Buffalo Bell Pepper Poppers – a delicious recipe with bell peppers, olive oil, Kosher salt, chile sauce, cream cheese, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cover a baking sheet with aluminum foil.
2
Slice mini bell peppers in half lengthwise such that the flattest halves remain.
3
Heat a large pan over medium heat. Once heated, place peppers into pan. (Do not over crowd. Perform in batches if necessary). Allow bottoms of peppers to lightly brown. Turn heat down to medium low and add 1/4 cup Srirache to the pan. Toss peppers in the pan to coat. Cook, stirring periodically, 3-4 more minutes. Remove pan from heat and allow peppers to cool t the touch.
4
While waiting for peppers to cool, in a small bowl, stir together cream cheese, cheddar cheeses and remaining 2 T. Sriracha.
5
Preheat the oven to 400 degrees f.
6
Once peppers are cool, spoon 1-2T. of cheese mixture (depending on the size of the pepper) into each pepper and place them on the prepared pan. Peppers should be filled such that cheese mixture is flat, not rounded or heaping. Allow at least 3/4 inch spacing between all peppers on the baking sheet. When finished filling all peppers, sprinkle crumbled blue cheese on top.
7
Bake in the oven for 15 minutes at 400 degrees f. Serve hot with dipping bowls of ranch sauce.
210
kcal
Calories
17
g
Fat
8
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb. mini bell peppers, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper, 1/4 cup plus 2 T. Sriracha (Asian chile sauce), and more.
Yes, Buffalo Bell Pepper Poppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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