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.
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)
1 cup quinoa, rinsed
3 cups watermelon, cubed
1/2 feta cheese, crumbled
1 teaspoon dry basil
1/2 cup sliced almonds
3 tbsp. olive oil
1/4 cup fresh lime juice
1 1/2 tsp. honey
Cook quinoa according to package directions, season with garlic salt. Let cool to room temperature. Combine watermelon, feta, basil, and almonds in a large bowl.Whisk olive oil, lime juice, and honey in a small bowl.Add quinoa to bowl with watermelon, pour dressing over, and stir to combine. Chill and serve cold.
Preheat oven to 350 degrees F. Cut squash in half and put the halves upside down onto a cookie sheet. Bake until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place it in the oven again and bake another 30 minutes.