Pipe this 1 creamy mixture into halved mini peppers for a holiday bite that disappears first.

Low Carb 4-Ingredient Buffalo Chicken Stuffed Mini Peppers bring all the bold, zesty flavor of your favorite game-day appetizer into a wholesome, easy-to-make bite. By combining tender shredded chicken, creamy cheese, and tangy buffalo sauce inside sweet, crisp mini peppers, this simple recipe delivers a burst of flavor with very little effort. It is a fantastic low-carb, crowd-pleasing option for weekend gatherings, parties, or a fun afternoon snack that everyone will love.

What makes this recipe so wonderful is how well the vibrant heat of the buffalo sauce balances with the cool, rich cream cheese and the natural sweetness of the baked peppers. As they warm up in the oven, the peppers soften just enough to hold their shape while the savory filling becomes hot, bubbly, and completely irresistible. Served warm straight from the oven, these colorful stuffed peppers are sure to disappear from the platter in no time.

Low Carb 4-Ingredient Buffalo Chicken Stuffed Mini Peppers

Ingredients:

Step-By-Step Directions:

1. Preheat and Prepare: Preheat the oven to 375°F and arrange the 12 mini sweet peppers, halved and seeded, cut-side up in a baking dish or on a small sheet pan.

2. Mix the Filling: In a medium bowl, mix the 2 cups shredded cooked chicken, 4 oz softened cream cheese, and 1/3 cup buffalo sauce until well combined, smooth, and creamy.

3. Fill the Peppers: Spoon the mixture into a piping bag or zip-top bag with the corner snipped, then pipe the filling evenly into each pepper half so they are nicely stuffed.

4. Bake Until Tender: Bake for 15 to 18 minutes, until the peppers are just tender and the creamy filling is hot and slightly golden around the edges.

5. Cool and Serve: Let them cool for a few minutes before transferring to a platter and serving warm.