Buffalo Chicken Mini Pepper Poppers
Persons
12
Serving Size
2 peppers
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 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
Instructions
- 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.
- In same skillet with drippings, cook breadcrumbs 2 minutes or until lightly toasted, stirring frequently; remove from heat and stir in garlic powder.
- 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.
- Bake peppers 15 minutes or until crisp-tender and heated through; serve sprinkled with cilantro. Makes 24 peppers.
Nutrition Facts
Buffalo Chicken Mini Pepper Poppers
Serves: 12 servings
|
Amount Per Serving: 2 peppers
|
||
|---|---|---|
| Calories | 126 | |
| % Daily Value* | ||
| Total Fat 7g | 10.8% | |
| Saturated Fat 3g | 15% | |
| Trans Fat | ||
| Cholesterol 23mg | 7.7% | |
| Sodium 309mg | 12.9% | |
| Total Carbohydrate 10g | 3.3% | |
| Dietary Fiber 2g | 8% | |
| Sugars 5g | ||
| Protein 6g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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