Stuffed Cubanelle Peppers
Makes 4 servings
Ingredients
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TO MAKE THE TOMATO SAUCE
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2 tablespoons olive oil
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4 cups tomato, peeled and seeded
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2 cloves garlic, crushed
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¼ teaspoon oregano (dry, ground)
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1 teaspoon salt, (or to taste)
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¼ teaspoon pepper (freshly-cracked, or ground), (or to taste)
TO MAKE THE STUFFING -
1 cup brown rice
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2 tablespoons olive oil
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1 large red onion, grated
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2 garlic cloves, crushed
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1 pound ground chicken breast, [0.45 kg] or ground turkey
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1½ teaspoon salt, (or more, to taste)
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½ teaspoon black pepper (freshly-cracked, or ground)
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1 teaspoon chili flakes or chili powder
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½ cup of chicken stock
TO ASSEMBLE THE STUFFED PEPPERS -
8 cubanelle peppers
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A bunch of basil leaves or fresh parsley or cilantro to garnish
Instructions
To make the tomato sauce, heat a tablespoon of olive oil in a skillet over low heat.
Add the tomatoes and garlic. Cover and simmer until the tomatoes are cooked through. Mash them with a potato masher. Add oregano, salt, and pepper to taste. Set aside.
In a large bowl, soak the rice in enough water to cover it, plus an inch. Let it rest for an hour.
Heat the oil over very low heat in a skillet, add the onion and garlic, and cook and stir until they release their aroma. Stir in the chicken, salt, pepper, and chili powder. Increase heat to medium and simmer covered for five minutes.
To cook the rice, remove all rice from the water. Add the rice to the skillet and stir. Add 1 cup of the water in which the rice was soaked and a cup of the tomato sauce you prepared previously (set the rest aside), and chicken stock.
Simmer until almost all the liquid evaporates. Cover tightly, lower heat to the minimum, and simmer for five minutes. Remove the pan from the heat. Mix in the chopped basil.
Preheat oven to 400 ºF [200 ºC].
To clean the cubanelle peppers, cut a slit in the cubanelle peppers and scoop out the seeds and white parts with a small spoon.
Stuff the peppers with the chicken mixture.
Pour the remaining tomato sauce into a baking pan big enough to accommodate the peppers, or divide it between two smaller pans.
Place the peppers in the tomato sauce. Cover tightly with aluminum foil. Bake for 25 minutes. Remove from the oven, garnish with the basil leaves, and serve.
Recipe from Tia Clara
Classic Chicken Salad
Makes 6 servings
Ingredients
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2 cups shredded chicken breast (can use 1 rotisserie chicken), cooked & cooled
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½ cup mayo
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1 tablespoon Dijon mustard
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1 rib celery (chopped)
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½ medium onion (chopped)
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1 tablespoon chopped parsley
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¼ teaspoon salt
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⅛ teaspoon fresh ground black pepper
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buns for serving
Instructions
Add all ingredients to a large bowl and mix to combine.
Place ~⅓ cup of mixture on buns and enjoy. Or refrigerate chicken salad for later use.
Recipe from Fox Valley Foodie
Baked Cauliflower Parmesan
with Zucchini & Crispy Butter Beans
Makes 2 servings
Ingredients
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1 zucchini
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10 oz cauliflower florets
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13.4 oz butter beans
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1 onion
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3 garlic cloves
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1 tbsp Italian seasoning blend
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14.5 oz crushed tomatoes
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3 tbsp panko breadcrumbs
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2 tbsp vegan parmesan
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½ oz fresh basil
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3 tbsp olive oil*
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Salt and pepper*
Instructions
Preheat the oven to 425°F. Trim and halve the zucchini, and slice into quarters lengthwise. Chop cauliflower florets into bite-size pieces. Drain and rinse the butter beans, and pat dry. Peel and dice the onion. Peel and mince the garlic.
Place sliced zucchini and chopped cauliflower florets on a baking sheet and toss with Italian seasoning blend, 1 tbsp olive oil, and a pinch of salt and pepper. Roast until lightly browned and crisp, 15 to 18 minutes.
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and a pinch of salt. Cook until onion becomes translucent, 2 to 3 minutes. Add tomatoes and cook until sauce is slightly thickened, 5 to 7 minutes. Reduce heat to low and cover to keep warm.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add butter beans and a pinch of salt and pepper, and cook until beans are browned and crisp in places, 5 to 8 minutes. Add panko breadcrumbs and parmesan, toss to combine, and continue cooking until breadcrumbs begin to brown, 2 to 3 minutes.
Tear basil leaves into bite-size pieces. Divide tomato sauce between shallow bowls. Add crispy butter beans and roasted vegetables. Top the baked cauliflower parmesan with zucchini and crispy butter beans with torn basil. Bon appétit!
Recipe from Purple Carrot