Prep 20 mins
Cook 0 mins
Fun-filled meal, especially for kids. But I have to admit, I like the visual on my plate too! You can adapt the filling to suit your needs, by adding any longer, eye-appealing veggie you desire. If you took out the chicken, would be nice to present at a casual dinner party. Enjoy! Note: you can use any dressing on the bottom, sometimes blue cheese isn't very kid friendly, so maybe try some ranch or your favorite homemade dressing!
- 4 red bell peppers
- 1 bunch green onion
- 1 bunch broccoli, cut into spears
- 2 carrots, julienned into long strips
- 1 cup fresh snow pea
- 2 celery ribs, cut into strips (keep the leaves on)
- 2 cups cooked chicken strips (any flavor)
- 1⁄2 cup fat free blue cheese dressing
- 1⁄4 cup reduced-fat sour cream
- 2 teaspoons blue cheese, crumbled
- Slice tops off of pepper, remove seeds. Slice 2 tablespoons of green onion, set aside.
- Prepare veggies as noted above.
- Cut the tops of the remaining green onions half way down, then cut the green portion several times in order to "spray" outwards.
- Mix the salad dressing, sour cream, blue cheese and 2 tbsp green onion.
- Place some of the dressing mix into the bottom of the red peppers.
- Arrange veggies and chicken strips standing up inside of peppers.
- Note: Have fun with the preparation, arrange to look like the ingredients are "blooming" from the pepper! Nice and colorful!
Not a big raw food fan, I blanched, then chilled, the snow peas for 2 min, the broccoli spears for 4, and the red pepper shells for 4. Recipe #55119 made a good bleu cheese dressing. Left over garlic ginger chicken strips (#153159) and some garlic bread rounded out the meal. Summer food salad dude was pleased with this.
Makes me wish that I liked bell pepper! I will have to find another "container" veggie. Any suggestions?