2 lb Mini Sweet Peppers
1 Rotisserie Chicken (4 cups)
1 Cup Buffalo Sauce
1 block Cream Cheese
1 bunch Green Onion (save 2 TBSP for garnish)
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Pepper
1 Cup Shredded Cheddar Cheese divided in half (one to mix and one for topping)
To make these Buffalo Chicken Mini Peppers let’s start by making the chicken mixture.
Get your Rotisserie chicken and shred it up as best as you can. In a bowl, add the chicken, with all the other ingredients except the peppers and save half the cheese and 2 TBSP green onions and set aside.
Once your mixture is well combined, set it aside so we can prepare the peppers.
Rinse and then cut each mini pepper in half long ways. You can choose to cut off the stem or leave it on.
Stuff each pepper with the buffalo chicken mixture and top with shredded cheese.
Place in Air Fryer on 380 for 5 - 7 minutes
Drizzle with ranch and some green onions
If you have leftovers you can easily use the chicken mixture as a dip or use it for something else. Alternatively you can cut this recipe in half.
If you prefer making these in the oven, you can bake them at 400 for 7-10 minutes
Serving Size : 2 halves
Net Carbs: 3
Total Carbs: 4