Baby Bell Peppers With Chicken Salad Recipes

Steps:

• Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.

Steps:

• Preheat the broiler with an oven rack set about 4 inches from the heat source.
• Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
• Spread the peppers in a single layer on a baking sheet. Broil, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the Pecorino-Romano, lemon juice, pepper flakes, a pinch of salt and a few grinds of pepper and toss lightly.
• Drizzle a second baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates and serve sprinkled with Pecorino-Romano.

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Steps:

• Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
• Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.