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Lighter Buffalo Chicken Dip Stuffed Peppers

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These Lighter Buffalo Chicken Dip Stuffed Peppers are a healthier twist on the classic game-day dip, featuring creamy buffalo chicken filling stuffed into sweet mini peppers and baked until bubbly. Perfect as an appetizer or light meal, they’re quick, easy, and packed with flavor.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 4 oz reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt (2% or full-fat)
  • 1/3 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 1 tablespoon ranch seasoning mix
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 12 mini sweet peppers (about 6–8 ounces)
  • 1 tablespoon olive oil
  • 2 tablespoons shredded sharp cheddar cheese (for topping)
  • 1 tablespoon crumbled blue cheese (optional, for garnish)
  • 1 green onion, thinly sliced
  • Fresh parsley or chives, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. Rinse the mini sweet peppers and pat them dry. Slice each pepper in half lengthwise and scrape out the seeds and membranes. Place pepper halves cut-side up on the prepared baking sheet. Brush the insides and edges lightly with olive oil.
  3. In a medium mixing bowl, combine the softened cream cheese and Greek yogurt. Mix until smooth. Add the buffalo wing sauce, ranch seasoning, garlic powder, and onion powder. Stir until evenly distributed.
  4. Fold in the shredded chicken, 1/2 cup shredded cheddar, and 1/4 cup crumbled blue cheese (if using). Stir until the chicken is fully coated. Taste and adjust seasoning with salt and pepper if needed.
  5. Using a small spoon or offset spatula, fill each pepper half with the chicken mixture, leaving about 1/4 inch at the top. Use about 1.5 tablespoons per pepper half.
  6. Sprinkle the remaining 2 tablespoons of shredded cheddar over the stuffed peppers. Add reserved blue cheese if desired.
  7. Bake for 15-18 minutes, until the peppers are tender but still hold their shape and the cheese is melted and bubbly. For a browner top, broil for the last 1-2 minutes.
  8. Remove from the oven and let the peppers rest on the baking sheet for 5 minutes. Sprinkle with sliced green onions and fresh parsley or chives. Serve warm.

Notes

Don’t skip softening the cream cheese to avoid lumps. Use room temperature yogurt for a smooth filling. Check peppers at 15 minutes to avoid overbaking. Let them rest for 5 minutes after baking to set the filling. For meal prep, assemble up to 24 hours ahead and refrigerate; add 5 minutes to baking time.

Nutrition

Keywords: buffalo chicken dip, stuffed peppers, healthy appetizer, game day, low carb, gluten-free, easy appetizer

Find it online: https://lenatable.com/lighter-buffalo-chicken-dip-stuffed-peppers-the-best-easy-appetizer/