When I need an easy party appetizer that feels a little festive but doesn’t take over my whole evening, I always come back to simple, make-ahead bites like this. It uses just a handful of ingredients, comes together fast, and bakes into something creamy, spicy, and easy to grab off a platter, which makes it especially handy for holiday gatherings, game days, or those nights when you volunteered to bring “just a little snack” and want it to disappear quickly.
Serve these warm with a crisp veggie tray, celery sticks, cucumber slices, or a simple ranch or blue cheese dip on the side if you want to lean into the buffalo flavor. They also fit nicely alongside other appetizer favorites like meatballs, a cheese board, or a big green salad, and they’re great with sparkling water, light beer, or a chilled white wine for a casual get-together.
Low Carb 4-Ingredient Buffalo Chicken Stuffed Mini Peppers
Servings: 24 pepper halves
Ingredients
12 mini sweet peppers, halved and seeded
2 cups shredded cooked chicken
4 oz cream cheese, softened
1/3 cup buffalo sauce
Directions
1. Preheat the oven to 375°F and arrange the halved and seeded mini peppers cut-side up in a baking dish or on a small sheet pan.
2. In a medium bowl, mix the shredded chicken, softened cream cheese, and buffalo sauce until well combined and creamy.
3. Spoon the mixture into a piping bag or zip-top bag with the corner snipped, then pipe the filling evenly into each pepper half.
4. Bake for 15 to 18 minutes, until the peppers are just tender and the filling is hot and slightly golden around the edges.
5. Let them cool for a few minutes before transferring to a platter and serving warm.
Variations & Tips
Use rotisserie chicken: This is one of my favorite shortcuts for busy weeknights or party prep. Just shred the chicken finely so the filling pipes more easily and has a smoother texture.
Adjust the heat: If your buffalo sauce is extra spicy, start with a little less and add more to taste. You want enough for bold flavor without making the filling too loose.
Make-ahead tip: You can mix the filling and stuff the peppers a few hours ahead, then cover and refrigerate until you’re ready to bake. That makes these especially practical for holiday hosting.
Softer filling tip: Let the cream cheese fully soften before mixing so you don’t end up with lumps. If needed, microwave it for a few seconds to make blending easier.
Serving idea: For a party platter, arrange them with celery sticks and a small bowl of ranch or blue cheese dressing. It gives people that classic buffalo-wing pairing in an easy appetizer format.