Buffalo Chicken Mini Pepper Poppers | CelebrateMORE.com

Buffalo Chicken Mini Pepper Poppers

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 servings

Serving Size: 2 peppers

Calories per serving: 126

Fat per serving: 7g

Saturated fat per serving: 3g

Carbs per serving: 10g

Protein per serving: 6g

Fiber per serving: 2g

Sugar per serving: 5g

Sodium per serving: 309mg

Cholesterol per serving: 23mg

Buffalo Chicken Mini Pepper Poppers


  • Nonstick cooking spray
  • 4 Slices Thick-Cut Four Brothers Smoked Bacon, chopped
  • ½ Cup Panko Breadcrumbs
  • ½ tsp. Garlic Powder
  • ½ (8 Oz.) Package Cream Cheese, softened
  • ¾ Cup Rotisserie Chicken Meat, skinless & shredded
  • ¼ Cup Crumbled Blue Cheese
  • ¼ Cup Frank’s RedHot® Buffalo Wings Sauce
  • 3 Tbsp. Buttermilk Ranch Dressing
  • 12 Tri-Color Mini Peppers, halved lengthwise
  • 1 Tbsp. Fresh Cilantro, chopped


  1. Preheat oven to 400°F; spray rimmed baking pan with cooking spray. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
  2. In same skillet with drippings, cook breadcrumbs 2 minutes or until lightly toasted, stirring frequently; remove from heat and stir in garlic powder.
  3. In medium bowl, stir cream cheese, chicken, blue cheese, hot sauce, dressing and bacon; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors. Place pepper halves in single layer on prepared pan; fill with cheese mixture and sprinkle with breadcrumb mixture.
  4. Bake peppers 15 minutes or until crisp-tender and heated through; serve sprinkled with cilantro. Makes 24 peppers.