Cheesy Chicken & Veggie Stuffed Mini Peppers with Avocado Lime Drizzle
These vibrant mini peppers are stuffed with a cheesy chicken and veggie mixture, topped with a zesty avocado lime drizzle, making them a fun and flavorful way to use leftover chicken. Perfect for both kids and adults, they are colorful, nutritious, and packed with flavor!
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Preheat your oven to 375°F. Cut the tops off the mini sweet peppers and remove the seeds, creating little boats for the filling.
In a mixing bowl, combine the shredded leftover chicken, 1 cup of shredded cheese, 1/2 cup of cooked quinoa, 1/2 cup of corn, and 1/4 cup of diced red onion.
Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of cumin, and salt and pepper to taste.
Stir until all ingredients are well combined. Spoon the chicken and veggie mixture into each mini pepper, packing it tightly.
Place the stuffed peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is bubbly.
While the peppers are baking, prepare the avocado lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt in a food processor until smooth.
Once the peppers are done, remove them from the oven and let them cool for a few minutes. Drizzle the avocado lime sauce over the stuffed peppers before serving.
Enjoy these colorful bites as a fun family meal or a party appetizer!
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