Baby bell peppers with chicken salad –Have you ever thought about how delightful baby bell peppers can be in your meals? These vibrant little gems not only add a splash of color to your dishes, but they’re also packed full of flavor and nutrients. Let’s dive into a simple and delicious recipe using these incredible vegetables!
Delicious Stuffed Baby Bell Peppers
These stuffed baby bell peppers are perfect for a quick lunch or a lovely dinner. They are fragrant, filling, and full of wholesome ingredients that everyone will love.
Ingredients:
- 12 baby bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or your favorite blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper. Mix well to ensure everything is evenly distributed.
- Take each baby bell pepper half and fill it generously with the quinoa mixture. Place the stuffed peppers in a baking dish, cut side up.
- Sprinkle the remaining cheese over the filled peppers for added goodness.
- Cover the baking dish with foil and bake for about 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Once done, take them out of the oven, and let them cool slightly. Garnish with fresh cilantro before serving.
These stuffed baby bell peppers are not just easy to make; they are also versatile. Feel free to mix and match different beans or grains to suit your taste. Enjoy them warm as a delightful appetizer, or serve them alongside a fresh salad for a complete meal. Happy cooking!
