Nickel Allergy Friendly Gluten Free Buffalo Chicken Mini Peppers
Total time40 min
Prep time20 min
Cook time20 min
4.6(28)
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Learn more →Ingredients
6 servings
For the peppers
- 1 lb mini sweet peppers (about 24 peppers)
- 1 tbsp olive oil
For the filling
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- ⅓ cup buffalo hot sauce
- ½ cup cheddar cheese, shredded
- ¼ cup sour cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- salt and pepper, to taste
For serving
- 2 tbsp blue cheese or ranch dressing, for drizzling (optional)
- 2 tbsp sliced green onion tops, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
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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