11. Cottage Cheese Stuffed Bell Peppers
You will need:
6 mini sweet peppers (halved lengthwise and deseeded)
¾ cup cottage cheese (crumbled)
¼ cup cheese blend (shredded)
¼ cup fresh basil leaves (finely chopped)
2 tsp balsamic vinaigrette dressing
¼ tsp garlic powder
How to make:
Heat the broiler and place mini peppers on it with the cut side up.
Meanwhile, except shredded cheese blend, combine all the ingredients in a bowl and mix well using a fork.
Spoon the mixture into the peppers and top with shredded cheese blend.
Broil the peppers for two to four minutes until the cheese begins bubbling and turns golden brown.
Serve hot with Chinese mustard or roasted garlic Caesar dipping sauce.
12. Chicken Skewers
You will need:
For marinade:
3 tbsp dark soy sauce
1 tbsp honey
1 tbsp vegetable oil
1 tbsp sesame oil
2 garlic cloves (minced)
1 tsp ginger (minced)
For skewers:
1 chicken breast (chopped into bite-sized pieces)
1 red bell pepper (chopped into large chunks)
1 onion (sliced into squares)
1 tbsp sesame seeds
Handful fresh coriander (chopped)
How to make:
Mix all the ingredients mentioned under the marinade in a small bowl.
Put chicken in a bowl and pour three-quarters of the marinade over it. Cover the bowl and place it inside the fridge for at least an hour.
After an hour, take the chicken out of the fridge and keep it aside to come to room temperature.
Meanwhile, heat the BBQ or grill and thread skewers with a piece of chicken followed by red pepper and a slice of onion. Repeat the process until the skewer is almost full, leaving some space to hold it.
Place the skewers on the BBQ or grill and cook for ten minutes until chicken, pepper, and onion are cooked through. While cooking, brush the skewers with oil and turn them three to four times to ensure they are cooked evenly on all sides.
Once skewers are cooked, transfer them to a plate and sprinkle over some sesame seeds and coriander. Serve hot with mint and garlic dip or basil and yogurt dipping.
