrumbs with olive oil or melted butter until the crumbs are lightly coated.
  6. Sprinkle the breadcrumb mixture evenly over the filling in each pepper, pressing lightly to adhere.
  7. Arrange the stuffed peppers on the baking sheet or on a cooling rack set over the sheet. Bake for 15-20 minutes or until the breadcrumbs are golden and the filling is bubbly. Watch closely after 15 minutes to avoid burning.
  8. Remove from oven and let cool for 5 minutes before serving to allow the filling to set.

Notes

Soften cream cheese before mixing to avoid lumps. Toss panko breadcrumbs with olive oil or melted butter for a golden, crispy topping. For extra crispiness, broil for 1-2 minutes at the end but watch closely. Can be air fried at 375°F (190°C) for 10-12 minutes as an alternative cooking method. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.

Nutrition

Keywords: buffalo chicken, stuffed mini bell peppers, game day snacks, crispy, ranch, appetizer, easy recipe

Find it online: https://snappyspoon.com/crispy-buffalo-ranch-chicken-stuffed-mini-bell-peppers-easy-recipe-for-game-day-snacks/