Buffalo Chicken Stuffed Mini Peppers Directions:
Preheat the oven to 375°F. Arrange the pepper halves cut side up in a baking dish or on a small sheet pan.
Mix the shredded chicken, softened cream cheese, and Buffalo sauce in a medium bowl until evenly combined.
Transfer the filling to a piping bag or a sturdy zip-top bag with one corner snipped off. Pipe the filling evenly into the 24 pepper halves.
Bake for 15 to 18 minutes, until the peppers are just tender, the edges of the filling are lightly golden, and the center of the filling reaches 165°F.
Let the peppers rest for a few minutes before transferring them to a platter. Serve warm.
Practical Woman's Secret
Snip the bag opening wide enough for the chicken shreds to pass through. A narrow opening can clog and make the filling harder to portion evenly.
Serving and Storage
Serve warm as a finger food. Refrigerate leftovers in a shallow, covered container within 2 hours and use within 3 to 4 days. Reheat to 165°F before serving warm again.
Nutrition Information
Estimated per serving: 3 stuffed pepper halves (⅛ of the batch)
Calories: 105 kcal
Protein: 12 g
Carbohydrates: 4 g
Fat: 4 g
Fiber: 0.5 g
Sugar: 2 g
Sodium: 390 mg
I'm waiting for your comments! Enjoy!
