If there's one area I really shine in the kitchen, it's adding vegetables to any meal. Especially now that our CSA is in full swing, I'm finding ways to amp up the vegetable factor every night. One of my new favorite methods? Using the vegetable as a vessel. Squash, eggplant and, of course, peppers, are all fair game for stuffing.
For this easy weeknight dinner, I used my favorite boxed mac and cheese — Annie's Homegrown — mixed with chopped chicken breast and fresh parsley to fill bell pepper halves. While these would be delicious baked, our family prefers the tri-colored peppers served raw. We love contrast between the sweet, crunchy bell peppers and the cozy, warm filling; plus, my kids will only eat peppers raw, so this is the only way stuffed peppers appeal to everyone at our dinner table. Bonus: These are the fastest stuffed peppers I've ever made!
This post was brought to you by Annie's Homegrown.
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