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 at only 1 WW point on the blue plan!
Healthy Stuffed Peppers
These healthy stuffed peppers 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.
Chicken Stuffed Peppers
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.)
Stuffed Mini Peppers
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.
So, if you’re looking for an easy, delicious and healthy 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 @ only 1 WW point on the blue plan per serving! See even more WW appetizer recipes below the recipe card!
Buffalo Chicken Stuffed Mini Peppers
- 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 tbsp green onion
- ½ 28 g package -dry ranch dressing mix
- ⅔ cup sharp low-fat cheddar cheese
- ¼ tsp worcestershire sauce
- 1 tsp minced garlic
- ⅓ cup sharp low-fat cheddar cheese
- additional green onion, chopped
- 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 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 with additional chopped green onion.
- Serve warm.
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More Weight Watchers Appetizers!
This post is part of The Country Cook Weekend potluck!