Buffalo Chicken Stuffed Mini Peppers (air fryer or oven)
This recipe for Buffalo Chicken Stuffed Mini Peppers can be prepared in both the air fryer and the oven. These bites will be a hit at your next party or potluck!
Servings: 6
Equipment
Ingredients
- 12 mini sweet peppers
- 6 oz cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ C buffalo wing sauce
- 12.5 oz canned white meat chicken, drained of liquid or any pre-cooked chicken, diced or shred
- ¼ C shredded cheddar cheese (I use a cheddar jack blend)
Optional Toppings/Garnishes
- blue cheese crumbles
- blue cheese or ranch dressing
- green onions
- parsley
Instructions
- Wash and dry peppers. Slice in half, lengthwise. Remove seeds and ribs.
- In a bowl, stir together cream cheese, garlic powder, chicken and wing sauce.
- Spoon filling into each pepper half.
OVEN BAKED INSTRUCTIONS
- Preheat oven to 400 F.
- Placed filled peppers in baking dish. Bake for 15 minutes.
- After 15 minutes, remove from oven, sprinkle cheese over the tops of peppers and return to oven for 5 more minutes.
AIR FRYER COOKING INSTRUCTIONS
- Place filled peppers in air fryer basket.
- Set temperature to 370F and time to 7 minutes.
- After 7 minutes, sprinkle cheese over tops of peppers and return to cooking for 1 more minute to melt cheese.