Stuffed Baby Bell Peppers

Flavorful and crunchy, colorful and crowd-pleasing, this easy-to-make Stuffed Baby Bell Peppers appetizer will wow your family and friends. It’s gluten-free, high-protein and low-carb – perfect for sharing at any get-together!

A few simple ingredients (that can be substituted with almost anything you have in the fridge) and 5 minutes of time is all you need to adorn your table with a healthy and colorful invitation for shared dining. This veggie-heavy and protein-packed Stuffed Baby Bell Peppers appetizer is a satisfying combination of savory, sweet and spicy.

I am positive you are going to love the juicy sweetness of the bell peppers with the savory chicken breast, sriracha aioli, chives and broccolini mixture inside. Besides being delicious, this quick and simple appetizer can be made ahead of time and served fresh – either from the fridge or at room temperature – your choice!

Ingredients

• Baby bell peppers
• Sriracha aioli

Aioli generally has 2 main ingredients: garlic and extra virgin olive oil. It feels lighter than mayo and is healthier I believe. You can learn more about aioli here. In my recipe, I am using Sriracha Aioli by Stonewall Kitchen that I have discovered not that long ago.

• Chicken breast (prepared)

Consider buying fully cooked chicken breast strips.

• Broccolini
• Chives
• Fresh sprouts
• Olive oil (optional)

Craving for more healthy appetizers? Check these out:

Avocado Open-Faced Sandwich with Ricotta and Poached Egg

Yellow Plum Salad with Arugula, Grapefruit & Cottage Cheese

Ricotta Toast with Sautéed Mushrooms & Tomatoes

Stuffed Baby Bell Peppers

Recipe by The Minty Tomato

4.6 from 8 votes

Course: Appetizers, SaladsDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

0

minutes

Calories

90

kcal

Total time

5

minutes

This veggie-heavy and protein-packed Stuffed Baby Bell Peppers appetizer is a satisfying combination of savory, sweet and spicy.

Ingredients

• 200 gram Baby bell peppers

• 2.5 tsp Sriracha aioli

• 100 gram Chicken breast (prepared)

• 1 cup Broccolini

• 0.5 cup Chives

• 0.5 cup Fresh sprouts

• 1 tbsp Extra virgin olive oil (optional)

Directions

• Prepare the ingredients.
  
• Cup off the tops of the bell peppers, scoop out and discard seeds.
• Pipe or spoon sriracha aioli into the peppers.
• Stuff the chicken breast strips, chives and broccolini into the peppers.
• Garnish with a handful of fresh sprouts and drizzle with olive oil (optional).
• Cover and refrigerate up to 2-3 hours if needed.
  

Notes

• Alternative Serving Suggestion: If you prefer a warm appetizer, these stuffed bell peppers can be brought to the table right from the oven.  Bake at 350°F for 10 minutes.  If desired, sprinkle with a grated hard cheese.

Nutrition information is estimated and is not intended as a professional nutritionist’s advice.