Low Carb 4-Ingredient Buffalo Chicken Stuffed Mini Peppers: The Easiest Game-Day Appetizer You’ll Make on Repeat

If you love the spicy, creamy kick of buffalo chicken but want a low-carb appetizer that comes together with almost no effort, these Low Carb 4-Ingredient Buffalo Chicken Stuffed Mini Peppers are exactly what you need. Sweet mini peppers stuffed with a creamy, fiery buffalo chicken filling and baked until tender and golden—this is the kind of simple baking trick a practical home cook keeps in her apron pocket for game days, holiday gatherings, and last-minute company.

Whether you’re making a tray for a church supper, a potluck, or simply a fun bite for a cozy afternoon at home, this easy buffalo chicken stuffed pepper recipe checks every box. It’s budget-friendly, uses just four everyday ingredients, and delivers an appetizer that tastes like you spent hours in the kitchen.

Why You’ll Love This 4-Ingredient Buffalo Chicken Stuffed Mini Peppers Recipe

The beauty of this recipe is its simplicity. You don’t need a long list of ingredients or fancy equipment—just four everyday components and a few minutes of prep. The oven transforms basic ingredients into tender, flavorful bites that taste like a beloved game-day specialty.

It’s also incredibly versatile. Serve them as a party appetizer, a game-day snack, or even a light low-carb supper with a side salad. The peppers reheat beautifully, travel well, and disappear fast.

Ingredients

• 1 lb mini sweet peppers, halved and seeded

• 2 cups cooked shredded chicken

• 1/2 cup buffalo sauce

• 1 cup shredded cheddar cheese (or a Mexican blend)

Optional add-ins: 1/2 cup cream cheese, 1/4 cup crumbled blue cheese, 1 teaspoon garlic powder, and sliced green onions for serving.

Directions

1. Preheat oven to 375°F and lightly grease a baking sheet or 9×13-inch baking dish.

2. In a medium bowl, stir together the shredded chicken, buffalo sauce, and cream cheese if using (and blue cheese and garlic powder, if using) until evenly combined.

3. Spoon the buffalo chicken mixture into each halved mini pepper, filling generously.

4. Arrange the stuffed peppers on the prepared baking sheet and sprinkle the shredded cheddar evenly over the tops.

5. Bake for 18 to 22 minutes, until the peppers are tender and the cheese is melted and bubbly.

6. Garnish with sliced green onions and serve warm.

Serving Ideas

These stuffed peppers are lovely arranged on a party platter with a dipping sauce like ranch or blue cheese dressing. For a cozy game-day spread, pair them with a cheese board and a few other easy finger foods, or serve them alongside a crisp green salad for a light low-carb supper.

Variations & Tips

• Chicken Tip: Rotisserie chicken makes this even faster—just shred and stir it in.

• Heat Tip: Adjust the buffalo sauce to taste, or add a dash of hot sauce for extra kick.

• Add-Ins: A sprinkle of crumbled blue cheese or a drizzle of ranch dressing on top adds extra flavor.

• Storage: Cover leftovers tightly and refrigerate up to 3 days; reheat in the oven so the peppers stay tender and the cheese melts again.

Conclusion: Low Carb 4-Ingredient Buffalo Chicken Stuffed Mini Peppers

This is the sort of recipe that earns a permanent spot in the appetizer rotation—four ingredients, one baking sheet, and a spicy, creamy, cheesy bite that tastes like you fussed far more than you did. The tender mini peppers and bold buffalo chicken filling make them special enough for a holiday gathering yet easy enough for an ordinary afternoon, and because they’re low-carb, you can feel good about reaching for another. Keep them in your apron pocket for game days, potlucks, and last-minute company—and enjoy the fact that the leftovers reheat just as nicely the next day.