Tag Archives: Bell Peppers

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)

 

 

Cajun Sausage and Rice

 

I’m finally back at my house in Arizona!  It’s taken some time to unpack and settle in, although I’m nowhere near finished unpacking.  My house is a mess, but I needed to take a break and blog about this delicious Cajun Sausage and Rice dish that I made a couple days ago.  This recipe was inspired by something my mom had made recently.  She used smoked sausage instead of raw sausage, so either will work.  I hope you try this Cajun Sausage and Rice recipe in your kitchen too!

 

Ingredients:
18 oz Raw Bratwurst Sausage, casings removed
1 Onion, chopped
1 Bell Pepper, chopped
2 Stalks Celery, chopped
1 Cup Brown Rice
2 Cups Chicken Stock
1 Tablespoon Cajun Spice Blend (Emeril’s Bayou Blast)
Black Pepper, to taste

 

Heat a large skillet over medium high heat.  Add the sausage and break apart with a wooden spoon.  Cook until browned, about 5 minutes.

Add onion, bell pepper and celery, cooking until slightly softened, 3-5 minutes.  Season with Cajun spice blend and black pepper.

Stir in rice and chicken stock.  Bring to a bubble, reduce heat and simmer covered until the rice is cooked, about 45 minutes.

 

 

Serves: 4

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-

Unstuffed Peppers

 

Ingredients:
1 Cup Brown Rice
Salt and Pepper
1 Tablespoon Olive Oil
1 lb Ground Chicken or Beef
1 Onion, thinly sliced
1 Clove Garlic, minced
2 Green Bell Peppers, chopped
1 Zucchini, grated
8 oz Mushrooms, sliced
10 Leaves Fresh Basil
15 oz Marinara Sauce
2 Cups Colby Jack Cheese, shredded

 

Add the rice, 2 1/2 cups water, salt and pepper to a medium sized saucepan.  Bring to a bubble, reduce heat and simmer until rice is soft, about 45 minutes.

While the rice is cooking, heat the olive oil in a skillet over medium-high heat, add the ground chicken or beef and cook until browned.  Add the onion, garlic and peppers.  Cook, stirring often until softened, about 5 minutes.

Stir in the zucchini, mushrooms, basil and marinara sauce.  Bring to a bubble, reduce heat and simmer until slightly thickened.

Stir in the rice and season to taste with salt and pepper.  Top with cheese.

 

Yield: 6 Servings

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-

Peanut Butter Chicken and Vegetable Soup

 

Peanut butter soup!?  You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it.  The peanut butter wasn’t overpowering and it gave it a very good flavor.

 

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter

 

 

Heat the olive oil in a large soup pot over medium-high heat.  Once hot, add the chicken and cook until browned.  Season with salt and pepper.

Add the onion, celery, carrots and bell pepper.  Cook until softened, about 5 minutes.

Add the potatoes, cauliflower, diced tomatoes and broth.  Bring to a bubble, then reduce to a simmer and cover.  Season with salt and pepper to taste.  Cook until the potatoes are softened, about 15 minutes.

Stir in the peanut butter and stir until combined.

Serves: about 8