Irresistible Spicy Buffalo Chicken Pepper Bombs Recipe
Spicy buffalo chicken pepper bombs are bite-sized mini bell pepper halves filled with a creamy, tangy buffalo chicken and cheese mixture, then baked until bubbly and golden—a bold, flavorful appetizer or snack that’s naturally gluten-free and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: 30 minutes
- Yield: 20–24 pepper bombs (serves 4–6)
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American, Game-Day
- Diet: Gluten Free
Ingredients
- 10–12 mini bell peppers, halved and seeded
- 1 cup cooked, shredded chicken
- 4 oz cream cheese, softened
- 2–3 tbsp buffalo wing sauce (to taste)
- 2 tbsp ranch or blue cheese dressing
- 1/2 cup shredded cheddar cheese
- Optional garnish: chopped green onions, crumbled blue cheese
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Slice and seed mini bell peppers so they lay flat.
- In a bowl, mix chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, and cheddar until creamy.
- Spoon filling into each pepper half.
- Arrange stuffed peppers on the sheet and bake 15–18 minutes, until cheese is bubbly and peppers are tender-crisp.
- Top with green onions or blue cheese crumbles if desired.
- Serve warm and enjoy.
Notes
- Use Greek yogurt instead of cream cheese for a lighter version.
- Add chopped bacon or jalapeños for extra heat and crunch.
- Assemble ahead and refrigerate until baking time.
- Use regular bell peppers cut into quarters if mini ones aren’t available.
Nutrition
- Serving Size: 2 pepper bombs
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
