Buffalo Chicken Stuffed Mini Peppers

For the Buffalo Chicken:

  • 1/3 cup Greek yogurt plain
  • 1/3 cup mayo
  • 1/3 cup Franks Red Hot Sauce 
  • 1/4 teaspoon garlic powder
  • 1 pound cooked chicken breast chopped or shredded (about 4 cups loosely packed)
  • 2 ounces blue cheese crumbled (about 1/2 cup)


  • Whisk together Greek yogurt, mayo, Franks Red Hot sauce, and garlic powder until completely combined.
  • Add in shredded chicken, and stir until completely combined.
  • Stir in blue cheese.

For the Peppers:

1 bag of mini sweet peppers

Optional toppings: cheddar cheese, green or red onion, ranch or blue cheese dressing

Assemble the Peppers:


  1. Cut sweet peppers in half and remove any seeds.
  2. Scoop roughly 2 tablespoons of buffalo chicken mixture into each sweet pepper.
  3. Arrange the peppers on a baking sheet.
  4. Place in the oven at 350 for roughly 10 minutes.
  5. Remove and top with shredded cheese and place back in the oven for another 10 minutes, or until the cheese is melted.
  6. Top with green onion, more Franks Red Hot sauce, ranch or blue cheese dressing, etc.
  7. Enjoy!!

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