Peppers

Mini Pepper Nachos With Corn, Black Beans And Avocado – Mini Pepper Nachos With Corn, Black Beans And Avocado 2/3 Cup Corn (grilled, Charred, Fresh, Thawed Or Canned) 2/3 Cup Black Beans 2/3 Cup Pico De Gallo Or Your Favourite Salsa 1 Medium Avocado, Diced Salt And Pepper To Taste 1 Pound Mini Peppers, Halved And Seeded 1 Cup Cheddar Cheese, Shredded 1/4 Cup Green Onions Or Cilantro (optional)

Source: www.closetcooking.com

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Baked Pasta Recipe | Vegetarian Recipes – Did Not Add As Much Cheese As Stated In Recipe. Added Spinach, Peppers And Garlic With The Noodles Then Added Homemade Veggie Sauce On Top Then Moz Cheese. Yum

Source: vegrecipes.artoflivinguniverse.org

Parmesan Roasted Cauliflower- My Version- Olive Oil, Parmesan, Cherry Peppers, Capers. 425* For 40 Min, Tossed 1/2 Way Thru

Source: foodganza.blogspot.com

Quinoa And Spinach Stuffed Tomatoes – Quinoa & Spinach Stuffed Tomatoes Will Definitely Have To Try To Get More Veggies And Quinoa On The Dinner Table. As Another Pinned Said, Would Be Great As Stuffed Peppers, Too

Source: diethood.com

Ground Turkey and Wild Rice Stuffed Peppers

Ground Turkey and Wild Rice Stuffed Peppers
Recipe type: Main
Serves: 4

Colorful bell peppers filled with lean ground turkey and nutritious wild rice deliver a satisfying dinner with great flavor—that’s also good for you. The fresh tomato sauce is easy to make and the rich, natural sweetness of real tomatoes is unbeatable.

Ingredients
For the Sauce
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 2 cups chopped tomatoes
  • ¼ cup chopped flat-leaf parsley
  • sea salt
  • freshly ground black pepper
For the Stuffed Peppers
  • 2 tbsp olive oil, divided, plus more for oiling dish
  • ¾ cup wild rice
  • ½ tsp crushed fennel seeds
  • 1 cup chicken broth
  • sea salt
  • freshly ground black pepper
  • 1 garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 1 lb ground turkey thigh meat
  • ½ tsp dried oregano
  • 2 large bell peppers (red, yellow, orange, or green, or a mixture), cut in half lengthwise, seeds removed (leave stems intact, if possible)
  • ½ cup shredded cheddar cheese

Instructions
For the Tomato Sauce
  1. Heat a small saucepan over medium heat and add the olive oil. Add the garlic and cook, stirring frequently, 1 minute. Add the tomatoes and parsley and season with salt and pepper. Chopped Tomatoes
  2. Bring to a simmer, reduce the heat to low, and cover the pan. Cook slowly until the tomatoes break down and the sauce thickens a bit, 20-25 minutes. (Set lid ajar to help thickening, if needed.) Remove from the heat.Tomato Mixture Beginning to Cook
    Cooked Tomato Sauce
For the Stuffed Peppers
  1. Heat a medium, nonstick skillet over medium heat and add 1 tablespoon of oil. Add the wild rice and fennel seed and sauté 1 minute. Add the chicken broth and season with salt and pepper. Wild Rice and Broth Beginning to Cook
  2. Bring to a boil, reduce the heat to low, and cover the pan. Simmer 35-40 minutes until the grains are tender but still firm and a bit chewy. Remove the wild rice to a bowl. Do not wipe out the skillet.Cooked Wild Rice
  3. Preheat the oven to 350 degrees.
  4. Re-heat the skillet over medium heat and add 1 tablespoon of oil. Add the garlic, shallot, ground turkey, and oregano and season with salt and pepper.Turkey Mixture Beginning to Cook
  5. Cook, crumbling the turkey as it browns, until the shallot is soft and the turkey is just cooked through, 7-8 minutes. Remove from the heat and stir the cooked wild rice into the ground turkey mixture.Cooked Turkey Mixture
    Turkey and Wild Rice Mixture
  6. Meanwhile, fill a wide, deep pot about halfway with water and bring to a boil. Place the bell pepper halves in the water and boil until slightly softened. Drain and cool until easy to handle.Peppers Beginning to Cook
  7. Lightly oil an 8-X-8-inch baking dish and place the pepper halves in the dish. Divide the turkey mixture and stuff each pepper half with it. (Each pepper will have a heaping mound of stuffing.)Peppers with Turkey Mixture and Tomato Sauce
  8. Spoon the tomato sauce over the peppers and scatter the cheese on top. Bake uncovered for 20-25 minutes, until the cheese begins to brown. Stuffed Peppers Ready to Bake
  9. To serve, place 1 stuffed pepper on each of 4 plates and serve right away.Ground-Turkey-and-Wild-Rice-Stuffed Peppers

Notes
It’s grass—not actually “rice” as we think of it. Instead, the slender, black grains are harvested from a variety of tall grass that grows in marshy areas and along streams and lakes, primarily in the north-central part of North America. Wild rice is not only a very healthful grain, but it has a deep, earthy taste and great chewy texture as well.

 

Bow Tie Pasta with Spinach, Peppers, and Sausage

Bow Tie Pasta with Spinach, Peppers, and Sausage
Cuisine: Italian
Recipe type: Pasta
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 ounces dried bow tie pasta
  • 1 teaspoon vegetable oil
  • 8 ounces beef smoked sausage, sliced ½-inch thick on the diagonal
  • 1 red bell pepper, seeded, and sliced ½-inch thick
  • 1 large leek, green ends removed, split, washed, and sliced ¼-inch thick
  • 2 cloves garlic, minced
  • 8 cups baby spinach
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Cook the bow tie pasta according to the package directions. Drain and set aside. Reserve the pot used to cook the pasta.
  2. While the pasta is cooking, place a large skillet over medium-high heat. Add the oil followed by the sausage and cook until browned and crispy, about 7 minutes.
  3. Using a slotted spoon, transfer the sausage to a plate and set aside. Add the bell pepper and leek and cook until the bell pepper just begins to become tender, about 4 minutes.
  4. Add the garlic and spinach then season lightly with salt and pepper.
  5. Add the pasta to the pot that it was cooked in along with the sausage, spinach mixture, and Parmesan.
  6. Stir to combine, then serve. Bow Tie Pasta with Spinach, Peppers, and Sausage