Southwestern Stuffed Baby Bell Peppers
Here’s another fun appetizer/finger-food for tailgate parties or potlucks. Stuffed peppers are oh-so healthy and take advantage of harvest’s beautiful bell peppers. With this recipe I thought it would be fun to use baby bell peppers that are so popular. It takes a little extra time to cut each baby pepper, but the results create a pop-in-your-mouth wholesome dish that is unique and flavorful.
What I love about stuffed peppers is that they are a meal-in-one with protein coming from the turkey, beans, cheese and quinoa plus the benefits of high anti-oxidants from the peppers, tomatoes, chilies, onions and garlic. For a short-cut you could use prepared taco seasoning in place of the spices.
Bell peppers are super rich in vitamin C and the yellow/orange/red varieties boast more vitamin A too! These two vitamins are high in anti-oxidants which help to fight free radicals which float around in the blood vessels wreaking havoc on the inner linings. Free radicals are produced from a variety of sources, including environmental contaminants, smoking, but can also be produced from eating processed, high sugar, low nutrient-dense foods. You can fight back with a dish like this that is loaded with protective perks! [amd-zlrecipe-recipe:83]
5 Cinco de Mayo ideas You Will Love! - A Couponer's Life
[…] Southwestern Stuffed Baby Bell Peppers from Inside Karen’s Kitchen. This appetizer made with ground turkey, quinoa and black beans is a fun starter to any Cinco de Mayo fiesta […]
Karen
Thank you for including my festive appetizer in your post. Happy Cinco de Mayo!
Susan B
Karen,
Would these freeze well before cooking? It’s just me and my husband and I was thinking we could thaw these for a light supper.
Karen
Hi Susan: Yes these will freeze nicely. And because they’re small, a few at a time make a quick and easy meal. They take a little more time to make but are so worth the effort.