Tag Archives: Bell Pepper

Vegan Stuffed Peppers

 

 

These beautiful Vegan Stuffed Peppers are a great weeknight meal.  I used very large red and orange bell peppers.  My hubby, Brian, chose to add BBQ sauce.  I think next time I would add a béchamel sauce.

 

1 Large Vidalia Onion, diced
1 teaspoon Garlic, minced
2 Cups Frozen Spinach (loose pack)
2 Cups Cooked Brown Rice
6-8 oz Extra Firm Tofu, dried between paper towels and diced in ¼” cubes or crumbled.
1 Cup Frozen Corn
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Nutmeg
1 Tablespoon Soy Sauce
Salt and Pepper, to taste
3 Large Bell Peppers (any color) halved lengthwise, seeded and deveined

 

Toss onions and garlic in a large skillet and cook over medium-high heat with a little salt until they start to caramelize.  Add a little water if they start to stick.  Add spinach, stir until cooked through.  Add remaining ingredients (except peppers) and stir to combine.  Adjust seasonings to your liking and add a little water or vegetable stock if it looks too dry.  (My rice was freshly cooked, and a little juicy, so I didn’t need to add much liquid.)  Scrape everything to one side of the pan.  Fill each pepper piece full to overflowing and place back in pan.

Pour about ¼ cup of water down around the bottom of the pan.  Cover and cook on medium heat for 10 minutes.

Serve warm.

 

Serves: 6 (a half pepper each)

 

 

Sweet Potato and Sausage Hash

 

Sweet potatoes, bell pepper and sausage combine in this delicious hash for a filling dinner.

 

Ingredients:
2 lbs Sweet Potatoes, peeled and cut in 1/2 in sized pieces
1 lb Pork Sausage, casings removed
2 Tablespoons Canola Oil
2 Bell Peppers, chopped
2 Cloves Garlic, minced
2 teaspoons Ground Cumin
Salt & Pepper

 

Bring a large pot of water to a boil and add the sweet potatoes.  Boil until almost tender, about 4 minutes.  Drain.

Heat a large non-stick skillet over medium/high heat.  Once hot, add sausage and cook until browned.  Reserve on a paper towel lined plate.

Heat the oil in the same skillet over medium/high heat.  Add bell peppers and garlic and cook until softened, about 5 minutes.  Return sausage to the skillet along with cumin and potatoes.  Cook for about 5 minutes longer to heat through.  Season with salt and pepper to taste.

 

Serves: 4

 

-Recipe from RachaelRayMag.com-

Arroz Con Pollo

 

Arroz Con Pollo is a traditional Latin American dish made with chicken leg quarters.  In English, it’s just rice with chicken, but it sounds so fancy to say Arroz Con Pollo.  Go ahead, say it with your best Spanish accent and see how suave you sound.  I’m always looking for ways to use already cooked and shredded chicken, so I adapted this dish to suit my needs.  Whole chickens are often on sale for ridiculously cheap, so I buy as many as the store allows and throw them in the slow cooker with a cup of water.  One chicken yields about 4 cups of shredded chicken, depending on the size of the bird.  After I shred the chicken, I put all the bones back in the slow cooker, fill it with water and let it cook for several hours to make my own chicken broth.  So, for just a couple dollars I have 4 cups of shredded chicken and a gallon of chicken broth.  This Arroz Con Pollo dish uses 2 cups of shredded chicken, so that one whole chicken is enough for two meals.  Score!  I get way too excited about chicken, but that’s OK.  Remember, food is fun!

 

Ingredients:
2 Cups Shredded Cooked Chicken
1 Tablespoon Olive Oil
1 Onion, diced
2 Green Bell Peppers, seeded and diced
2 Anaheim Peppers, seeded and diced
1/4 teaspoon Crushed Red Pepper Flakes
1 Tablespoon Paprika
6 Garlic Cloves
1 teaspoon Salt
1 teaspoon Fresh Oregano (or 1/2 teaspoon dried)
1/2 teaspoon Black Pepper
8 oz Crushed Tomatoes
4 Cups Chicken Broth
2 Cups Brown Rice
1 Bunch Green Onions, sliced

 

Heat the olive oil in a large pot over medium heat.  Add the onion, bell peppers, Anaheim peppers, crushed red pepper and paprika.  Cook until softened, about 5 minutes.

While the onions and peppers are simmering, mash the garlic and salt together in a small bowl with the back of a spoon.  Stir in the oregano and pepper.  Add the shredded chicken to this garlic mixture.  Let sit for 15 minutes.

Stir in the crushed tomatoes, chicken broth, brown rice and chicken.  Bring to a bubble, reduce heat and simmer until the rice is cooked, about 45 minutes.

Garnish with green onions.

 

Yield: 6 Servings

-Recipe inspired by Cook’s Illustrated Magazine-

Kung Pao Chicken

 

Homemade Chinese take-out is one of my all time favorites.  It’s much healthier than going out because you can control what goes into your food. This wasn’t as spicy as I would have liked it to be, so feel free to add more hot sauce if you like it spicy.

 

Ingredients:
1 Cup Chicken Broth
3 Tablespoons Soy Sauce
2 teaspoons Hot Sauce
2 teaspoons Cornstarch
3 Tablespoons Canola Oil, divided
1 1/2 lbs Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1/2 Cup Dry-Roasted Peanuts
1 Red Bell Pepper, cut into 1/2 inch pieces
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated

 

Combine the chicken broth, soy sauce, hot sauce and cornstarch together in a small bowl.  Set aside.

Heat 2 Tablespoons oil in a large skillet over medium-high heat.  Add the chicken and peanuts, cooking until the chicken is lightly browned.  Reserve on a plate.

Heat 1 Tablespoon oil in the same skillet over medium-high heat.  Add the bell pepper and cook until lightly browned.  Stir in the garlic and ginger, cook for 30 seconds.  Stir in the broth mixture and the chicken and peanuts.  Simmer until thickened slightly.

Serve over brown rice.

 

Yield: 4 Servings

 

-Recipe adapted from Cook’s Country magazine-

 

Chicken Enchilada Pasta

 

This recipe makes for a super easy way to make enchiladas.  No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!

 

Ingredients:
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced

 

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook until al dente.  Drain.

While the pasta is cooking, preheat the oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned.  Add the peppers, onions and season with salt, pepper and taco seasoning.  Cook until the veggies begin to soften.

Stir in the refried beans and 2 cups of the enchilada sauce.  Simmer for a few minutes until heated through.  Remove from the heat and stir in 1/2 cup cheese and green onions.

Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.  Mix the pasta with the chicken mixture and pour into the dish.  Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.

Bake until bubbly, about 20 minutes.

Serve with tortilla chips and sour cream.

Serves: about 6

 

-Recipe adapted from Better Homes and Gardens-

BBQ Chicken Sloppy Joes

 

Sloppy Joes are certainly a family favorite.  Throw out your can of sloppy joe sauce and try this great recipe that will not let you down!

 

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1 1/4 lbs Ground Chicken
1 Red Onion, chopped
1 Red Bell Pepper, chopped
3 Tablespoons Brown Sugar
3 Tablespoons Red Wine Vinegar
1 Tablespoon Grill Seasoning, such as McCormick Montreal Seasoning
1 Tablespoon Worcestershire Sauce
1 15 oz Can Tomato Sauce
2 Tablespoons Hot Sauce (I used Frank’s Red Hot Sauce)
4 Crusty Rolls
3-4 pickles

 

Heat the olive oil in a large skillet over medium high heat.  Add the ground chicken, cooking until browned.  Add the onion and bell pepper.  Cook until softened.

 

Prepare the BBQ sauce by combining the brown sugar, vinegar, grill seasoning, worcestershire, tomato sauce and hot sauce together in a small bowl.

 

Once the veggies are softened, stir in the BBQ sauce.  Cook on medium heat for 5 minutes, reduce heat to low and cook another 5 minutes to thicken the sauce.

 

Toast the rolls under the broiler.  This only takes a minute, so watch them carefully so they don’t burn.

 

Serve the Sloppy Joe filling on the bun with a few chopped pickles on top.

 

 

 

 

-Recipe by Rachael Ray-

 

Serves: 4