Egg in a Hole Peppers with Avocado Salsa

 

Ingredients:

• 2 bell peppers, any color
• 1 avocado, diced
• ½ cup diced red onion 
• 1 jalapeño pepper, minced
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 tomatoes, seeded and diced 
• Juice of 1 lime 
• ¾ teaspoon salt, divided
• 2 teaspoons olive oil, divided 
• 8 large eggs 
• ¼ teaspoon ground pepper, divided

Preparation:

1. Slice tops and bottoms off of bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

2. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon of each salt and pepper. Cook, until the whites are mostly set but the yolks, are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
4. Serve with the avocado salsa and garnish with additional cilantro, if desired.

https://www.eatingwell.com/recipe/269125/egg-in-a-hole-peppers-with-avocado-salsa/

Quinoa Stuffed Peppers

 

Ingredients:

• 6 multi-colored bell peppers
• 1 cup Quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• ¼ cup plus 1 tablespoon chopped parsley
• ¾ cup chopped Southern Grove Shelled Pistachios
• 2 tablespoons SimplyNature Organic Extra Virgin Olive Oil
• ¼ teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice plus zest from ½ lemon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup feta cheese crumbles (optional)

Preparation:

1. Preheat oven to 425°F.
2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
3. Meanwhile, cook the quinoa: Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
4. Mince the garlic, shallot, and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons of olive oil. Add the garlic, shallot, and red pepper flakes and sauté for 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt, and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/

Grilled Ratatouille Tartines

 

Ingredients:

• 1 zucchini, sliced in half lengthwise
• 1 medium eggplant, sliced into ¼-inch thick rounds
• 1 red bell pepper, halved, ribs and seeds removed
• 3 whole scallions
• extra-virgin olive oil, for drizzling
• sea salt
• 1 cup halved cherry tomatoes
• 1 garlic clove, minced
• 1 teaspoon sherry vinegar
• 1 teaspoon herbs de Provence
• ¼ cup chopped fresh basil
• 8 slices of good bread, toasted
• hummus or goat cheese

Preparation:

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the zucchini, eggplant, red pepper, and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
3. Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence, and basil.
4. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.

https://www.loveandlemons.com/grilled-ratatouille-tartines/

 

Peperonata

Ingredients:

• 3 bell peppers (red, yellow, and green)
• 1.5 lb heirloom tomatoes - mixed colors
• 1 purple onion (small)
• 1/2 leek (optional)
• 2 cloves garlic - minced
• 1 pinch red pepper flakes (or to taste)
• 4 tbsp extra virgin olive oil + more as needed
• 1/3 cup fresh herbs (basil, chives + oregano)
• 1 tsp sea salt + more to taste
• 1 lemon

Preparation:

1. Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.

2. Warm up a large skillet on medium-low flame. Add 3 tablespoons of olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the red pepper flakes.

3. Rinse and cut the bell peppers into 1-inch pieces. Add them to the skillet with the leeks and give everything a good stir. 

4. Slice the red onion into 1-inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.

5. Meanwhile, wash and cut the tomatoes into wedges or similar size pieces with the peppers.

6. Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.

7. Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.

8. Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives, and oregano. 

9. Serve with crusty bread, creamy polenta, toss with your favorite short pasta or couscous. 

https://ciaoflorentina.com/best-peperonata-recipe/

Squash and Brown Rice Stuffed Peppers

 

Ingredients:

• 3 in bell peppers, cut half length-wise, insides removed (colors of choice)
• ¾ cup uncooked brown rice
• 1.5 cups water
• 1 tablespoon grapeseed oil
• ½ cups large yellow onion, finely chopped (about 2.5 chopped onion)
• 2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)-- try Delicata Squash!!
• 2 tablespoons vegetable broth or water
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 2 teaspoons fennel seeds
• 1 teaspoon garlic powder
• 1-1/2 teaspoons salt, or to taste
• 1 cup baby spinach, roughly chopped

Preparation:

1. Prepare your brown rice as it states on the package. I use a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.
2. Heat the grapeseed oil over medium heat in a large skillet. Add chopped butternut squash, stir to coat with oil, cover the skillet and cook for 5 minutes.
3. Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook for an additional 2 to 3 minutes. Add the yellow onion, cumin, coriander, garlic powder, fennel seeds, and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.
4. When rice is finished cooking, add the rice and the chopped spinach to the skillet with the butternut squash. Stir well and set aside.
5. Preheat the oven to 400 degrees.
6. Cut the bell peppers lengthwise, remove their insides, and place cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.
7. Remove peppers from the oven, allow them to cool and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).
8. Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!

https://www.theroastedroot.net/butternut-squash-brown-rice-stuffed-bell-peppers/

Mustard Green and Edamame Dumplings

 

Ingredients:

• ¾ cup brown basmati rice
• Fresh ginger
• 2 garlic cloves
• 6 oz mustard greens
• 1 bell pepper
• 2 scallions
• ½ cup edamame
• ¼ cup tamari
• 3 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp Sambal Oelek
• 12 vegan wonton wrappers
• 1 tbsp vegetable oil
• Salt and Pepper

Preparation:

1. Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.

2. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.

3. In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

4. Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.

5. Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.

6. Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan (or, use a bamboo steamer), cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!

https://www.purplecarrot.com/plant-based-recipes/mustard-green-and-edamame-dumplings-with-ginger-fried-rice

Vegetarian Roasted Poblano White Bean Chili

Ingredients: FOR THE CHILI: 3 poblano peppers 1 tablespoon oil 1 large onion, diced 1 yellow bell pepper, diced 4 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons chili powder 4 cups low-sodium vegetable broth 2 cups water 2 (15-oz) cans cannellini beans, drained and rinsed ½ cup pickled jalapeños, diced 2 tablespoons of the jalapeño pickling liquid 1 cup frozen or fresh corn 3 cups baby spinach ½ cup of milk or half-and-half (optional) Juice of 2 limes Salt and pepper, to taste OPTIONAL GARNISHES: Chopped scallions or red onion Sour cream or Greek yogurt Lime wedges Hot sauce or chili flakes Fresh cilantro Tortilla chips Preparation: FOR THE POBLANO PEPPERS: To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside. FOR THE CHILI: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos, broth, and water. Bring the mixture to a simmer. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional! Season, to taste, with additional salt and pepper. TO SERVE: Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody! http://yestoyolks.com/2018/10/11/vegetarian-roasted-poblano-white-chili/

Vegetarian Paella with Red Peppers and Chick Peas

Ingredients:

• 1 cup short-grain brown rice
• Hefty pinch saffron (about 8 strands)
• 6 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3/4 cup crushed tomatoes, fresh or canned
• 2 tablespoons tomato paste
• 1/2 tablespoon hot paprika
• 1 cup green beans, trimmed and halved
• 3 artichoke hearts, sliced (fresh, frozen, or canned)
• 1 cup cooked chickpeas
• 1/4 cup peas, fresh or frozen
• 1/4 cup chopped parsley, for garnish (optional)
• Freshly ground black pepper
• Salt

Instructions:

1. Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
2. Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
3. Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
4. Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving

https://www.thekitchn.com/recipe-vegetable-paella-recipes-from-the-kitchn-216585

Grilled Red Pepper Dip

Ingredients:

• 2 large sweet red peppers, halved and seeded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup finely chopped oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1 teaspoon onion salt
• 2 cups crumbled feta cheese
• Pita chips

Instructions:

1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips. Refrigerate leftovers.

hhttps://www.tasteofhome.com/recipes/grilled-red-pepper-dip/

Roasted Red Pepper Tapenade

Ingredients:

• 3 garlic cloves, peeled
• 2 cups roasted sweet red peppers, drained
• 1/2 cup blanched almonds
• 1/3 cup tomato paste
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh basil
• Toasted French bread baguette slices or water crackers

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
2. Sprinkle with basil. Serve with baguette slices.

https://www.tasteofhome.com/recipes/roasted-red-pepper-tapenade/

Portobello Mushroom Stirfry

Ingredients:

• MARINADE/SAUCE:
• 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp)
• 2 tsp minced ginger
• 3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
• 1/2 tsp red pepper flake (more or less to taste)
• 3-4 Tbsp tamari (or soy sauce if not gluten-free // more or less to taste)
• 1 Tbsp sesame oil (toasted or untoasted)
• 3 Tbsp lime juice
• 1 Tbsp water
• VEGETABLES:
• 2 portobello mushrooms (~20 g each)
• 1 medium red bell pepper (thinly sliced)
• 1 cup chopped broccolini
• 1 cup chopped green onion (optional)
• FOR SERVING optional:
• 4 cups cooked brown rice or cauliflower rice
• 1 tsp sesame seeds
• Fresh herbs to garnish

Instructions:

1. Cook rice (or cauliflower rice) if serving with stir-fry. I prefer this method from Saveur.
2. Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
3. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
4. Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
5. Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
6. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
7. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
8. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

https://minimalistbaker.com/30-minute-portobello-mushroom-stir-fry/

Bell Pepper Egg in a Hole

Ingredients:

• 2 teaspoons olive oil
• 1 bell pepper (any color), cut into four 1/2-inch-thick rings
• 4 large eggs
• Coarse salt and ground pepper
• 2 teaspoons grated Parmesan
• 4 slices multigrain bread, toasted
• 8 cups mixed salad greens

Instructions:

1. 1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

https://www.marthastewart.com/319104/bell-pepper-egg-in-a-hole

Grilled Cheese and Pepper Sandwiches

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 2 teaspoons chopped seeded jalapeno pepper
• 4 slices rye bread with caraway seeds
• 3/4 cup shredded Monterey Jack cheese
• 1 tablespoon butter, softened

Instructions:

1. In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between two bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter.
2. In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

https://www.tasteofhome.com/recipes/grilled-cheese-pepper-sandwiches/

Mediterranean Lentil and Roasted Eggplant Salad

Ingredients:

Salad

• 1 medium eggplant, sliced 1 inch thick
• 1 red bell pepper, sliced
• 1 tsp sea salt
• 3 Tbsp olive oil
• 1 cup spinach
• 1 cup sliced cucumber
• 1 cup cooked green lentils

Dressing

• ¼ cup lemon juice
• ¼ cup olive oil
• 2 Tbsp tahini
• 2 tsp maple syrup
• 2 garlic cloves
• 1 Tbsp chopped mint, fresh
• 1 Tbsp chopped dill, fresh
• ¾ tsp sea salt
• ¼ tsp black pepper
• 1/8 tsp red pepper flakes

Instructions:

1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
3. Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.
4. In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils. Drizzle with a desired amount of dressing and serve immediately.

http://jessiskitchen.com/mediterranean-lentils-and-roasted-eggplant-salad/

Mushroom Stuffed Peppers

Ingredients:

• 4-5 medium orange peppers
• 1 1/4 cups cooked brown rice
• 8 oz. sliced baby portobello mushrooms
• 1 shallot, sliced
• 2 cloves garlic, minced
• 1 tablespoon rosemary, divided
• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons sherry wine
• 3/4 cup grated parmesan cheese
• salt & pepper

Instructions:

1. Preheat oven to 375 degrees.
2. Cut tops of peppers off and clean out the insides.
3. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
4. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
5. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
6. Remove from heat.
7. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
8. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
9. Bake for 30-35 minutes.

https://www.runningtothekitchen.com