These little stuffed peppers are the kind of appetizer that disappears from the platter before you even sit down. Each sweet mini pepper half is loaded with a creamy, spicy filling made from shredded chicken, cream cheese, cheddar, sour cream, and a generous hit of buffalo hot sauce — then baked until the edges blister and the top turns lightly golden. The whole thing comes together with pantry spices like smoked paprika, garlic powder, and onion powder, so the flavor is layered and bold without any fuss. One of the trickiest parts of eating wheat-free at parties is navigating appetizers that sneak in breading, flour-thickened sauces, or cross-contaminated dips — this recipe sidesteps all of that naturally, since every ingredient here is inherently grain-free. A drizzle of ranch or blue cheese dressing and a scatter of sliced green onion tops finish things off beautifully. This recipe makes enough to serve 6, which means it's perfectly sized for game day, a casual get-together, or a weeknight snack spread. Serve them warm straight from the oven and watch them vanish.
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Learn more →6 servings
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Halve each mini pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up on the prepared baking sheet, then brush or drizzle lightly with the olive oil.
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