#bellpepperobsession

This Beef and Chicken Stir Fry is a delicious and quick meal that combines tender beef, juicy chicken, and colorful bell peppers in a savory stir-fry sauce. It's perfect for busy weeknights and sure to satisfy your craving for Asian-inspired flavors.

Ingredients: 200g beef slices. 200g chicken breast slices. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon vegetable oil. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste.

Instructions: In a small bowl, mix together soy sauce, oyster sauce, ginger, and red pepper flakes if using. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add garlic and onion, and stir-fry for 1-2 minutes until fragrant. Add beef slices and chicken slices to the skillet, and stir-fry for 3-4 minutes until browned and cooked through. Add red and green bell peppers to the skillet, and stir-fry for an additional 2 minutes until they begin to soften. Pour the sauce mixture over the ingredients in the skillet, and stir-fry for another 2-3 minutes until everything is well coated and heated through. Season with salt and pepper to taste. Serve hot over cooked rice or noodles. Garnish with sesame seeds or sliced green onions if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This meal, Chicken and Quinoa Stuffed Bell Peppers, is both healthy and tasty. Chicken and quinoa give them a lot of protein, and the vegetables add a lot of flavor. They're a filling dish for lunch or dinner.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup cooked quinoa. 1 lb ground chicken. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 1 cup spinach, chopped. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Cook the ground chicken in a pan over medium-low heat until it turns brown. Put in the garlic and onion slices and cook until they get soft. Add spinach, cooked quinoa, paprika, oregano, salt, and pepper, then mix them all together. Keep cooking for 5 minutes more to let the flavors mix. Fill each bell pepper half with the chicken and quinoa mix. Stuff the peppers and put them in a baking dish. Shred the mozzarella cheese and put it on top. Place in the oven and cover with foil. Bake for 25 to 30 minutes, or until the cheese melts and the peppers are soft. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes