Easy Buffalo Chicken Dip Mini Stuffed Peppers Recipes

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
• In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
• Stir in the shredded chicken, coating with the sauce.
• Stir in the Greek yogurt and 1/4 cup of the provolone.
• Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
• Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

EASY BUFFALO CHICKEN DIP MINI STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Meanwhile, cut mini peppers in half (lengthwise, so you have two equal halves) and remove ribs and seeds. Set aside.
• In a food processor, combine cream cheese, buffalo sauce, ranch, lime juice, dill and black pepper. Process until smooth, about 1 to 2 minutes.
• Stir in the cooked chicken, green onion and 1/2 cup cheese. Incorporate using a spatula or use the Pulse feature on your food processor to gently mix it it (you still want a little texture).
• Fill pepper halves with dip mixture. Place into a baking dish (use two 8-inch x 8-inch dishes or one larger one so the peppers rest against each other). Bake for 10 minutes.
• Carefully remove peppers from the oven and top with remaining 1 cup of cheese. Return the peppers to the oven and bake for 3 to 5 minutes more or until cheese is bubbly and melted.
• Carefully remove from the oven and let cool for 10 minutes.
• Transfer the peppers to a serving dish, drizzle with additional buffalo sauce and green onion (if desired). Serve and enjoy! Yields 36 to 40 pieces, roughly. Quantity may vary, depending on the size of your peppers.