Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and stuff raw mini bell peppers.
This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.
Sweet, nutty cornmeal lends these baked chicken tenders a perfectly crisp coating. For more crunch, opt for medium-grind cornmeal, but if you like a smooth texture, choose fine ground.