27 Best Green Pepper Recipes That are Easy to Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Greek Orzo Salad

Greek Orzo Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Greek Orzo Salad is tossed with a homemade Greek dressing, fresh tomatoes, cucumbers, bell pepper, onions, olives and feta cheese. It’s the perfect summer potluck, picnic or barbecue salad to make over and over again.

Ingredients

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 clove garlic (grated)
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1 1/2 cups orzo
• 3 Persian cucumbers (or half a regular cucumber, chopped)
• 1 225g package cherry tomatoes (halved)
• 1/2 green bell pepper (chopped)
• 2 tbsp minced red onion
• 1/2 cup Kalamata olives (pitted and halved)
• 1/2 cup crumbled feta cheese

Instructions

1. In a measuring cup, whisk all ingredients for the dressing together.
2. Meanwhile, bring a medium pot of salted water to a boil, add orzo and cook according to package directions. Drain and toss, while still warm, with half of the prepared dressing. Allow to cool.
3. Stir in cucumbers, cherry tomatoes, green bell pepper, minced red onion, Kalamata olives, and feta followed by remaining dressing.

2. Bell Pepper Fried Rice

Easy Vegan Capsicum Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Vegan Capsicum Rice, also known as Bell Pepper Fried Rice, is a quick and flavorful Indian rice dish you can whip up in just 15 minutes! Made with colorful capsicum (bell peppers), cooked rice, and simple pantry spices, this one-pot meal is perfect for busy weeknights. Whether you’re using leftover rice or making it fresh, this easy recipe is a delicious way to enjoy bold, comforting flavors with minimal effort.

Ingredients

• 2 cups cooked Basmati rice
• 1 tbsp vegan ghee
• 1 tsp cumin seeds
• 5 cloves garlic
• 1 tbsp ginger paste
• 1 onion
• 6-7 curry leaves
• 1 Bell Pepper
• 1/3 cup green peas
• 1/2 tsp turmeric powder
• 3 tbsp sambar powder
• salt
• 2 tbsp cilantro

Instructions

1. Heat vegan ghee in a pan. Add cumin seeds and let them sizzle for a few seconds. Then add curry leaves, ginger paste, and sliced garlic. Sauté for about 45 seconds until aromatic.
2. Add sliced onions and sauté until they turn translucent.
3. Stir in sliced bell peppers and green peas. Cook for 4–5 minutes, or until the bell peppers are tender but still slightly crisp.
4. Add turmeric powder, sambar powder, and salt. Mix well and cook the masala for 1 more minute to bring out the flavors.
5. Add cooked rice and gently mix to coat them evenly with the masala. Cook for 1–2 minutes until everything is well combined and heated through.
6. Garnish with chopped cilantro and turn off the heat. Add a splash of lemon juice for an extra zing, if desired.

3. Croatian Lamb Peka

Croatian Lamb Peka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT105M · Total: PT120M · Yield: [‘4’, ‘4 People’]

We have adapted this Croatian lamb peka recipe, from traditional cooking under the bell with hot embers to being slow-cooked in the oven. We make it possible for everyone to bring the flavours of this Croatian national dish at home. Melt in the mouth diced lamb cooked together with potatoes, vegetables, garlic, herbs, oil and white wine for 2 hours. This one pot dinner recipe is Croatian food at its best; you’ll love it!

Ingredients

• 600 grams Potatoes (1.3lb) (waxy potatoes (we used charlotte potatoes))
• 1 Courgette (chopped chunky)
• 1 Carrot (large chopped)
• 1 Pepper (green chopped chunky )
• 1 small Aubergine (chopped chunky)
• 1 large Onion (chopped chunky)
• 850 gram Diced lamb (1.8lb) (shoulder or leg of lamb (deboned and cut into nice size chunks) or buy already diced)
• 1 tbsp Garlic Puree (or finely chopped fresh garlic )
• 1 tbsp Sundried Tomato Puree (or tomato puree )
• 80 ml Olive oil (1/3 cup) (+ extra 2 tbsp for the last step)
• Thyme, rosemary and sage (you can choose other fresh herbs you like)
• 250 ml White wine (1 cup)
• Black pepper and salt (seasoning)

Instructions

1. Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought 850 gram Diced lamb (1.8lb), cut your lamb shoulder or leg into large chunks and place to one side.
2. Make oil marinade – Mix 80ml of 80 ml Olive oil (1/3 cup) in a bowl with 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree Black pepper and salt.
3. Add 600 grams Potatoes (1.3lb) and all the vegetables 1 Courgette, 1 Carrot, 1 Pepper, 1 small Aubergine, 1 large Onion into a large lidded casserole dish.
4. Place diced lamb on top of the vegetables, pour the marinade and 250 ml White wine (1 cup) over the top.
5. Add the Thyme, rosemary and sage , trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.
6. Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil
7. Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.
8. Serve with fresh homemade bread to dip into the juices.

4. Bell Pepper Casserole

Simple Bell Pepper Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘8’, ‘8 Servings’]

It’s been a busy day, and dinner is on your mind; stuffed bell peppers sound good, but you want something easy, not to mention delicious and nutritious. This Simple Bell Pepper Casserole fits the bill perfectly!

Ingredients

• 2 cups Rice (cooked)
• 1 tablespoon Olive Oil (if using ground turkey)
• 1 pound Ground Turkey (*ground beef may be used)
• 1 Onion (small)
• 2 Green Bell Peppers (cut into 1″ pieces)
• 1 Red Bell Pepper (cut into 1″ pieces)
• 1 teaspoon Garlic Powder
• 1 tablespoon Italian Seasoning
• 1/8 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Pepper
• 14.5 ounce Diced Tomatoes (I like the fire roasted)
• 14.5 ounce Tomato Sauce
• 1/3 cup Water
• 2 cups Cheese, shredded (mozzarella and cheddar)

Instructions

1. Start cooking rice and set aside when it is ready.
2. Pre-heat the oven to 375-degrees F. Prepare a 13 x 9 inch baking dish by spraying it with non-stick spray.
3. Shred cheese if needed.
4. Dice the onion and cut the peppers into 1 inch pieces.
5. Heat a large skillet over medium heat. Add the olive oil if you are using ground turkey. You can use ground beef instead but remember you will probably need to drain off any excess grease after the meat has cooked.
6. Add the meat and using a wooden spoon, start to cook and crumble the ground turkey or beef.
7. When the meat has started to turn brown, go ahead and add the salt, pepper, red pepper flakes, garlic powder, and Italian Seasoning. (drain the beef before adding the spices)
8. Add the onions and peppers and continue to cook for 2 to 3 minutes. The onion and peppers will begin to soften.
9. Next, add the diced tomatoes, tomato sauce, and about ½ can of water. Bring this mixture to a boil and continue to cook for a few minutes.
10. Mix the cooked rice into the sauce and mix well. Carefully pour the mixture into the prepared baking dish. Top the casserole with the shredded cheese.
11. Bake the Simple Bell Pepper Casserole for about 20 minutes. The cheese will melt and the casserole will be bubbling.
12. Let the bell pepper casserole cool slightly before serving.

5. Paula Deen Gumbo

Paula Deen Gumbo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT135M · Total: PT155M · Yield: [‘8’, ‘8 servings’]

Paula Deen Gumbo is made from a dark roux, chicken, sausage, shrimp and the Creole holy trinity. It’s delicious, flavorful and hearty.

Ingredients

• 1/4 cup vegetable/ olive/ avocado oil
• 3 chicken breasts (large )
• 1 pound smoked sausage (cut into 1/4″ rounds )
• 5 Tablespoons butter
• 1/2 cup flour
• 1 large onion (chopped)
• 3 stalks celery (chopped)
• 1 green bell pepper (seeded and chopped )
• 8 cloves garlic (minced )
• 1/4 cup worcestershire sauce
• 1/4 of a large bunch of parsley (stems and leaves, chopped plus more for garnish)
• salt and pepper to taste
• 5 teaspoons beef Better Than Bouillon
• 4 cups hot water
• 14 oz can stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions sliced (white and green parts)
• 1/2 pound shrimp (small cooked deveined )

Instructions

1. Heat the olive oil in a large pot or dutch oven pot over medium/ medium high heat. Season the chicken breasts with a little salt and pepper then cook in the oil until browned on both sides then remove. Cook the sausage until browned then remove.
2. Add the butter over medium heat then sprinkle the flour over the oil/butter and whisk together. Stirring constantly, cook over medium heat for 10-15 minutes. It should be a nice dark roux and thicken up. Giving it the time it needs is important for getting the best flavor. See pictures above for guidance.
3. Turn the heat down to low then add the garlic, onion, bell pepper and celery and cook for 10 minutes, stirring constantly. It’s important to keep it from sticking to the bottom.
4. Add the worcestershire sauce, parsley and salt and pepper. Cook for another 10 minutes.
5. Add the beef Better Than Bouillon and water. Whisk until well combined. Cut chicken into bite size pieces then add the chicken and sausage. Bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
6. Add the tomatoes and okra and simmer for 1 more hour.
7. Add the shrimp, green onions and chopped fresh parsley and serve over rice!

6. Bison Stuffed Pepper

Bison Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Lean protein packed ground bison stuffed peppers are a deliciously hearty meal with a cheesy topping. A healthier alternative to beef & easy recipe to make!

Ingredients

• 1/2 cup dry white rice
• 1 cup water
• 12 ounces ground bison
• 1 tablespoon extra virgin olive oil
• 4 medium bell peppers (halved and seeded)
• 1 large carrot (grated)
• 1 small zucchini (grated)
• 1 medium yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon minced fresh rosemary + extra for garnish
• salt and pepper to taste
• 8 ounces tomato sauce
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat oven to 400°F. Place peppers in a baking dish with about 1/2″ water on the bottom. Bake peppers for 10 minutes then remove and set aside.
2. Combine rice and water to a small sauce pot and bring to a boil. Once boiling, reduce to a simmer, cover and cook until water is absorbed. (*see note)
3. While rice cooks, place olive oil in a large skillet over medium-high heat. Add bison to the pan, breaking up into small pieces until browned. Drain most of the excess liquid from the skillet then return to heat.
4. Add the onions, carrot and zucchini and cook until softened, about 3-5 minutes.
5. Add the garlic, rosemary, salt and pepper to the skillet and cook until fragrant, about 1 minute.
6. Add cooked rice to the skillet, stir to combine then add the tomato sauce. Turn off heat and stir to thoroughly combine filling.
7. Spoon bison mixture into the halved peppers. Cover with foil and bake for 30 minutes.
8. Remove from the oven, sprinkle grated cheddar cheese on top of each pepper and return to oven for about 5 minutes until cheese is just melted.
9. Serve warm and garnish with extra minced rosemary if desired.

7. Green Pepper Salad with Tomatoes

Green Pepper Salad with Tomatoes and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Mediterranean green pepper salad with tomatoes, green olives, and parsley is crisp, juicy, and ready in 15 minutes. A bright side for any meal.

Ingredients

• 2 cups tomatoes ((heirloom varieties work especially well) cut in cubes)
• 1 cup green bell peppers (cut in cubes)
• 1 cup green olives ((with pimientos, such as Spanish Manzanilla))
• ¼ cup fresh parsley (roughly chopped)
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon red wine vinegar
• salt and pepper (to taste)

Instructions

1. Combine all the ingredients in a bowl and toss well.
2. Enjoy right away or cover and refrigerate until ready to serve.

8. Slow Cooker Turkey Vegetable Chili

Slow Cooker Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘6’, ‘6 servings’]

Slow cooker turkey chili is a hearty, comforting meal made with ground turkey and plenty of nutritious vegetables. The perfect dinner for a cold fall day and easy to reheat all week for meal prep! Serves four hearty portions, or six average portions (ideal served with a side dish or toppings).

Ingredients

• 1 tablespoon olive oil
• 16 ounces ground turkey
• 1 large onion (diced)
• 1 bell pepper (diced)
• 1 medium zucchini (diced)
• 28 ounces canned diced tomatoes with juices
• 15 ounces canned kidney beans (drained and rinsed)
• 15 ounces canned corn kernels (drain)
• 2 tablespoons tomato paste
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper

Instructions

1. In a sauté pan over medium heat, add olive oil and crumble ground turkey into pan, cooking until browned.
2. Add cooked ground turkey to a 3 quart slow cooker along with the rest of your ingredients. Stir to combine.
3. Cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir sparingly (once or twice is enough).
4. Optionally, top with sour cream, cheddar cheese, chopped red onions, chives, or crumbled bacon. Serve warm.

9. Sweet and Sour Pork Kabobs

Sweet and Sour Pork Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT10M · Total: PT165M · Yield: [’12’, ’12 kabobs’]

These grilled pork kabobs are loaded with lean protein, sweet pineapple, and colorful vegetables all glazed with a flavorful sweet and sour sauce. Sweet and Sour Pork Kabobs are a fresh and healthy summer meal!

Ingredients

• 2½ pounds pork tenderloin (cut into 1-½ inch cubes)
• 3 large carrots (peeled and cut into 1- inch chunks (about 2 cups))
• 2½ cups cubed fresh pineapple (from 1 pineapple (slice 1-inch thick, then cube))
• 2 large or 3 small red and/or green bell peppers (cut into 1 ½ -inch pieces)
• 1 large red onion (cut into 1 ½ -inch pieces)
• 2 tablespoons olive oil (plus additional as needed for brushing the grill)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup 100% pineapple juice (1 6-ounce can)
• ½ cup unseasoned rice vinegar
• ¼ cup ketchup
• ¼ cup dark brown sugar
• 2 tablespoons low sodium soy sauce (or tamari for gluten free)
• 2 teaspoons grated or minced ginger root (or ginger paste)
• 2 teaspoons minced garlic
• ¾ teaspoon salt
• 1 tablespoon water
• 2 teaspoons cornstarch

Instructions Marinate the Pork

1. Place the pork pieces in a gallon size zippered plastic storage bag and set aside.
2. In a small bowl, whisk together the marinade ingredients through the salt (reserve water and cornstarch for later). Measure out and transfer 1 cup of the marinade (about half) to a small container and refrigerate for later. Pour the remaining marinade over the pork in the bag. Press out as much air as possible, seal the bag, and transfer it to the refrigerator. Marinate for at least 2 hours or overnight.

Prepare the Carrots

1. Add about 1-inch of water to a saucepan and place over HIGH heat. Bring to a boil and add the carrots. Reduce heat to LOW and cover and simmer for 10 minutes or until just fork tender (tender enough to pierce with the skewers). Transfer to a colander and rinse with cold water until cool enough to handle. Drain well and set aside.

Assemble the Kabobs

1. If using wooden skewers, place them in a long container and cover with water. Soak them for an hour or more to help prevent them from burning on the grill.
2. When ready to cook, prepare the grill (start the coals or preheat a gas grill over MEDIUM heat).
3. While the grill is heating, place the pineapple, peppers, carrots, and onion in a large bowl, toss with 2 tablespoons of olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper.
4. Assemble the skewers by threading them with an equal amount of pork (about 3-pieces each skewer), veggies, and pineapple. Discard the pork marinade.

Make the Glaze

1. Combine the cornstarch and water in a small bowl. Pour the reserved marinade into a small saucepan and place over MEDIUM-LOW heat. Add the cornstarch slurry and stir, cooking until the mixture has thickened. Remove from the heat and set the glaze aside.

Grill the Kabobs

1. Brush the grill grates with olive oil, if needed. Transfer the skewers to the grill and cook for 5 to 6 minutes, or until nicely browned. Flip the kabobs, brush the grilled side with the glaze, and cook for an additional 4 to 5 minutes or until the pork reaches a minimum internal temperature of 145 degrees F. and the veggies are fork tender. Flip them once more and brush with any remaining glaze. Transfer the kabobs to a serving platter and serve.

10. Vegan Sloppy Joes

Best Vegan Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Try vegan sloppy joes for a recreation of this meaty and messy childhood classic. Lentils are simmered in a sweet, tangy, and spicy tomato sauce. All you need is 30 minutes and a big appetite!

Ingredients

• 2 cups uncooked brown lentils
• 4 cups water
• 1 tablespoon olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 medium green bell pepper, diced
• 5 tablespoons tomato paste
• 27 ounces tomato sauce
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons Frank’s Red Hot sauce
• ½ tablespoon garlic powder
• 1 tablespoon chili powder
• 1 ½ teaspoons smoked paprika
• ½ tablespoon cumin powder
• ¼ teaspoon cayenne powder
• 1-2 tablespoons fresh oregano, minced
• 2 tablespoons brown sugar
• Sea salt & pepper to taste
• Kaiser buns
• Sliced green onions
• Avocado slices

Instructions Lentils

1. To start, rinse the lentils. Add them to a pressure cooker with water, and cook on high for 8-10 minutes. We usually cook ours ahead of time in our Instant Pot, but you can use canned if you’re short on time or don’t own a pressure cooker.

Sauce

1. Once the lentils are almost done, heat olive oil in a large pot on medium. Add in diced onions, and sauté for 2-3 minutes. Next, add in minced garlic and diced bell pepper, and cook for another 1-2 minutes.
2. Next, add in garlic powder, chili powder, smoked paprika, cumin, cayenne, fresh oregano, and brown sugar. Stir to combine.
3. Then, pour in both cans of tomato sauce, tomato paste, ketchup, yellow mustard, apple cider vinegar, and Frank’s Red Hot sauce (you can omit the hot sauce if you don’t want as much spice).
4. When the lentils are done, drain any excess water off in a strainer. Mix them into the pot of sauce, put the lid on, and simmer on low-medium for 10 minutes.

Assembly

1. In the meantime, prepare the buns by slicing them and lightly brushing each half with some vegan butter or oil. Crisp them up in a toaster oven or in a stovetop pan on medium.
2. Once buns are toasty brown, taste lentil sloppy joes and adjust seasoning as needed. Add apple cider vinegar or mustard for tang, brown sugar or ketchup for sweetness, and Frank’s or cayenne for more heat.
3. Season with salt & pepper to taste, and serve over toasted buns with sliced green onions and avocado on top. Happy eating!

11. Slow Cooker Stuffed Pepper Soup

Slow Cooker Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT21M · Yield: [‘6’]

Slow Cooker Stuffed Pepper Soup takes the stuffed peppers you know and love and puts it into a soup.

Ingredients

• 2 tablespoons olive oil
• 1 lb. ground turkey
• 1/2 large sweet onion (chopped)
• 4 garlic cloves (minced)
• 1 medium red pepper (seeds removed, chopped {it was about 1 cup of chopped peppers})
• 1 medium green pepper (seeds removed, chopped {it was about 1 cup of chopped peppers})
• 1 -14.5 ounces can of diced tomatoes
• 1 – 15 ounces can of tomato sauce
• 4 cups chicken broth {or vegetable broth}
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne red pepper {optional}
• 1/2 teaspoon dried oregano
• 1 1/2 uncooked cups brown rice (cooked)
• 1/2 cup fresh parsley (stems removed, chopped)

Instructions

1. Heat the 2 Tablespoons olive oil in a large skillet. Cook the ground turkey for 2 minutes. Add the onion and garlic and continue to cook until the turkey is browned and cooked through.
2. Put the ground turkey mixture in the slow cooker along with the peppers, diced tomatoes, tomato sauce, chicken broth, dried basil, dried thyme, cayenne red pepper {optional} and dried oregano. Cover and cook on low for 5-6 hours or high for 3 hours.
3. When you are ready to serve the soup add the cooked rice and chopped parsley, stir and serve.

12. Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers You Can’t Live Without! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 8

Stuffed peppers has always been an easy dinner recipe for those busy weeknights. This recipe takes it up a notch! Cheesesteak stuffed peppers is a fun twist on a classic dish. It’s the perfect blend of cheesy and meaty. A satisfying dinner recipe that the whole family will love.

Ingredients

• 4 whole bell peppers
• 1 bell pepper, sliced
• 16 oz lean steak
• 1 8 oz. package of sliced mushrooms
• 1 sweet onion, sliced
• 2 garlic cloves, minced
• 1 cup lowfat mozzarella cheese, shredded (substitute with your favorite cheese)
• 2 Tbsp Extra virgin olive oil
• Salt and pepper

Instructions

1. Preheat oven to 400 degrees F. Slice 4 bell peppers in half and remove the seeds and stems. Place the peppers in a 9×13” casserole dish and drizzle them with 1 tbsp olive oil.
2. Sprinkle on salt and pepper. Bake for 10 minutes.
3. While peppers are baking, heat a large skillet on high heat. Pour in 1 Tbsp of olive oil in the pan. Generously salt and pepper the lean steak. Place it in the hot skillet fo 2 – 3 minutes on each side or until internal temperature reaches 145 degrees. Remove from pan and place the steak on a cutting board.
4. Turn the heat down to medium for the same skillet and add the mushrooms and garlic.
5. After 1 minute, add sliced onions and 1 sliced bell pepper (I used 1⁄2 of a red and 1⁄2 of a
6. green bell pepper). Season with salt and pepper. Cook for 3-4 minutes, stirring occasionally.
7. While mushroom, onion and pepper mixture is cooking, slice the steak into the thin strips and discard any fat. Add the steak strips to the skillet and stir to combine.
8. Turn off the heat to the skillet. Spoon the steak mixture evenly into each cooked bell pepper half – filling until all halves are full and the mixture is used up.
9. Top with shredded mozzarella cheese and place in the oven to bake for about 15 minutes. Remove from oven and serve warm.

13. Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT85M · Yield: [’16’, ’16 servings’]

Summer vegetable pasta salad is the perfect addition to your next warm weather picnic or barbecue. Tossed in a homemade vinaigrette dressing, this pasta salad is filled with fresh summer produce like zucchini, summer squash, bell pepper, tomatoes, and corn.

Ingredients

• 16 ounces rotini pasta (uncooked)
• 1 pint cherry tomatoes (halved)
• 1 small zucchini (cubed)
• 1 small summer squash (cubed)
• 1 bell pepper (chopped)
• 1 small red onion (diced)
• 1 cup corn
• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large pot of boiling, salted water, cook rotini according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature.
2. Place pasta in a large bowl with cherry tomatoes, zucchini, squash, bell pepper, onion, and corn. Set aside.
3. In a bowl, add olive oil, vinegar, Italian seasoning, salt, garlic powder, pepper, and red pepper flakes. Whisk to combine. Pour over pasta salad ingredients and toss until evenly coated.
4. Refrigerate for at least 1 hour before serving to chill and allow flavors to meld.

14. Shrimp and Grits

Shrimp and Grits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

This classic and oh-so-delicious Shrimp and Grits recipe is the perfect comfort food for the whole family.

Ingredients

• 1.25 cup water
• 1/3 cup heavy cream
• 1/3 cup instant grits
• 1/3 cup Gouda cheese, shredded
• 1 tbsp butter
• salt & pepper
• 4 slices bacon, chopped
• 9 large easy peel shrimp, raw and deveined (You can also use peeled shrimp for this recipe)
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 1 tbsp freshly minced garlic
• 1 tbsp Red Gold Tomato Paste
• 1 14.5 oz can Red Gold Petite Diced Tomatoes, drained
• 1/2 cup chicken stock
• 1/8 tsp dried oregano
• 1/2 tsp fresh basil, chopped
• 1/2 tsp fresh thyme
• 1/8 tsp cayenne pepper
• 1/8 tsp smoked paprika
• 1/8 tsp chili powder
• 1 bay leaf

Instructions

1. Prep your ingredients. Chop the vegetables, measure out the spices, grate the cheese, etc. The set aside.
2. Make the Gouda grits by adding water and heavy cream to a sauce pan and bringing to a boil over medium high to high heat. Then slowly add the grits, cheese and butter. Whisk until well combined. Then reduce the heat to low and cover the pot. Cook on low heat for 5-7 minutes, whisking every minute or so. Remove from the heat and add salt and pepper to taste. Then set aside while you prepare the shrimp and Creole sauce.
3. Add chopped bacon to a large deep skillet and cook for about 3 minutes. Then add the shrimp into the same pan in a single layer. Season both sides with salt and pepper and cook for a couple minutes on each side until pink and cooked through. Remove the shrimp to a plate and set aside, leaving the bacon in the pan.
4. To the pan with the bacon add green pepper, celery and onion and cook over medium high heat until tender and fragrant. Add garlic and cook for another minute or two until fragrant. Then add in the tomato paste and cook for an additional 1-2 minutes. Pour in the petite diced tomatoes, chicken stock, oregano, basil, thyme, cayenne pepper, paprika, chili powder and bay leaf. Reduce heat to medium and stir together. Cook for a few minutes until reduced and thickened to your preferred consistency. Remove from the heat.
5. To a shallow rimmed bowl or rimmed plate, ladle in a generous scoop of the Creole sauce. Top with a scoop of Gouda grits in the middle. Then place 3 shrimp around the grits, tucking them into the Creole sauce. Garnish with herbs and a lemon wedge if desired. Enjoy!

15. Tofu Bell Pepper Stir Fry

Tofu Bell Pepper Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘4’]

A delicious vegetarian weeknight dinner, this tofu bell pepper stir fry is ready in under 45 minutes and simple to make!

Ingredients

• 1 lb firm tofu
• 2 tbsp soy sauce
• 1 tbsp hoisin
• 2 tsp sugar
• 2 tsp sesame oil
• 2 tbsp canola oil (divided)
• 1 onion (cut into 1″ pieces)
• 1 red bell pepper (cut into 1″ pieces)
• 1 green bell pepper (cut into 1″ pieces)
• 3 cloves garlic (minced)
• 1 tbsp minced ginger
• 1/4 tsp chili flakes
• 1 tsp sesame seeds

Instructions

1. Drain tofu and wrap in paper towel. Place something heavy on top (I use a cast iron skillet), and let sit for about 15 minutes. Once pressed, cut into 1″ cubes.
2. Meanwhile in a medium bowl, whisk soy sauce with hoisin, sugar and sesame oil. Toss with pressed and cubed tofu, and allow to marinate for 15 minutes, tossing occasionally to coat tofu. Remove tofu from marinate (reserve remaining marinade for the vegetables).
3. Heat 1 tbsp of canola oil in a wok or a large frying pan over medium-high heat. Add tofu, and cook, stirring frequently until tofu starts to caramelize and turn a deep brown, about 3 minutes. Remove from pan and set aside.
4. Add remaining canola oil, onion and bell peppers. Cook, stirring constantly, until onion starts to brown and bell peppers have a few char marks on them. About 3 minutes. Vegetables should be a vibrant red and still have some crunch.
5. Add garlic, ginger and chili flakes, continue cooking, stirring constantly for 30 seconds. Add remaining marinade and tofu back to pan. Toss to coat. Serve over rice with sesame seeds.

16. Vegan Kung Pao

Vegan Kung Pao is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 People’]

This quick and easy dinner is the best vegan option when it comes to Chinese takeaway style food. We show you how to make this fancy 30 minute recipe at home.Textured Vegetable Protein Chunks are added to stir fry vegetables and the best homemade Kung Pao Sauce. This Vegan Kung Pao, is a great quick recipe idea for TVP also know as Textured Soy Protein (TSP), Soy Meat or Soy chunks is a vegan-friendly product created from soya. It has high protein comparable to meat.

Ingredients

• 125 grams (2 cups) Textured Vegetable Protein Chunks
• 360 ml (1 ¾ cup) Vegetable stock
• 1 tbsp Light soy sauce
• 2 tsp Bicarbonate of soda
• 1 tsp Cornflour
• 2 tbsp Dark brown sugar
• 1/2 tsp Ground Ginger
• 1 tsp Cornflour
• 100 ml (½ cup) Vegetable stock
• 5 tbsp Light soy sauce
• 2 tsp Dark soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Shaoxing wine (or Mirin or dry white wine)
• 2 tsp Hoisin sauce
• 2 tbsp Toasted Sesame oil
• 1 tbsp Garlic Puree (3 cloves of Garlic)
• 2 tsp Chilli Puree (2 red chilli’s)
• 1 Red Pepper (Chopped into squares )
• 1 Green Pepper (Chopped into squares )
• 4 Spring onions (green onions) (Chopped)
• 2 tbsp Cashew nuts (Handful)

Instructions

1. Soak textured vegetable protein in vegetable stock for 10 mins
2. Meanwhile, chop vegetables and make Kung Pao sauce
3. Mix all Kung pao sauce ingredients (above) together and set to one side
4. Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side.
5. Heat 1 tbsp of sesame oil in a wok/large pan on medium heat, add textured vegetable protein and fry for 5 mins until slightly browned.Remove from pan and place to one side.
6. Add 1 tbsp of oil to the wok/ large pan with garlic puree, chilli puree and the peppers.Fry on high heat for 1 min.
7. Add Kung Pao sauce you prepared earlier. Stir until boiling, then add the textured vegetable protein back in the pan.
8. Stir for 3 mins then add spring onions and cashew nuts for 2 more minutes.Serve with Basmati rice and Enjoy!!

17. Stuffed Pepper Casserole

Stuffed Pepper Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT1H5M · Yield: 8

All the magic of this comforting Stuffed Pepper Casserole happens in one pan, with no pre-cooking! Prep it ahead for a stress-free evening! • Includes Make-Ahead Steps • Gluten Free •

Ingredients

• 1 1/2 cups fat-free, reduced-sodium chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 cup uncooked quinoa (rinsed if needed – see note)
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 3 medium bell peppers, cored/seeded and quartered lengthwise (whichever colors you prefer)
• 8 ounces uncooked sweet Italian turkey sausage (bulk, or links with casings removed)
• 1/2 cup reduced-fat shredded Italian cheese blend
• 1/4 cup grated parmesan cheese
• optional for serving: a light sprinkle of fresh, minced basil

Instructions

1. Preheat oven to 400°F.
2. In an ungreased 9×13″ baking pan, combine broth, tomatoes with their juice, uncooked quinoa, dried basil, oregano, garlic powder, and salt. Stir until thoroughly combined.
3. Top each pepper section with a thin layer of the uncooked sausage, pressing a bit of sausage all along each piece of pepper. Lay each sausage-topped pepper, cut side up, in the baking dish on top of the quinoa mixture.
4. Sprinkle the Italian cheese blend on top of the sausage (it’s ok if a bit of the cheese falls down onto the quinoa mixture, but you’re trying to get most of it piled on top of the sausage). Sprinkle the parmesan cheese over the entire casserole.
5. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking, uncovered, for about 20-25 minutes more, until quinoa is cooked through, peppers are done to your liking (we like ours slightly less cooked), and cheese is melty and starting to turn a little golden brown in spots.
6. Serve immediately, garnished with a bit of minced basil for a pretty presentation, if desired.

18. Spanish Style Chickpea Stew

Spanish-Style Chickpea Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 6

Sometimes referred to as garbanzo stew, this variation on the Spanish chickpea stew is easy and quick to prepare.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 1 large green bell pepper, cut into short, slender strips
• 28-ounce can (or two 15-ounce cans) chickpeas, drained and rinsed (or 3 to 3 1/2 cups cooked)
• 28-ounce can diced tomatoes (try fire-roasted)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 to 2 teaspoons smoked or sweet paprika, to taste
• 1/4 cup chopped fresh parsley or cilantro, plus more for topping
• Salt and freshly ground pepper to taste
• Hot cooked rice, optional

Instructions

1. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and green pepper and continue to sauté until all are golden.
2. Add the chickpeas, tomatoes, cumin, oregano, thyme, and 1 1/2 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
3. Stir in the parsley or cilantro and season sparingly with salt and generously with pepper. Adjust the consistency if more water is needed, but let the stew remain thick.
4. Serve the in bowls on its own or over a small amount of hot cooked rice, if desired, and pass around some extra parsley or cilantro for topping each serving.

19. Pepper Steak Stir Fry

Quick and Easy Pepper Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

This quick and easy Pepper Steak recipe is a classic Chinese American stir fry dish which can be made at home in under 30 minutes!

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1/2 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (, divided)
• 1 pound top sirloin beef (, excess fat removed, cut against the grain, into 1-inch bite-sized pieces)
• 1 small red onion (, cut into 1-inch squares (1 cup))
• 1 small green bell pepper (, cut into 1-inch squares (1 cup))
• 1 pint cherry tomatoes (, halved)
• Cooked white rice, for serving ((omit for a low carb meal))
• Diced scallions, for garnish

Instructions

1. In a medium bowl, whisk together the soy sauce and cornstarch until no lumps remain. Whisk in the brown sugar, ginger, salt, and pepper.
2. Warm 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the sirloin; cook until well brown, about 3 minutes. Transfer to a bowl and repeat with the remaining sirloin.
3. Add remaining 1 tablespoon of oil to the skillet. Add the onion and bell pepper. Cook, stirring until vegetables soften and are a bit charred, about 3 minutes.
4. Add beef, and any accumulated juices, back to the skillet along with the cherry tomatoes and soy sauce mixture.
5. Cook, stirring, until heated through and sauce is bubbly and thickened, but tomatoes still have form, about 3 minutes.
6. Serve over hot cooked white rice, sprinkled with some diced scallions on top.

20. Cowboy Caviar

Cowboy Caviar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

This Cowboy Caviar Recipe originated in Texas, made with black eyed peas, black beans, corn, red and green peppers, onion and a zesty lime dressing.

Ingredients

• 1 – 15.5 ounce can black eyed peas (drained, rinsed and dried)
• 1 – 5.5 ounce can black beans (drained, rinsed and dried)
• 1 – 15 ounce can sweet corn (drained and dried {2 ears of corn})
• 1/2 cup red bell pepper (diced small)
• 1/2 cup green bell pepper (diced small)
• 1/2 cup red onion (diced)
• 1/2 cup cilantro leaves (chopped lightly)
• 1-2 jalapeños (seeded and diced {optional})
• 1/2 cup olive oil
• 1/4 cup lime juice (fresh squeezed)
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1 Tablespoon sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 avocado (diced, optional)

Instructions

1. In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeno, and cilantro. Toss to combine.
2. In a bowl mix the olive oil, vinegar, sugar and spices.
3. Pour over the black eyed pea mixture.
4. Cover and place in the refrigerator for 30 minutes to 1 hour. Serve with crackers or chips.

21. Stuffed Pepper Meatloaf

Stuffed Pepper Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘8’]

Stuffed Pepper Meatloaf – all the makings of a stuffed pepper wrapped up in a moist and tender meatloaf. Filled with rice, spices and then topped off with green peppers and a tomato glaze. Stuffed peppers made easy and delicious!

Ingredients

• 2 pounds ground round beef
• 1 cup instant rice
• ½ medium onion (grated)
• 1 large egg (beaten)
• ½ fresh minced garlic
• 2 beef bouillon cubes (granulated)
• ½ tsp ground black pepper
• 1 large green bell pepper (sliced (any color bell pepper works))
• 1 – 15 ounce can crushed tomatoes
• ½ tsp fresh minced garlic
• 2 tsp olive oil
• ½ tsp salt (or to taste)

Instructions

1. Preheat oven to 350°.
2. In a medium bowl mix topping ingredients (except for green peppers) – crushed tomatoes, garlic, olive oil and salt.
3. In a large bowl combine meatloaf mixture ingredients – ground beef, instant rice, grated onion, egg, garlic, bullion and black pepper. I find using your hands is easiest way to combine.
4. In a casserole dish, dutch oven, loaf pan or sheet pan – form a loaf.
5. Top the meatloaf with sliced green peppers and pour tomato mixture over the peppers. (alternately, if you prefer you can mix the peppers in with tomato mixture and spoon over the top you can)
6. Cover with foil or over safe lid and cook for 45 minutes. Remove foil and cook remainder of time (30 to 45 minutes) or until done. An instant read thermometer should read 155° to 160° when done. I check to 1 hour mark with thermometer as shape of meatloaf and oven times vary.
7. Remove from oven and let rest for 10 minutes before serving.

22. Chicken Balti Curry

Chicken Balti Curry – Indian Takeaway Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

We’re delighted to share a delicious and easy recipe for how to make Chicken Balti Curry at home! This British Indian restaurant dish has been enjoyed for generations, tender pieces of chicken with onion and peppers in an aromatic balti curry sauce.See the blog post for adjusting the spice level, from mild, medium or hot.Traditionally served in a Balti dish with rice and naan bread on the side.

Ingredients

• 1 tbsp Sunflower Oil (substitute with Ghee or other oils)
• 1 Onions
• 1 flat tbsp Garlic Puree (or 6 garlic cloves crushed)
• 2 tsp Chilli puree (can use 1-2 chopped fresh chillies instead (add extra if want hot))
• 1 tbsp Tomato Puree
• 1 tbsp Garam Masala (Can use other curry powder blends)
• 1 tsp Paprika
• ½ tsp Tumeric
• 1 tin Chopped Tomatoes
• ½ tbsp Brown Sugar
• ½ Lime (juice only) (or vinegar)
• 350 ml Cold Water
• Pinch Salt
• 3 large Chicken Breasts (cut into bitesize pieces)
• 1 Onion (cut chunky)
• 1 Red Pepper (cut chunky)
• 1 Green Pepper (cut chunky)
• 1 tbsp Sunflower Oil (or Ghee )
• 1 tbsp Tandoori Curry Powder (substitute for other curry powder blends as desired)
• Handful Fresh chopped coriander leaves (substitute with 1 tsp dried leaf coriander)

Instructions Balti Curry Sauce

1. Finely dice 1 Onions. In a large pan, heat 1 tbsp Sunflower Oil on low-medium heat add the onions and gently fry for 5 minutes.
2. Add1 flat tbsp Garlic Puree, 2 tsp Chilli puree and1 tbsp Tomato Puree, stir through with the onions for 1 minute.
3. Stir 1 tbsp Garam Masala, 1 tsp Paprika and ½ tsp Tumeric into the onions.
4. Add 1 tin Chopped Tomatoes, ½ tbsp Brown Sugar, ½ Lime (juice only) and a Pinch Salt
5. Finally, pour in 350 ml Cold Water, and stir the sauce together whilst bringing it to a boil.
6. Turn down heat to a simmer and leave to thicken whilst cooking the chicken. Stir sauce occasionally.

Chicken with Peppers and Onions

1. Chop 3 large Chicken Breasts into bitesize pieces.Cut 1 Onion, 1 Red Pepper and 1 Green Pepper into large chunky pieces.In a seperate wok/pan on medium heat 1 tbsp Sunflower Oil. Add chicken, onions and peppers.
2. Stir in 1 tbsp Tandoori Curry Powder, and cook over medium heat for about 15 minutes, stirring regularly.
3. Check the chicken is cooked, by cutting into a chicken piece.
4. Then pour the sauce in with the chicken, peppers and onion. Stir together for about 5 minutes.
5. Use scissors to finely chop a Handful Fresh chopped coriander leaves and stir into the curry before serving.
6. Dish the curry into a balti dish with another sprinkle of fresh coriander. Serve with Indian side dishes such as rice, naan bread, samosas and onion bhajis.

23. Beef and Pepper Soup

Beef and Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Yield: [‘8’]

Beef and Pepper Soup is beef, bell peppers, lots of vegetables, aromatics and Basmati rice. A hardy and comforting soup.

Ingredients

• 1/4 cup cooking oil
• 4 carrots (peeled and diced)
• 2 medium bell peppers (diced, any color)
• 2 medium sweet onions (diced)
• 3 -4 celery stalks (diced)
• 1 quart beef stock
• 1 14 1/2 ounce can diced tomatoes and juice
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 – 3 teaspoons Worcestershire sauce
• 1 1/2 pounds cooked beef roast (diced)
• 1 bay leaf
• 1/2 cup Basmati rice (uncooked)

Instructions

1. Heat a large pot or Dutch oven over medium high heat. Add next 4 ingredients to hot oil. Cook, stirring occasionally, for about 20 minutes or until the vegetables are soft and the volume is reduced by half.
2. Add beef stock and stir to remove any bits from the bottom of the pan.
3. Add next 6 ingredients. Stir, cover and reduce heat to medium low. Simmer for 1 hour.
4. After 1 hour, stir in uncooked rice. Cover and continue to simmer for 15 minutes or until rice is tender.
5. Taste and adjust seasoning.

24. Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT27M · Total: PT437M · Yield: [‘8’, ‘8 servings’]

Delicious red beans and rice recipe made entirely in the Instant Pot!

Ingredients

• 1 pound dried red beans
• 2 tablespoons extra virgin olive oil
• 1 pound andouille sausage (sliced)
• 1 large yellow or white onion (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 2 celery stalks (diced)
• 6 garlic cloves (minced)
• 1 teaspoon salt (plus more to taste)
• 2 teaspoons Cajun seasoning
• 3 bay leaves
• 3 ½ cups water
• ½ teaspoon liquid smoke
• Cooked white rice for serving
• Thinly sliced green onions (for serving)
• Chipotle Tabasco

Instructions

1. Rinse the red beans. Add to a bowl, and cover the beans with about 1 inch of water.
2. Let sit for at least 6 hours or overnight. Drain the beans and set aside.
3. Press SAUTE on the Instant Pot. When hot, add the oil to the inner pot and swirl to coat.
4. Stir in the sliced sausage, and cook, stirring regularly, until browned, about 5-6 minutes.
5. Remove to a plate.
6. Stir in the onion, bell peppers, celery, garlic, salt, and Cajun seasoning.
7. Cook, stirring the entire time, until vegetables are soft, about 4-5 minutes.
8. Stir in the bay leaves, beans, water, and liquid smoke.
9. Close and lock the lid.
10. Turn the pressure release valve to SEALING.
11. Press MANUAL high pressure and adjust the time to 18 minutes.
12. Once the cooking time ends, let the pressure release naturally for 20 min.
13. Carefully turn the pressure release valve to VENTING to release any remaining pressure.
14. Remove the bay leaves.
15. Remove ⅔ of the beans, and set them aside.
16. Mash the remaining ⅓ of the beans.
17. Return the ⅔ of the beans to the pot, and stir in.
18. Stir in the sausage.
19. Press SAUTE, and simmer, stirring regularly, until slightly thickened.
20. Season with additional salt if necessary.
21. Serve with white rice topped with sliced green onions and a bit of Tabasco sauce, if desired.

25. Stuffed Pepper Skillet

Stuffed Pepper Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb (450 g) ground beef or ground turkey
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cooked white rice
• 1 cup marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Prepare the peppers: Rinse the peppers, slice off the tops and remove seeds and membranes. If you like, briefly blanch them in boiling water (2–3 minutes) to soften. Drain and set aside.
2. 2. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 4–5 minutes. Add garlic and cook 30 seconds. Add ground beef or turkey; cook until browned, breaking it up as it cooks. Season with salt, pepper, oregano, and paprika.
3. 3. Stir in cooked rice and marinara sauce; simmer 2–3 minutes to combine and heat through.
4. 4. Spoon filling into each pepper, packing it in to fill them thoroughly.
5. 5. Pour about 1/2 cup water or broth into the skillet. Return the stuffed peppers to the pan in an upright position if possible. Cover and simmer 12–15 minutes, until peppers are tender and filling is heated through.
6. 6. Uncover and sprinkle mozzarella cheese over the tops. Re-cover and cook 2–3 minutes, until cheese melts.
7. 7. Garnish with chopped parsley if desired; let stand a few minutes and serve.

26. Tofu Fajitas with Onions and Peppers

Tofu Fajitas with Onions and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) firm tofu, pressed and cut into thin fajita strips
• 1 tablespoon olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons lime juice
• 1 tablespoon fajita seasoning (or a mix of 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt)
• 2 tablespoons soy sauce or tamari (optional)
• 8 small flour tortillas (6-inch) or 4 large tortillas (8-inch)
• Optional toppings: chopped cilantro, lime wedges, sliced avocado, salsa, dairy-free sour cream

Instructions

1. Prepare the tofu and vegetables: press the tofu for 10 minutes to remove excess moisture, then cut into thin strips; slice peppers into thin strips and the onion into thin wedges; mince the garlic.
2. In a small bowl, whisk together lime juice, fajita seasoning, and soy sauce (if using). Toss the tofu strips with the marinade until evenly coated; let rest for 10 minutes.
3. Heat a large skillet over medium-high heat and add 0.5 tablespoon of olive oil. Add the onions and peppers; sauté until they are tender-crisp, about 5–7 minutes. Season with a pinch of salt and pepper; transfer to a plate.
4. In the same skillet, add the remaining 0.5 tablespoon olive oil. Add the marinated tofu and cook, stirring occasionally, until browned and slightly crisp on the edges, about 6–8 minutes.
5. Return the vegetables to the pan with the tofu; stir to combine and cook 1–2 minutes to reheat and meld flavors. Taste and adjust seasoning as needed.
6. Warm the tortillas, then fill each with the tofu and vegetable mixture. Serve with your choice of toppings such as cilantro, lime wedges, avocado, salsa, and dairy-free sour cream.

27. Unstuffed Pepper Pasta

One-Pot Unstuffed Pepper Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

If you love stuffed peppers, try this deconstructed version! So easy to make and ready in under 30 minutes.

Ingredients

• 1 lb lean ground beef
• 2 cups Ditali pasta (uncooked (or other small pasta like orzo))
• 2 green peppers (chopped)
• 1 sweet onion (chopped)
• 1 jar pasta sauce (24oz/650ml jar )
• ½ tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp Worcestershire sauce
• 2 cups beef broth
• 2 cups cheddar cheese (shredded)
• 2 green onions (chopped, for garnish (optional))

Instructions

1. Add ground beef, onions and green pepper to a Dutch oven over medium high heat. Stir to break up the beef.
2. Cook for about 3 minutes and then add in the spices and Worcestershire sauce. Continue cooking until beef is browned, about 5 minutes.
3. Stir in pasta sauce and beef broth. Bring to a boil.
4. Mix in uncooked pasta and reduce heat to medium. Cook for about 15 minutes, stirring occasionally, until pasta is tender.
5. Remove from heat and add in shredded cheese. Serve immediately. Garnish with green onions, if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.