I will never forget the first time my kids watched a whole movie at home and calmly sat through the entire thing. It was as if the heavens opened up and gave me a HUGE BREAK; it was truly a milestone. Finally - we had another entertainment option aside from playing with stuffies together! Then we gradually evolved into Friday night movie nights, with snacks, of course!~ As they got older, the snacks got a little more sophisticated and they graduated to actual appetizers. And since we tried to keep it on the healthier side (not just chips), these Buffalo Chicken Stuffed Mini Peppers became a movie night staple.
The bonus is that they are Weight Watchers friendly. These stuffed mini peppers are 1 WW point each on my plan, but you can click HERE to find out how many points they are on your personal WW plan!
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This healthy stuffed pepper appetizers are one of my absolute favorite Weight Watchers appetizers! They are quick, easy, kid-friendly, healthy and use canned chicken breast. Mini stuffed peppers are also a colorful, fun and yummy way to meet your veggie quota! And they are perfect for bringing along to a potluck, book club or enjoying on movie night, of course. Added bonus: they can easily be made in advance and reheated.
Fortunately as my kids grew into movies, the calibre of writing (including the adult inside jokes) also evolved, unlike so many of the pre-teen sitcoms they watch these days.
"Finding Nemo" was the very first movie they ever sat through in it's entirety and as a parent that was new to the kid movie realm, it was a relief to see that there was actual consideration for the parents that were also watching. And even now that they are almost 14 and 12, I will sit back and watch it not only for pure nostalgia, but for entertainment.
🥘 Ingredients
For this chicken stuffed peppers with cream cheese recipe, you'll need:
- assorted mini peppers (yellow, orange and red)
- canned chicken breast (or substitute leftover rotisserie chicken)
- buffalo wing sauce
- fat-free cream cheese
- green onion
- dry ranch dressing mix
- low-fat cheddar cheese
- Worcestershire sauce
- minced garlic
Being a parent is pretty exhausting so I have tried to minimize the cooking exhaustion whenever I could. These chicken stuffed peppers were part of that strategy. Grabbing a rotisserie chicken from the grocery stores has always been part of my coping strategy. And although when the kids were young, there was always a lot of leftover rotisserie chicken, that is not necessarily the case anymore. But heck I'll just buy a chicken if I don't have any leftovers- it's totally worth it. However, I discovered that it's even easier to make these with canned chicken breast (and you'd never know it's canned.)
🔪 Instructions
- Preheat oven to 350 degrees F. Wash and cut peppers in half, cutting out the seeds, rind. Discard seeds and rind. Spray a large cookie sheet with cooking spray or line with parchment paper. Place peppers in a single layer on cookie sheet.
- In a medium size mixing bowl, break up the chicken with a fork.
- Then add green onion, cream cheese, ranch dressing, ⅔ cup shredded cheddar cheese, Worcestershire sauce, garlic and buffalo sauce
- Place a spoonful of the buffalo chicken mixture in each pepper, dividing evenly among all the peppers.
- Top with remaining ⅓ cup of cheddar cheese.
- Bake for 15 minutes at 350 degrees F. Then turn up to 500 degrees F and cook for 2 minutes or until cheese is lightly browned and bubbly. Garnish with additional chopped green onion.
🔢WW Points
These chicken stuffed mini peppers are 1 WW point each on my plan, but you can click HERE to find out how many points they are on your personal WW plan!
These Stuffed Mini Peppers and fun, cute, healthy, colorful and make a really great part of your appetizer meal or a starter for any meal! It's nice to mix it up when it comes to dinner and an appetizer meal is something a little different and somehow seems even more "fun." Appetizer dinners are also something we always do on New Year's eve.
👪 Serving Size
This recipe makes 16 servings. If you want to cut the recipe in half, double or triple it, simply click on the blue servings in the recipe card, select the number of servings you'd like and the ingredient amounts will adjust accordingly. ram)
🌡️Storing
You can make these in advance and keep these in the fridge, in a sealed container, for up to 3 days after making them. Reheat in the microwave for 1-2 minutes, depending on the wattage of your microwave.
So, if you're looking for an easy, delicious and healthy stuffed pepper appetizer, that everyone will love, then give these Weight Watchers Friendly Buffalo Chicken Stuffed Mini Peppers a try.
And if you are looking for additional Weight Watchers recipes, check out this Skinny Buffalo Chicken Celery Sticks, my Healthy Buffalo Chicken Dip and my Buffalo Chicken Zucchini Pizza Bites. See even more WW appetizer recipes below the recipe card!
⭐ REVIEWS
Did you make this recipe? Please RATE THE RECIPE below!
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📋 Buffalo Chicken Stuffed Mini Pepper Recipe
Ingredients
- 8 oz orange, yellow and red mini peppers (227 g) 8 mini peppers
- 4 142 g cans of chicken breast (or use leftover rotisserie chicken, chopped/shredded) * about 2 cups
- ¼ cup buffalo sauce * I use Franks's
- ½ cup fat free cream cheese
- 2 tablespoon green onion
- ½ 28 g package -dry ranch dressing mix
- 1 cup sharp low-fat cheddar cheese
- ¼ teaspoon worcestershire sauce
- 1 teaspoon minced garlic
Garnish
- additional green onion, chopped
Instructions
- Preheat oven to 350 degrees F.
- Wash and cut peppers in half, cutting out the seeds, rind. Discard seeds and rind.
- Spray a large cookie sheet with cooking spray or line with parchment paper.
- Place peppers in a single layer on cookie sheet.
- In a medium size mixing bowl, break up the chicken with a fork.
- Then add green onion, cream cheese, ranch dressing, ⅔ cup shredded cheddar cheese, Worcestershire sauce, garlic and buffalo sauce.
- Place a spoonful of the buffalo chicken mixture in each pepper, dividing evenly among all the peppers.
- Top with remaining ⅓ cup shredded cheddar cheese.
- Bake for 15 minutes at 350 degrees F. Then turn up to 500 degrees F and cook for 2 minutes or until cheese is lightly browned and bubbly.
Garnish
- Garnish with additional chopped green onion.
- Serve warm.
Notes
Nutrition
🍽More Weight Watchers Appetizers!
- Cowboy Caviar Dip- Weight Watchers Friendly!
- Tortilla Pinwheels- Weight Watchers friendly!
- Healthy Yogurt Hummus: Weight Watchers Friendly
- Buffalo Chicken Zucchini Pizza Bites
- Easy Pierogi Stuffed Mushrooms- Weight Watchers Friendly
- 4 Ingredient Caprese Salad Skewers (Gluten-free)
Jen
Thank you so much for giving me another option for my leftover chicken. It was a delicious change from our usual routine.
Terri Gilson
Thanks, Jen - glad you liked it!
Danielle
Fabulous way to use up all the chicken left from yesterday - just what I need for a weekend. I love appetizers and I am always excited to try something new. Yum!
Terri Gilson
Thanks, Danielle! Glad you enjoyed them !
Kate
I made this last night and it was a hit! Such a great summer-time recipe, thanks for sharing!!
Terri Gilson
Thanks Kate1
Bintu | Recipes From A Pantry
These stuffed peppers sound amazing! I love buffalo chicken and wouldn't have thought to pair the two together, yum!
Terri Gilson
Yes, they are a perfect match for each other, Bintu!
Mikayla
I love this recipe, I often buy rotisserie chicken for a quick dinner plus scraps for stock, but I love to have different ways to use it. Plus your movie night with snacks tradition is amazing! I can't wait for my little one to be able to do that with us!
Terri Gilson
It's really fun when the kids can join the movie fun, Mikayla! Enjoy 🙂