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.

Avocado Plantain Cups

Avocado Plantain Cups
  • 1 tbsp Olive Oil
  • 3 large green plantains peeled and sliced into 8 pieces each (3/4 inch thick)
  • 1 avocado, sliced in small pieces
  • 1 tomato, diced
  • 1/2 orange or red pepped, diced
  • 1/4 small onion, minced
  • 2 tbsp fresh lime juice (approx. 1.5 limes)
  • 2 tbsp chopped fresh cilantro
  • Salt
  1. Preheat oven to 400 degrees. Brush a 24 cup mini-muffin pan with olive oil.
  2. Bring a large pot of salted water to a boil. Add plantains and cook until tender (12 to 15 minutes). Drain and let cool slightly
  3. Using your fingers or a spoon, press a plantain chunk in the bottom and up the sides of each muffing cup to form a crust
  4. Bake for 25 to 30 minutes. Let cool 5 minutes, remove from pan
  5. Combine the remaining ingredients in a medium bow. Toss and divided among the plantain cups. Top with an avocado slice.

Cauliflower Hummus

  • 1/3 cup olive oil
  • 10 garlic cloves smashed
  • 1 head cauliflower
  • 1/4 cup tahini (not completely full)
  • 1/4 cup lemon juice
  • 1 tsp salt
  • Fresh or dry Parsley for garnish


  1. Combine oil and garlic in a small saucepan over low-medium heat. Cook until garlic begins to brown (10 to 15 min). Let cool and strain (discard garlic)
  2. Bring a pot of salted water to a boil over high. Add cauliflower and cook until tender (10 to 15 min). Drain and cool
  3. Put cauliflower, tahini, lemon juice and salt in a blender and process until smooth. Add water if needed 1 tablespoon at a time
  4. Transfer to a bowl and drizzle with garlic-infused oil
  5. Sprinkle with parsley
  6. Serve with pita bread or veggies

Easy Falafel



  • 2 16 oz cans garbanzo beans rinsed and drained
  • 1 onion finely chopped
  • 6 cloves garlic
  • 1 cup loosely packed flat-leaf parsley
  • 2 tsp. chili powder
  • 1/3 cup all-purpose flour
  • 1 lime
  • 1  6-oz carton plain yogurt
  • 1/2 cup chopped cucumber
  • 6 Tbsp. olive oil

In a food processor combine garbanzo beans, onion, garlic, parsley, chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Pulse until finely chopped. Add flour. Pulse until mixture holds together.

Divide mixture into 12 balls. Flatten each. Chill for at least 30 minutes (keep them chilled until right before cooking).

Meanwhile, remove 1 tsp. zest from lime. Juice half the lemon. Stir together with yogurt and cucumber. Cover and chill.

In a large skillet heat oil. Add patties. Cook until golden brown turning once.

Serve with yogurt sauce


Roasted Olives

  • 1 cup each any 3 types of olives, drained
  • 1 pint cherry tomatoes
  • 1 tablespoon Herbes de provence (if you don’t have these Herbes, mix rosemary, thyme, and basil)
  • 8 garlic cloves
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper

Preheat oven to 425 degrees. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture in the oven for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on the pan.  Serve at room temperature with slices of bread.