These stuffed baby bell peppers have a wonderful southwestern flavor that is a true treat for the palate. They’re great for small, intimate dinners or large dinner parties.
Prep-time: 15 minutes
Cook-time: 12 minutes
Oven Temp: Low Broil
4 baby bell peppers
1/3 cup pre-cooked chicken, fine chopped
1/4 cup white onion, minced
1 very large clove garlic, minced
1/3 cup mozzarella, finely shredded
10 large fresh parsley leafs
1/4 teaspoon chili powder
salt & pepper (to taste)
Prepare chicken, onion, garlic, mozzarella, and parsley by chopping, mincing, or shredding accordingly. Mix together on cutting surface then spread out. Sprinkle chili powder over mixture, then lightly and pepper according to taste. Use knife or scraper to mix on board. Set aside.
Prepare baby bell peppers by cutting tops off. Clean thee insides out with a paring knife or small spoon.
To stuff baby bell peppers, put a small amount of stuffing mix into bell pepper then tap it gently against a hard surface until stuffing settles to bottom. Repeat until the baby bell pepper is full. Top off with and extra spoonful of stuffing.
To bake, place stuffed baby bell peppers in steal condiment cups and place on baking sheet. Broil on low for 10-12 minutes, or until stuffing is nicely browned and cheese has melted. remove from oven and baking sheet. Let sit in steel cups until ready to plate.
Plate on a bed of fresh spinach. Serving size as an appetizer is one stuffed baby bell pepper per person.
Tip: This recipe multiplies well, 2, 3, 4, or more times.