Stuffed Peppers

Several years ago, I had a call center job. Some days, we'd be slammed, with no time between calls, while other days, there would be 10 minutes between calls.

During those slow days, we'd frequently talk with co-workers. One of our favorite topics was food, as in "What are you having for dinner tonight? How about last night?"

One of my co-workers loved Stuffed Peppers. To that end, here are six stuffed pepper recipes to get you through the day, including Vegan Stuffed Peppers and Italian Grilled Stuffed Peppers. Enjoy!

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

QUINOA STUFFED PEPPERS

This is from Leah Maroney, who writes for The Spruce Eats. She wrote, “Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

“Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.”

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Serves 4

To view this online, go to https://www.thespruceeats.com/quinoa-stuffed-peppers-2238585.

Ingredients

4 bell peppers

1 tablespoon olive oil

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1-1/2 cups tomato sauce

3 cups cooked quinoa

1 (14-ounce) can black beans, drained and rinsed

2 cups Monterey jack cheese, shredded, divided

Garnish: cilantro, chopped

Directions

Gather your ingredients. Preheat the oven to 350 F.

Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans.

Fill each pepper half with an even amount of the filling.

Top each pepper with an equal amount of the remaining cheese.

Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

Recipe Variations

You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice.

Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.

You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.

There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.

Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.

Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.

Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

STUFFED PEPPERS

Recipe Yield: Servings: 8

Source: The New American Heart Association Cookbook

Book Title: The New American Heart Association Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.

Ingredients

4 large bell peppers, any color or combination

1 teaspoon olive oil

2 medium tomatoes, chopped (about 1-1/2 cups)

1 medium crookneck squash, diced (about 2 cups)

1 medium zucchini, diced (about 2 cups)

1/2 cup diced onion (1 medium)

2 medium cloves garlic, minced, or 1 tsp bottled minced garlic

2 cups cooked brown rice (1/2 to 2/3 cup uncooked)

1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)

1/4 cup sliced water chestnuts (2 ounces)

1 cup no-salt-added tomato juice

Directions

Preheat oven to 375 degrees F.

Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.

In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.

Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable

BARLEY-STUFFED RED PEPPERS

This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.

1 cup uncooked quick-cooking barley

3 cups vegetable or mushroom broth

3 large red bell peppers

2 Tbs. olive oil

1 large onion, peeled and diced

1 Tbs. minced garlic

6 oz. presliced portobello mushrooms, cubed

4 oz. feta cheese, crumbled

1 tsp. lemon juice

1/3 cup chopped flat-leaf parsley

Hot pepper sauce to taste

Salt and freshly ground black pepper

Parsley sprigs for garnish

Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.

Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.

Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.

Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.

nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g

Stuffed Peppers

If you love Stuffed Peppers, today's post is sure to please. Check out the Cheese and Rice Stuffed Peppers, the Taco Stuffed Peppers, and the rest of today's yumminess. Enjoy!

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

QUINOA STUFFED PEPPERS

This is from Leah Maroney, who writes for The Spruce Eats. She wrote, “Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

“Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.”

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Serves 4

To view this online, go to https://www.thespruceeats.com/quinoa-stuffed-peppers-2238585.

Ingredients

4 bell peppers

1 tablespoon olive oil

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1-1/2 cups tomato sauce

3 cups cooked quinoa

1 (14-ounce) can black beans, drained and rinsed

2 cups Monterey jack cheese, shredded, divided

Garnish: cilantro, chopped

Directions

Gather your ingredients. Preheat the oven to 350 F.

Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans.

Fill each pepper half with an even amount of the filling.

Top each pepper with an equal amount of the remaining cheese.

Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

Recipe Variations

You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice.

Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.

You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.

There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.

Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.

Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.

Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1-1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

Stuffed Peppers

Several years ago, I worked a call-center job. Some days, we'd be slammed, with mere seconds between calls. Other days, we might get a call that lasted all of two minutes, then have to wait anywhere from five to fifteen minutes between calls. Those days seemed to drag by slowly.

One good thing about the slow days was we'd talk with those sitting around us. The people I sat near all had one favorite subject: food.

"I've got to stop by the store on the way home to pick up something for dinner."

"What are you planning tonight?"

"Not sure. But last night, I fixed the best meal! We had...."

"Oooh, that sounds great! How did you make it?"

One of my co-workers loved stuffed peppers, especially vegetarian stuffed peppers.

To that end, here are six vegetarian stuffed pepper recipes, including Vegetarian Mexican Inspired Stuffed Peppers and Italian Grilled Stuffed Peppers. Enjoy!

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

QUINOA STUFFED PEPPERS

This is from Leah Maroney, who writes for The Spruce Eats. She wrote, “Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

“Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.”

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Serves 4

To view this online, go to https://www.thespruceeats.com/quinoa-stuffed-peppers-2238585.

Ingredients

4 bell peppers

1 tablespoon olive oil

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1-1/2 cups tomato sauce

3 cups cooked quinoa

1 (14-ounce) can black beans, drained and rinsed

2 cups Monterey jack cheese, shredded, divided

Garnish: cilantro, chopped

Directions

Gather your ingredients. Preheat the oven to 350 F.

Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans.

Fill each pepper half with an even amount of the filling.

Top each pepper with an equal amount of the remaining cheese.

Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

Recipe Variations

You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice.

Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.

You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.

There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.

Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.

Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.

Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

BARLEY-STUFFED RED PEPPERS

This comes from the January 2003 issue of Vegetarian Times, page 21. It begins, “Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.” Serves 3 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/barley-stuffed-red-peppers/.

1 cup uncooked quick-cooking barley

3 cups vegetable or mushroom broth

3 large red bell peppers

2 Tbs. olive oil

1 large onion, peeled and diced

1 Tbs. minced garlic

6 oz. presliced portobello mushrooms, cubed

4 oz. feta cheese, crumbled

1 tsp. lemon juice

1/3 cup chopped flat-leaf parsley

Hot pepper sauce to taste

Salt and freshly ground black pepper

Parsley sprigs for garnish

Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.

Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.

Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.

Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.

nutritional information Per Serving: Calories: 460; Protein: 14 g; Total Fat: 19 g; Saturated Fat: 7 g; Carbohydrates: 62 g; Cholesterol: 35 mg; Sodium: 900 mg; Fiber: 13 g; Sugar: 13 g

STUFFED PEPPERS

Recipe Yield: Servings: 8

Source: The New American Heart Association Cookbook

Book Title: The New American Heart Association Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/stuffed-peppers.

Ingredients

4 large bell peppers, any color or combination

1 teaspoon olive oil

2 medium tomatoes, chopped (about 1-1/2 cups)

1 medium crookneck squash, diced (about 2 cups)

1 medium zucchini, diced (about 2 cups)

1/2 cup diced onion (1 medium)

2 medium cloves garlic, minced, or 1 tsp bottled minced garlic

2 cups cooked brown rice (1/2 to 2/3 cup uncooked)

1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)

1/4 cup sliced water chestnuts (2 ounces)

1 cup no-salt-added tomato juice

Directions

Preheat oven to 375 degrees F.

Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.

In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.

Nutritional Information Per Serving: Calories: 119; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Protein: 5 g; Carbohydrates: 23 g

Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable

Stuffed Peppers

Several years ago, I had a call center job. Some days, we'd be slammed, with hardly time to catch our breath between calls. Other days, we might get a call that we could take care of in under two minutes, then wait another fifteen minutes for the next call.

It was during these slow days that we'd talk with other agents around us. Food was one of the hot topics. I remember one co-worker who loved stuffed peppers, and made them at least every other week.

Today's post is in her honor, and includes Italian Grilled Stuffed Peppers and Vegetarian Mexican Inspired Stuffed Peppers. Enjoy!

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1-1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

CHILE RELLENO STUFFED PEPPERS

This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.

“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”

Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

4 green bell peppers

1 tablespoon olive oil, divided

1 small red onion

1/2 teaspoon salt

2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)

2 Russett potatoes

1 zucchini

1 poblano chile

2 cloves garlic

6 ounces queso fresco*

3 ounces Monterey jack cheese

1/2 cup loosely packed cilantro leaves

Directions

Preheat an oven to 375F.

Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.

Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.

Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.

Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.

Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.

While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.

While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.

Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.

Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.

Serve hot, garnished with cilantro, if you like.

Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.

*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!

QUINOA STUFFED PEPPERS

This is from Leah Maroney, who writes for The Spruce Eats. She wrote, “Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

“Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.”

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Serves 4

To view this online, go to https://www.thespruceeats.com/quinoa-stuffed-peppers-2238585.

Ingredients

4 bell peppers

1 tablespoon olive oil

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1-1/2 cups tomato sauce

3 cups cooked quinoa

1 (14-ounce) can black beans, drained and rinsed

2 cups Monterey jack cheese, shredded, divided

Garnish: cilantro, chopped

Directions

Gather your ingredients. Preheat the oven to 350 F.

Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans.

Fill each pepper half with an even amount of the filling.

Top each pepper with an equal amount of the remaining cheese.

Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

Recipe Variations

You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice.

Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.

You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.

There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.

Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.

Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.

Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Todays offerings include Vegetarian Chili and a vegan Vegetable Pancit. Enjoy!

NO-COOK CHILI BEAN SALAD

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."

Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.

Ingredients

1 pound tomatoes, roughly chopped into 1-inch chunks

1/2 small red onion, finely diced

1 garlic clove, finely chopped

1 tablespoon red or white wine vinegar

Salt and pepper

1 (15-ounce) can pinto beans, rinsed

1 (15-ounce) can black beans, rinsed

1 bell pepper, roughly chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 to 1 jalapeño, chopped

Handful chopped cilantro leaves

1/4 cup extra-virgin olive oil, or more as needed

1 lime, quartered

Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving

Preparation

Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.

To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.

Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

VEGETARIAN CHILI

This comes from Robin Miller at the Food Network.

Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe-1917088.

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

BLACK BEAN AND SALSA SOUP

This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups vegetable broth

1 cup chunky salsa

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

Directions

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.


EASY CHICKPEA CURRY

This is from Shayma Saadat at Simply Recipes. For this recipe, Shayma wrote, "Every week, this chickpea and spinach curry takes center stage in our kitchen. As someone of Pakistani heritage, I’ve added my own twist to the classic South Asian chana masala to make it practical for weeknights. It’s quick, easy, and packed with both protein and vegetables—ideal for feeding my husband and son without juggling multiple dishes.

"The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze."

Makes 4 servings

To view this online, and to be able to read the rest of what Shayma wrote, go to https://www.simplyrecipes.com/easy-chickpea-curry-recipe-8788223.

Ingredients

1/4 cup vegetable oil

2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)

2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)

1/2 teaspoon ground cayenne

1/2 teaspoon ground turmeric

1 (15-ounce) can tomato sauce

2 (15-ounce) cans chickpeas, drained and rinsed

1 (15-ounce) can full-fat coconut milk

1/2 teaspoon kosher salt, or to taste

2 packed cups baby spinach (about 5 ounces)

Directions

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.

Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.

Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up.

Stuffed Peppers

For several years, I worked as a Customer Service Rep. Some days, we were totally slammed, with one call immediately after another.

Then there were days when the calls came a lot slower; each call might take two or three minutes, then we'd wait for maybe fifteen minutes before the next call.

It was during these slow days that many of us would talk with the other reps around us. One of the favorite topics was food.

"So, what's for dinner tonightH?"

"Not sure. I have to go to the store first."

One of those near me loved vegetarian stuffed peppers.

In honor of her, here are six vegetarian stuffed pepper recipes, including Italian Grilled Stuffed Peppers and Cheese and Rice Stuffed Peppers. Enjoy!

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This is from Allrecipes. It begins, "This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total tTime: 55 minutes; Yield: 4 stuffed peppers

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1-1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat

QUINOA STUFFED PEPPERS

This is from Leah Maroney, who writes for The Spruce Eats. She wrote, “Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

“Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.”

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Serves 4

To view this online, go to https://www.thespruceeats.com/quinoa-stuffed-peppers-2238585.

Ingredients

4 bell peppers

1 tablespoon olive oil

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1-1/2 cups tomato sauce

3 cups cooked quinoa

1 (14-ounce) can black beans, drained and rinsed

2 cups Monterey jack cheese, shredded, divided

Garnish: cilantro, chopped

Directions

Gather your ingredients. Preheat the oven to 350 F.

Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans.

Fill each pepper half with an even amount of the filling.

Top each pepper with an equal amount of the remaining cheese.

Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

Recipe Variations

You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice.

Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.

You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.

There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.

Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.

Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.

Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

VEGETARIAN STUFFED PEPPERS

This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."

Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes

View this online here.

Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.

Ingredients

1 1/2 cups brown rice

6 large green bell peppers

3 tablespoons soy sauce

3 tablespoons cooking sherry

1 teaspoon vegetarian Worcestershire sauce

1 1/2 cups extra firm tofu

1/2 cup sweetened dried cranberries

1/4 cup chopped pecans

1/2 cup grated Parmesan cheese

salt and pepper to taste

2 cups tomato sauce

2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.

Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.

In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.

Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Friday Recipes

It's finally Friday. Yay! Here are six vegetarian recipes to help you through the weekend, including Vegan Stuffed Peppers and Beans Bourguignon. Enjoy!

CHICKLESS POT PIE

This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy

Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback

Ingredients

1 cup thinly sliced carrots

1 cup frozen green peas

1 cup small diced potatoes

1/2 cup thinly sliced celery

1/3 cup finely chopped onion

1/2 cup butter substitute, such as Earth Balance

1/3 cup unbleached, all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 teaspoon garlic powder

1 3/4 cups vegetable broth

2/3 cup almond milk

Two 9-inch unbaked pie crusts, lard free

Directions

Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.

WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS

This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy."

Prep Time: 5 minutes; Cook Time: 2-3/4 hours; Total Time: About 3 hours; Yield: 6 to 8 servings

This yumminess was featured in "Three Hands-Off Centerpieces to Simplify Holiday Hosting," and can be viewed online at https://cooking.nytimes.com/recipes/1024893-whole-roasted-squash-with-tomato-ginger-chickpeas. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

3 (15-ounce) cans chickpeas, drained

2/3 cup extra-virgin olive oil, plus more for drizzling

3 (14-1/2-ounce) cans diced tomatoes

3/4 teaspoon ground cinnamon

4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish

2-1/2 tablespoons peeled, finely chopped ginger

Salt and black pepper

2 (3- to 4-pound) kabocha, butternut or koginut squash

3/4 cup full-fat plain Greek yogurt (one 5-ounce container)

Preparation

Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, 2/3 cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.

Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.

Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2-1/2 hours, stirring the chickpeas occasionally.

Meanwhile, stir the remaining 1/2 tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.

Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.

MARRY ME BEANS

This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...

"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."

Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3

To view this online, click here.

Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.

Ingredients

1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)

2 (15-ounce) cans cannellini beans, rinsed and drained

1/2 cup vegetable broth

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt, plus more to taste

2 tablespoons heavy cream

1/3 cup freshy grated Parmesan cheese, divided

2 teaspoons fresh lemon juice

Chopped fresh parsley or basil, for garnish, optional

4 slices sourdough bread, toasted, for serving

Directions

Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.

Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.

Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.

Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.

BEANS BOURGUIGNON

This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."

Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.

Ingredients

1 ounce dried porcini mushrooms

1-1/2 cups boiling water

1/4 cup plus 1 tablespoon olive oil

1 pound cremini mushrooms, quartered

Kosher salt and freshly ground black pepper

3 small carrots (about 5 ounces), sliced 1/8 inch thick

1 medium onion (about 10 ounces), chopped

2 tablespoons tomato paste

2 tablespoons fresh thyme leaves, chopped

1 teaspoon fresh oregano leaves, chopped

2 cloves garlic, thinly sliced

1-1/2 cups vegan dry red wine, such as cabernet sauvignon

8 ounces frozen pearl onions (about 2 cups)

Two 15-ounce cans cannellini beans, drained and rinsed

1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional

12 ounces cavatappi pasta

Directions

Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.

Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.

Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.

Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.

VEGAN STUFFED PEPPERS

This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."

Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.

Ingredients

Stuffed Peppers:

6 medium sweet bell peppers

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, diced

Two 14.5-ounce cans chopped tomatoes

Kosher salt and freshly ground black pepper

One 14.5-ounce can corn kernels, rinsed

One 14.5-ounce can black beans, rinsed

3 cups baby spinach

1 cup cooked quinoa

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Vegan Cilantro-Lime Cream:

1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)

1 teaspoon lime zest plus 1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Kosher salt

Directions

For the stuffed peppers: Preheat the oven to 350 degrees F.

Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.

Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.

Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.

Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.

Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.

For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.

Top the peppers with the cream immediately before serving.

Cook’s Note

If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.

TEA TIME SCONES

This is from the infamous-long-since-forgotten emailing list. Both my son and I were on several of these lists years ago. He forwarded this to me, as he had a thing for scones. The recipe makes 12 scones.

Ingredients

Cooking spray

3-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup mini chocolate chips

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter or margarine

4 eggs

1/2 cup non-fat milk

Directions

Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.

In a large bowl, stir together flour, sugar, chocolate chips, baking powder, and salt. With pastry blender, cut in butter to resemble coarse crumbs. In medium bowl, beat together eggs and milk. Add egg mixture to the dry ingredients. Stir only until dry ingredients cling together.

On floured surface, with lightly floured hands, pat dough to 3/4-inch thickness. With 3-inch round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake for 10 minutes or until golden brown. Remove to wire rack to cool.