Irresistible Spicy Buffalo Chicken Pepper Bombs Recipe

These spicy buffalo chicken pepper bombs are flavor-packed, cheesy, and perfectly spicy bites that explode with bold buffalo flavor in every mouthful. Sweet mini bell peppers are stuffed with a creamy, zesty buffalo chicken filling and baked until bubbly and golden—making them the ultimate crowd-pleasing appetizer or low-carb snack.

Why You’ll Love This Recipe

I love how easy and addictive these buffalo chicken pepper bombs are. They combine everything I crave in a game-day or party appetizer—spice, creaminess, crunch, and that classic tangy buffalo kick. They’re bite-sized, oven-baked, and naturally gluten-free, making them a perfect grab-and-go snack that satisfies without the guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mini bell peppers (halved and seeded)

• Cooked shredded chicken

• Cream cheese (softened)

• Buffalo wing sauce

• Ranch dressing or blue cheese dressing

• Shredded cheddar cheese

• Green onions (optional, for garnish)

• Crumbled blue cheese (optional, for topping)

Directions

1. I preheat the oven to 375°F and line a baking sheet with parchment paper.

2. I slice the mini bell peppers in half lengthwise and remove the seeds and membranes.

3. In a mixing bowl, I combine shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, and shredded cheddar. I mix until creamy and well blended.

4. I spoon the buffalo chicken mixture into each pepper half, filling generously.

5. I place the stuffed peppers on the prepared baking sheet and bake for 15–18 minutes, until the cheese is bubbly and the peppers are tender but still slightly crisp.

6. If desired, I sprinkle crumbled blue cheese or chopped green onions over the top before serving.

Servings and timing

This recipe makes about 20–24 pepper bombs (10–12 mini peppers halved), serving 4–6 people as an appetizer. It takes 15 minutes to prep and 15–18 minutes to bake, so I usually have them ready in about 30 minutes.

Variations

Sometimes I add chopped cooked bacon or jalapeños to the filling for extra flavor and heat. I’ve also made them with leftover rotisserie chicken or even ground chicken for a quicker option. If I want a dairy-light version, I use Greek yogurt in place of some of the cream cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for 8–10 minutes or microwave in short bursts. They taste just as good the next day, and the filling stays creamy and flavorful.

FAQs

Can I use regular bell peppers?

Yes, I slice large bell peppers into quarters or thirds and stuff them the same way. They make great larger portions for lunch or dinner.

Can I make these ahead of time?

Definitely. I assemble the stuffed peppers a few hours in advance and keep them covered in the fridge. I bake them just before serving.

Is this recipe spicy?

It has a moderate heat level from the buffalo sauce. I adjust the amount to make it milder or hotter depending on who I’m serving.

Can I make this with canned chicken?

Yes, I’ve used canned chicken in a pinch—just drain well and break it up before mixing with the other ingredients.

What can I serve with these?

I like to serve them with extra ranch or blue cheese dressing for dipping, plus celery or carrot sticks on the side for a full buffalo-style spread.

Conclusion

These spicy buffalo chicken pepper bombs are a fiery, creamy, and downright irresistible snack I love making for parties, game nights, or a fun twist on weeknight appetizers. They’re quick to assemble, full of bold flavor, and always disappear fast. Whether I’m cooking for a crowd or just treating myself, these are always a winning bite.