Vegetarian Delights: A Confessions of a Foodie Offspring: Vegetarian Stuffed Peppers

Showing posts with label Vegetarian Stuffed Peppers. Show all posts

Monday, July 20, 2026

Monday Recipes

It's Monday, time to get the week started. Here are six yummy vegetarian recipes to help with that, including Vegetarian Stuffed Peppers and Vegan Reuben Burgers. Enjoy!

SUCCOTASH

This is from Farideh Sadeghin in The New York Times cooking enewsletter. For this recipe, Farideh wrote, "Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability."

Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025438-succotash. While you're at it, please consider signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium Vidalia onion, finely chopped

1 red bell pepper, cored, seeded and finely chopped

2 teaspoons garlic powder

1 teaspoon sweet paprika

3 garlic cloves, minced

1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed

1 pound frozen lima beans, defrosted

1 pint cherry tomatoes, halved

1 tablespoon roughly chopped parsley

Salt and pepper

Preparation

Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.

Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1-1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Directions

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1-1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

LOUISIANA GREENS AND "SAUSAGE"

This is from the June 2004 issue of Vegetarian Times, page 33. It begins, "A spicy dish with great flavor and texture, this greens mixture contains a delicious potlikker, which is the vitamin- and mineral-rich broth that comes from cooking down the greens." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/louisiana-greens-and-sausage/.

Ingredients

2 tsp. olive oil

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1 medium-sized onion, coarsely chopped

1 14-oz. bulk-style soy "sausage"

16 oz. mixed greens, such as mustard, collard, turnip and spinach

2 1/2 Tbs. red wine vinegar

1/3 cup white wine or vegetable stock

2 cups vegetarian "chicken" stock, boiling

3/4 cup tomato sauce

1/2 Tbs. dried thyme

Preparation

Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low.

Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

VEGAN REUBEN BURGERS

Recently, I was looking through old folders on my computer, seeing what I could delete, what to save, that sort of thing. We all need to do that periodically, right?

I stumbled across one folder that read "recipes from different sources" that had another folder inside called "more recipes from online." (Okay, you with me so far?) One of those recipes was labeled "How to Make Vegan Reuben Burgers (Recipe)" that had been posted in the Broward Palm Beach New Times waaaay back on November 7, 2014. Yikes!

The article (with recipe) was posted by Hannah Sentenac. (Sorry for the delay in posting this, Hannah!) The article starts off, "I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.

"Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share."

And the recipe? Yum

You can view this online at https://www.browardpalmbeach.com/restaurants/how-to-make-vegan-reuben-burgers-recipe-6905451.

Ingredients:

2 tablespoons sauerkraut

2 slices of rye bread (toasted)

2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)

1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)

2 TBS Tofutti Sour Cream

2 TBS Heinz ketchup

Instructions:

Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.

Remove from heat and spoon mixture over pre-toasted slice of rye bread.

Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.

Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.

LENTIL LOAF WITH SMOKED PAPRIKA GLAZE [Vegan, Gluten-Free]

This is from Lee Khatchadourian-Reese on One Green Planet. Lee wrote, "Flavorful, tender, and moist without being sticky, this vegan lentil meatloaf is super tasty. The smoked paprika glaze adds a really nice touch. This might be your favorite vegan meatloaf yet. It's mostly made of lentils, oats, potatoes, celery, and tomato sauce. All you have to do is combine the ingredients and bake it in the oven––so easy! This vegan lentil meatloaf is great to serve at family dinner with a side of veggies and potatoes! Or meal prep it for your week!"

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/lentil-meat-loaf-with-smoked-paprika-glaze/. Serves 5-6.

Ingredients

For the Loaf:

2 cups cooked lentils

1 cup shredded potato (about 1 medium potato)

1 cup finely chopped celery

1 small finely chopped onion

1 tablespoon garlic, minced

1 tablespoon olive oil

1 cup gluten-free quick oats

1/2 cup parsley

1 cup tomato sauce

1 tablespoon flax meal

2 tablespoons warm water

1 tablespoon thyme, chopped

1 tablespoon rosemary, chopped

Salt and pepper, to taste

For the Glaze:

2 tablespoons ketchup

1/4 teaspoon smoked paprika

Preparation

Preheat oven to 350°F.

Mix the flax meal in the warm water and set aside.

Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.

In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.

Turn the meatloaf mixture into a lightly greased loaf pan.

In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.

Bake at 350°F for 50 minutes.

Allow to cool for at least 10 minutes to cool before removing from the pan.

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.

Tuesday, September 9, 2025

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegetarian Stuffed Peppers and Cranberry-Pecan Baked Peaches. Enjoy!

BAKED MACARONI AND CHEESE

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

Serves: 8; 5 points

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1-1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Directions

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

RED VELVET CHEESECAKE

Recipe courtesy of Food Network Kitchen

Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy

To view this online, click here.

Ingredients

For the crust:

1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

Pinch of salt

For the filling:

4 8-ounce packages cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

4 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red food coloring

Directions

Watch how to make this recipe.

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

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.

FANTASTIC FRUIT SALAD

This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”

Makes 4 servings.

View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.

Ingredients

1 red apple, cored and chopped

1 Granny Smith apple, cored and chopped

1 nectarine, pitted and sliced

2 celery stalks, chopped

1/2 cup(s) dried cranberries

1/2 cup(s) chopped walnuts

1 (8 oz.) container, nonfat lemon yogurt

Directions

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1-1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

Monday, August 18, 2025

Monday Recipes

Friday, July 25, 2025

Friday Recipes

It's finally Friday. Here are six vegetarian recipes to help you through the weekend, including Two Bean Chili and Vegetarian Kofta Curry. Enjoy!

MASHED POTATOES WITH GARLIC AND BASIL

This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)

Total Time: 30 minutes; Yield: 4 servings

This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.

Ingredients

6 to 8 medium Washington, Idaho or Yellow Gold potatoes

6 whole garlic cloves, peeled

Salt to taste

2 tablespoons virgin olive oil

1-1/4 cups warm milk

2 tablespoons finely chopped fresh basil

Freshly ground white pepper

Preparation

Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.

Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.

Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.

Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1 1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2 1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1 3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

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.

TWO BEAN CHILI

Yield: Makes about 7 cups (7 servings)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/509.shtml

Ingredients

2 onions, coarsely chopped

2 cloves garlic, minced

2 teaspoons canola, corn, or olive oil

One 14-15 ounce can stewed tomatoes with juice

1 can or bottle beer (12 ounces)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce

1/4 teaspoon salt (optional)

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can dark red kidney beans, rinsed and drained

1 large green bell pepper, cored, seeded, and coarsely chopped

Direction

Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).

Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.

Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g

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

VEGETARIAN KOFTA CURRY

This yumminess is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, "Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day."

Time: 1 hour; Yield: 4 servings

This was featured in "I Think of My Grandfather Every Time I Make Kofta", and can be viewed online at https://cooking.nytimes.com/recipes/1021415-vegetarian-kofta-curry.

Note: Seriously, you might want to click the link above to the article. I found it to be interesting. Thanks for the good read, Tejal.

Ingredients

4 garlic cloves

1 (2-inch) piece fresh ginger, peeled

2 green chiles (such as jalapeño or serrano), stems removed

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

4 spring onions or scallions, trimmed and chopped

1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish

1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish

1/2 cup bread crumbs

1 egg

1 teaspoon garam masala, plus more for garnish

1/2 teaspoon red chile powder

1 teaspoon sea salt, plus more as needed

1/2 cup neutral oil, such as canola or grapeseed

1 medium white onion, finely chopped

8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes

1 teaspoon ground coriander

1 teaspoon ground cumin

Black pepper

Preparation

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

Monday, July 14, 2025

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.

Monday, June 30, 2025

Monday Recipes

Tuesday, April 22, 2025

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegetarian Stuffed Peppers and Cranberry-Pecan Baked Peaches. Enjoy!

BAKED MACARONI AND CHEESE

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

Serves: 8; 5 points

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1-1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Directions

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

RED VELVET CHEESECAKE

Recipe courtesy of Food Network Kitchen

Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy

To view this online, click here.

Ingredients

For the crust:

1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

Pinch of salt

For the filling:

4 8-ounce packages cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

4 large eggs

1 teaspoon red food coloring

Directions

Watch how to make this recipe.

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

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.

FANTASTIC FRUIT SALAD

This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”

Makes 4 servings.

View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.

Ingredients

1 red apple, cored and chopped

1 Granny Smith apple, cored and chopped

1 nectarine, pitted and sliced

2 celery stalks, chopped

1/2 cup(s) dried cranberries

1/2 cup(s) chopped walnuts

1 (8 oz.) container, nonfat lemon yogurt

Directions

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1-1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

Friday, April 18, 2025

Friday Recipes

It's finally Friday. Yay! Here are six yummy vegetarian recipes to help you through the weekend, including Spicy Slow Cooker Vegetarian Chili and Vegetarian Stuffed Peppers. Enjoy!

VEGETARIAN TAMALE PIE

This yumminess is from Melissa Clark in The New York Times cooking enewsletter. This recipe begins, "Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbread topping — crisp at the surface, tender underneath — gets an optional handful of Cheddar folded into the mix for added verve. Serve this one-pot meal on its own or with a creamy dollop of sour cream or yogurt on the side."

Time: 1 hour; Yield: 6 to 8 servings

This was featured in "A Vegetarian Update for Old-School Tamale Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1023880-vegetarian-tamale-pie.

Ingredients

For the Chili

1 large red or white onion, halved

2 jalapeños, halved lengthwise and seeded (if desired)

1 poblano or green bell pepper, sliced in half lengthwise, seeds removed

2 tablespoons extra-virgin olive oil, plus more for brushing

1-3/4 teaspoons kosher salt (such as Diamond Crystal), plus more as needed

1 (28-ounce) can whole plum or diced tomatoes

3 fat garlic cloves, finely grated or minced

2 tablespoons mild or hot chili powder, more as needed

2 teaspoons dried oregano

1-3/4 teaspoons ground cumin

3 (15-ounce) cans black or pinto beans, drained and rinsed

1 cup chopped fresh cilantro leaves and tender stems (optional)

For the Cornbread

3/4 cup fine cornmeal

2 tablespoons all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon kosher salt (such as Diamond Crystal)

1 large egg, at room temperature

1/3 cup sour cream or whole-milk yogurt, plus more for serving

1/4 cup unsalted butter, melted and cooled

2 teaspoons honey

2 scallions, whites and greens thinly sliced, plus more for serving

1 cup grated Cheddar (optional)

Preparation

Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.

Slice remaining onion half into 1/2-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.

Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and 1/4 teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)

Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1-1/2 teaspoons salt and cumin, and cook until spices darken, about 30 seconds.

Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.

While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.

In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.

Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.

RATATOUILLE

Recipe Yield: Serves 4

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

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

Ingredients

1 small eggplant, cut into 1/2-inch cubes

Salt and freshly ground black pepper

2 Tbsp. extra virgin olive oil

2 large red bell peppers, seeded and cut into 3/4-inch pieces

4 small zucchini, sliced

1 onion, coarsely chopped

4 cloves garlic, minced

1 lb. tomatoes, chopped, OR 1 can (28 oz.) whole tomatoes, drained and chopped

1/3 cup chopped fresh basil

Directions

Sprinkle eggplant lightly with salt and let drain in colander for 30 minutes. Pat dry.

In non-stick skillet heat 1 tablespoon oil over medium-high heat. Add eggplant. Stir and cook until soft and browned, about 6 to 7 minutes. Transfer eggplant to bowl.

Add remaining oil to pan and heat until hot. Add red peppers, zucchini, onion and garlic. Cook vegetables, stirring, until tender, about 3 to 5 minutes.

Mix in tomatoes, basil and eggplant. Stirring occasionally, cook on low heat 15 to 20 minutes or until all vegetables are very tender. Add salt and pepper to taste.

Ratatouille, a specialty of the Provence region of France, is a popular and versatile dish that uses large amounts of produce. The tomatoes and eggplant create a juicy, stew-like sauce that accentuates the flavors of basil and garlic. Serve it hot as a side dish or over a grain for an entree. This version also tastes great when served cold.

Nutritional Information Per Serving: Calories: 123; Fat: 5 g; Sodium: 200 mg; Protein: 4 g; Carbohydrates: 19 g

Diabetic Exchanges: 3-1/2 Vegetable; 1 Fat

SPICY SLOW COOKER VEGETARIAN CHILI

This is from WW (formerly Weight Watchers), and begins, "This super-flavorful vegetarian chili is ready to cook in just 20 minutes. The rest of the work is done by the slow cooker so you can move on with your day. Full of wonderful veggies, this chili packs a bit of heat from the poblano peppers and chipotle chili powder. If you want to dial it down, use green bell peppers instead of the poblano. A rich tomato base and filling beans makes each bowl hearty enough for the staunchest meat-lover to embrace. Toss the ingredients together at night and start the slow cooker on your way to work in the morning. When you arrive home, dinner is ready!"

Prep Time: 20 minutes; Cook Time: 6 hours; Total Time: 6 hours 20 minutes; Serves: 6; Difficulty: Easy; 1 point

To view this online, click here.

Ingredients

29 oz. canned diced tomatoes, fire-roasted with garlic

3 Tbsp Canned tomato paste

1 Tbsp Olive oil

1 Tbsp chili powder, regular-variety

1/2 tsp chili powder, chipotle-variety

1 tsp ground cumin

2 large uncooked zucchini, cut into 3/4-inch dice (about 4 cups)

2 cups frozen corn kernels

15 oz. canned black beans, rinsed and drained

15 oz. canned pinto beans, rinsed and drained

2 medium poblano chile, seeded and diced (about 1-3/4 cups)

3/4 cup cilantro, fresh, chopped

1/2 cup water, or up to 1 cup if needed

3/4 tsp table salt, or to taste

Directions

In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to mix well.

Cover and cook on LOW setting until vegetables are tender, about 6 hours.

Stir in cilantro and enough water to desired consistency; season with salt.

Yields about 1-1/2 cups per serving.

Notes

Serve topped with reduced-fat sour cream, if desired.

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.

CHICKPEA SPAGHETTI COTTAGE CHEESE ALFREDO

This is from WW (formerly WeightWatchers). It begins, "Fat-free cottage cheese makes a surprisingly rich, silky, creamy Alfredo sauce. We don’t recommend using a food processor here; the key is to blend the cottage cheese well, until it’s completely smooth. Opt for 2% milk here, as the extra richness (as opposed to skim or 1%) is integral to the sauce’s Alfredo-like texture. When you first add the pasta to the sauce, it will be extremely creamy; the noodles will soak the sauce up quickly, though."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: 1 cup; Difficulty: Easy

To view this online, click here.

Ingredients

8 oz uncooked chickpea pasta, spaghetti variety

1 cup 2% reduced fat milk

3/4 cups Fat free cottage cheese

1 Tbsp Cornstarch

3/4 tsp Kosher salt

1/2 tsp Black pepper

1 large clove garlic, grated

1/4 cups Grated Parmesan cheese

2 Tbsp Fresh parsley, chopped (optional)

Directions

Cook the pasta according to the package directions.

Meanwhile, place the milk, cottage cheese, cornstarch, salt, pepper, and garlic in a blender; blend on high speed until completely smooth, 30 seconds to 1 minute. Pour the milk mixture into a large skillet. Cook over medium heat until just bubbly around the edges and thickened, stirring almost constantly, about 4 minutes. Stir in the cheese.

When the pasta is done, scoop out 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce; toss well with tongs until thoroughly coated, adding a little pasta water if needed. Sprinkle with the parsley, if desired.

SAVORY BEAN SPINACH SOUP

This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."

Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings

To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.

Ingredients

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can white or Great Northern beans, rinsed and drained

1/2 cup converted white rice

1/2 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

8 cups coarsely chopped fresh spinach or kale leaves

Finely shredded Parmesan cheese

Directions

In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

Stir spinach into soup. Serve with Parmesan cheese.