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

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)

Cauliflower Steaks with Turmeric and Crunchy Almonds

This is a slight variation of a recipe by Antoni Porowski published on Oprah’s Magazine.

  • 1 large cauliflower
  • 1/4 cup plus 1 Tbsp Olive oil, divided
  • 2 tsp ground turmeric
  • 1/4 tsp salt
  • 1/2 cup loosely packed cilantro leaves, plus 3 Tbsp finely chopped cilantro stems
  • 1 tsp honey
  • 2 Tbsp lime juice (1 large lime)
  • 6 dates pitted and thinly sliced lengthwise
  • 3 Tbsp roasted salted chopped almonds
  1. Arrange rack in middle of oven and preheat to 425 degrees.
  2. Remove green leaves from cauliflower and discard stem. Cut cauliflower lengthwise into thin slices (3/4 inch thick)
  3. In a small bowl whisk together 1/4 cup olive oil, turmeric, and salt.
  4. Arrange cauliflower steaks and pieces on a baking sheet, drizzle with the oil mixture, and turn it gently to coat.  Roast until golden but not mushy. 25 to 30 minutes
  5. To make the dressing whisk together cilantro stems, honey, remaining olive oil, lime juice and a pinch of salt
  6. Arrange roasted cauliflower on a platter and drizzle with dressing.  Top with dates, cilantro leaves and almonds.
  7. Serve hot


Cilantro Avocado Chimichurri

  • 1 Large Bunch Cilantro
  • 4 Green Onions
  • 2 Roma tomatoes
  • Juice of 1 Lime
  • 1/4 Cup Balsamic Vinegar
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Salt (or to taste)
  • 1/4 Cup Olive Oil
  • 2 Avocados diced
  • Red Pepper Flakes and Pepper to Taste

Blend all ingredients (except avocados) in a blender or food processor. Transfer mix to a bowl and add diced avocados mixing well.  Serve with Steak.

Quinoa Salad with Watermelon, Feta, and Basil

Quinoa, Watermelon salad

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.

Baked Acorn Squash

Baked Acorn Squash


  • 1 Medium Acorn Squash
  • 1 Tbsp Butter
  • 2 Tbsp brown sugar

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.

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