Looking for a vibrant and delicious way to elevate your appetizer game? Say hello to Stuffed Mini Bell Pepper Carrots! These colorful bites are not only visually appealing but also packed with flavor and nutrition. Imagine tender mini bell peppers filled with a delightful mixture of fluffy quinoa, crunchy carrots, and creamy cheese, all baked to perfection. Whether you're hosting a party or simply want a healthy snack, these stuffed peppers are sure to impress your guests and satisfy your cravings. Read on to discover how to create this mouthwatering dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 12 mini bell peppers
- 1 cup cooked quinoa
- 1 cup shredded carrots
- 1/2 cup cream cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the mini bell peppers thoroughly and patting them dry.
- Cook quinoa according to package instructions. Once cooked, let it cool to room temperature and fluff with a fork.
- In a medium mixing bowl, combine the cooked quinoa, shredded carrots, cream cheese, and chopped fresh parsley. Mix well until ingredients are evenly distributed.
- Season the quinoa mixture with salt and pepper, tasting and adjusting seasoning as needed.
- Cut the mini bell peppers in half lengthwise and remove any seeds or membranes to create small boat-like shapes.
- Using a small spoon, carefully fill each bell pepper half with the quinoa-carrot mixture, pressing gently to ensure a compact fill.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the stuffed bell pepper halves on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 15-20 minutes, or until the bell peppers are slightly softened and the tops are lightly golden.
- Remove from oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Tips
- Prep Ahead: To save time, you can prepare the quinoa and the stuffing mixture a day in advance. Just assemble and bake when you're ready to serve!
- Customize the Filling: Feel free to add other ingredients to the stuffing, such as diced onions, corn, or even some spices for an extra kick. This recipe is versatile and can be tailored to your taste.
- Don’t Overcook the Peppers: Bake the stuffed peppers just until they are tender. Overcooking can make them mushy, so keep an eye on them as they bake.
- Serve with Dips: These stuffed peppers pair wonderfully with a side of yogurt or ranch dressing for dipping. It adds an extra layer of flavor that everyone will love!
- Garnish for Presentation: A sprinkle of fresh parsley or a drizzle of balsamic glaze can elevate the presentation of your stuffed peppers, making them even more appealing on the plate.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: 4g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
