Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers


  • 4 medium red bell peppers, or 3 large ones, halved from stem to base, seeds and membranes removed
  • 3 tablespoons olive oil
  •  1 ½ cups cooked rice
  • 1 large yellow onion, chopped
  • 2 cups tomatoes, chopped in small pieces
  • ½ cup chopped fresh cilantro
  • 4 cloves garlic, pressed or minced
  • 1 teaspoon ground cumin 
  • 1 can pinto beans, rinsed and drained
  • 1 tablespoon lime juice 
  • 1 cup shredded mozzarella or cheddar cheese
  • Salt and black pepper to taste



Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large baking dish. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Rub the oil over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are easily pierced by a fork. Set aside.


While the peppers are roasted, prepare the filling:

In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onion and salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re soft.

Add the cilantro, garlic, and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.

Remove the pot from the heat and add the rice, beans, and lime juice. Stir to combine, then season with additional salt and pepper if needed.

To stuff the peppers, pour off any excess juice pooled within the peppers. Then stuff each pepper with the rice mixture. Top the peppers with the cheese.

Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots.

Lime-Honey Glazed Carrots

Lime-Honey Glazed Carrots
  • 1 pound of baby carrots
  • 1/4 cup butter
  • 2 Tbsp honey
  • 1 tablespoon fresh lime juice
  • 1/8 tsp ground ginger
  1. Bring carrots and enough water to cover them to a boil in a pot. Lower the heat and simmer stirring occasionally until tender for about 10 minutes. Drain the water. Set carrots aside
  2. Melt butter in a skillet. Stir in honey, lime juice and ginger. Mix well. Stir in carrots until well coated. Cook until thickened – about 5 minutes.
  3. Sprinkle lightly with fresh thyme leaves

Pork with Feta Cheese

Pork with Feta Cheese
  • 4 8-ounce pork slices
  • 1 clove garlic
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • A pinch of black pepper
  • Juice of 2 limes
  • 2 Tbsp Olive Oil
  • Salt to taste
  • 3/4 cup feta cheese
  1. Mix garlic, basil, rosemary, and pepper in a small bowl. Add lime juice to a separate bowl
  2. Heat oil in a skillet over medium heat
  3. Dip both sides of pork in lime juice, then sprinkle both sides with herb mixture
  4. Add pork to skillet and cook about 6 minutes per side
  5. Reduce heat to low, sprinkle feta cheese on pork, cover and cook for a couple of minutes.
  6. Serve drizzled with drippings

Can be served with Lime-Honey Glazed Carrots

Balsamic Chicken

  • 4 Chicken Breasts (approximately 2 pounds)
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 Tbsp Olive Oil
  • 1 onion thinly sliced (1 cup)
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1/2 cup balsamic vinegar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Optional: Garnish with fresh thyme leaves
  1. Sprinkle both sides of the chicken with garlic salt and pepper
  2. Heat oil in a large skillet over medium heat. Add onions and cook stirring for 3-5 minutes until browned). Transfer to a bowl
  3. Add chicken to skillet and cook about 5 minutes per side
  4. Top chicken with onions, tomatoes, and balsamic vinegar. Sprinkle with basil, oregano, rosemary and thyme. Bring to a boil. Reduce heat, and simmer covered until the chicken Is done (approx. 15-20 min)
  5. Optional: Serve garnished with fresh thyme leaves

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
  • 1/4 cup unsalted butter
  • 1 cup onion – finely chopped
  • 1/2 cup celery – finely chopped
  • 3/4 cup carrots – sliced into 1/2 inch rounds
  • 1.5 tsp salt
  • 1/4 cup all-purpose flour
  • 4 garlic cloves – finely chopped
  • 1/4 tsp paprika
  • 3 chicken breasts torn into small pieces
  • 8 cups chicken broth (use prepared broth, or make broth with the chicken breasts)
  • 8 oz wide egg noodles
  • 1/2 cup heavy whipping cream
  • 1 Tbsp sherry vinegar
  • 2 tsp fresh thyme leaves
  1. Melt butter in a large pot over medium high. Add onions, celery, carrots and 1/2 tsp of the salt. Cook stirring occasionally for about 5 minutes until the onions are translucent
  2. Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
  3. Add 6 cups of the chicken broth to the pot (reserve the 2 extra cups). Bring to a boil stirring occasionally Add egg noodles. Cook covered for about 10 minutes until the noodles are tender
  4. Reduce heat to medium low. Add chicken. You can add some of the reserved broth until the soup reaches the consistency desired. Cook for about a minute and remove from heat once the chicken is heated through
  5. Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
  6. Serve soup in bowls and top with thyme leaves

One-Pan Garlic Butter Shrimp with Orzo

Orzo with Shrimp
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onions
  • 1/2 cup white wine
  • 3 cups seafood or vegetable broth
  • 1.5 cups uncooked orzo
  • 1.5 tsp salt
  • 6 garlic cloves finely chopped and smashed
  • 1 Tbsp grated lime zest
  • 4 Tbsp lime juice (approx. 2 limes)
  • 1/4 cup chopped fresh parsley
  • 1 pound raw shrimp (peeled and deveined)
  • 2 Tbsp drained capers (roughly chopped if desired)
  1. Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
  2. Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
  3. Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
  4. Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
  5. Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
  6. Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
  7. Uncover, sprinkle with capers, lime zest and remaining parsley.
  8. Serve immediately.

Cilantro Lime Chicken Breasts

Cilantro Lime Chicken Breasts
  • 4 chicken breasts
  • 1 bunch cilantro (stems included)
  • Juice of 4 limes
  • 3 garlic cloves
  • 2 tbsp Olive Oil
  • 1 tbsp cumin
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  1. In a food processor or blender, add cilantro, lime juice, garlic, olive oil, cumin, salt, and black pepper. Process until completely mixed
  2. Add chicken in a medium bowl and poke with a fork. Pour marinade on top and toss to coat well. Cover and refrigerate for 30 mins – 48 hours
  3. Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for approx. 35 minutes

Green Pepper and Parsley Rice

Green Pepper Parsley Rice
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 1 minced garlic clove
  • 1/2 cup chopped green pepper
  • 1 + 1/2 cups water
  • 3/4 cup uncooked rice
  • 1 bay leaf
  • 1/2 tsp chicken flavored bouillon
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp chopped fresh parsley
  1. Melt butter in a saucepan over medium heat. Add onion and cook until translucent (approx. 5 min). Stir in garlic and cook 1-2 minutes. Add bell pepper and cook until it begins to soften (2 min).
  2. Stir in water, rice, bay leaf, bouillon, salt and pepper and bring to a boil.
  3. Reduce heat to low, and simmer covered until rice is tender (15-20 min).
  4. Remove from heat, stir in parsley and remove the bay leaf
  5. Fluff rice with a fork

Cauliflower Casserole


  • 1 cauliflower
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup (4 ounces) shredded sharp white cheddar cheese
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups panko bread crumbs
  • 1 cup crushed buttery crackers (such as Ritz)
  • 1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 425°F. Grease a baking dish. Trim the leaves from the cauliflower and cut out the core. Separate the cauliflower into florets.

In a large bowl, combine the eggs, milk, and flour and whisk until blended. Whisk in the cream. Add the cauliflower, cheddar cheese, parmesan cheese, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and blend well. Pour the mixture into the prepared baking dish. Bake for 30 minutes.

While it’s baking, combine the panko crumbs, crackers, melted butter, the remaining 1 teaspoon salt, and the remaining 1/2 teaspoon pepper in a bowl. Remove the dish from the oven and distribute the cracker mixture evenly over the top. Bake the casserole for an additional 15 minutes, or until it’s golden brown and bubbly. Let the casserole stand for 10 minutes before serving.

It can be garnished with your favorite fresh herb (parsley, chives or dill)

Shrimp with Tomato and Spinach Cream Sauce

Shrimp with tomato and spinach cream sauce


  • 2 Tbsp olive oil
  • 1½ pounds large shrimp, peeled and deveined
  • Salt, Pepper and Paprika
  • 4 Tbsp butter
  • 4 minced garlic cloves
  • 1 small can of mushrooms
  • 1.5 cups halved Cherry tomatoes
  • 2 cups baby spinach
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan
  • ½ cup seafood stock ( or chicken stock)


  • Heat oil in large skillet on med-high
  • Dry shrimp with a paper towel
  • Season shrimp generously with salt, pepper, paprika on both sides
  • Cook shrimp on both sides (approximately 2 minutes per side)
  • Remove shrimp to a plate
  • Lower heat and add butter. Add garlic and mushrooms and sauté.
  • Add tomatoes and season with salt/pepper (to taste)
  • Cook a few mins and add spinach-let start to wilt
  • Add cream and cheese and let simmer
  • Add broth and simmer on low
  • Return shrimp to the pan
  • If sauce is thickening, add more broth to thin out a bit.