Cooking With Peppers: 50 Delicious Pepper Recipes [2 ed.] 1708831649, 9781708831646

Citation preview

Cooking With Peppers 50 Delicious Pepper Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Peppers Italian Style 9 New Brunswick Style Peppers with Potatoes 12 Awesome Pepper Pickles 13 Edible Egg in Pepper Ring 14 Flavorful Peppers 15 Dream Sweet & Savory Peppers 16 Delish Corn & Green Chiles Bake 17 Festive Pepper Jelly 18 Impressive Peppered Shrimp Alfredo 19 Summery Pepper Salad 22 Saint Anne’s Peppers & Sausage 23 Super Easy Peppers 24 Party-Time Stuffed Peppers 25 Yummy Pepper Jelly Bite 26

Peppered Shrimp Linguine 27 Gourmet Stuffed Peppers 28 Filling Peppers Soup 29 Peppers with Steak Chinese Style 32 Smoky Pepper Sandwich 33 Thursday’s Dinner 34 Main Course Stuffed Peppers 35 Heartiest Pepper Dinner 36 Australian Style Dinner 37 Peppers with Beef Asian Style 38 Easiest Pepper Treat 39 Cheesy Snack Time Pepper Dip 42 Pepper Relish Asian Style 43 Mediterranean Pancakes 44 Mexican Burgers 46 Soul Warming Soup 47

Italian Peppered Rice 48 Szechuan Chicken 49 Melt-in-Your-Mouth Meatloaves 52 Indian Lamb Curry 53 Delightful Pepper Hummus 55 Melt-in-Your-Mouth Meatloaves 56 Simplest Beans 57 Sweet & Spicy Pepper Pickle 58 Weeknight Peppers & Sausage Meal 59 Classic Stuffed Peppers 62 Stuffed Peppers Mexican Style 63 Hearty Pepper Stew Pennsylvania Style 64 Warm Pepper Salad Moroccan Style 65 Stuffed Peppers Side Dish 66 Italian Dinner 67 Asian Style Beef with Peppers 68

Mexican Pepper Appetizer 69 Enjoyable Pepper Frittata 72 Cajun Jalapeno Cabbage 74 Moist Pepper Burgers 75 Pepper Hummus Deux 76 Family-Friendly Noodle Casserole 77 Jerk Chicken I 79 Kingston Curry Chicken 82 Jamaican Wings 83 Montego Bay Chicken 84 Caribbean Style Fettuccine 85 Jamaican Wings II 86 Pepper, Balsamic, Dijon, and Raisins Brown Rice (Salad I) 87 Peppers, Onions, and Cheddar Brown Rice 88 Authentic Enchiladas 89 Easy Latin Style Rice 92

Peppers, Kidney Beans, Mushrooms, and Almonds Brown Rice 93 Mushroom Loaf 94 Easy Thai Style Brown Rice 95

Peppers

Italian Style

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 3 Calories 205 kcal Fat 19 g Carbohydrates 8g Protein 1.3 g Cholesterol 0 mg Sodium 5 mg

Ingredients 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 1/2 cloves garlic, sliced 1 tbsp balsamic vinegar 1/4 C. extra virgin olive oil 1/2 tsp chopped fresh basil

1/2 tsp chopped fresh parsley salt and pepper to taste

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Arrange the bell peppers over the rack and cook everything in the oven for about 15 minutes. 3. Transfer the peppers into a bowl and immediately, cover with the plastic wrap and keep it aside to cool. 4. With your hands rub the skin of the peppers and remove it. 5. Rinse them under cold water then cut each pepper in half. 6. Discard the seeds and stem then cut it into strips. 7. In a bowl, add the pepper strips with the remaining ingredients and stir to combine.

Peppers Italian Style

9

NEW BRUNSWICK STYLE

Peppers with Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 389 kcal Fat 18.4 g Carbohydrates 53.5g Protein 5.2 g Cholesterol 0 mg Sodium 14 mg

Ingredients 1/3 C. olive oil 6 potatoes, sliced 2 large red bell peppers, sliced into rings

1 large sweet onion, peeled and chopped salt and pepper to tast

Directions 1. In a large frying pan, heat the oil on medium-high heat and fry the potatoes for about 5 minutes. 2. Stir in the onions, peppers, salt and black pepper and cook, stirring occasionally for about 15 minutes.

12

New Brunswick Style Peppers with Potatoes

Awesome

Pepper Pickles

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 6 Calories 62 kcal Fat 0.2 g Carbohydrates 14.7g Protein 0.6 g Cholesterol 0 mg Sodium 70 mg

Ingredients 1 C. water 1/2 C. distilled white vinegar 1/3 C. white sugar

kosher salt to taste 3 red bell peppers, halved, or more to taste

Directions 1. 2. 3. 4. 5.

In a pan, mix together the vinegar, water, sugar and salt and bring it to a boil. Stir in the bell pepper and reduce the heat to medium-low. Simmer everything for about 8-10 minutes and remove everything from the heat. In the sterilized jars, transfer the bell peppers with liquid. Tightly, cover the jars with the lids and refrigerate for about 8 hours to overnight.

Awesome Pepper Pickles

13

EDIBLE EGG

in Pepper Ring

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 74 kcal Fat 5g Carbohydrates 0.8g Protein 6.4 g Cholesterol 186 mg Sodium 225 mg

Ingredients 1 large egg 1 (1/4 inch thick) ring bell pepper salt and ground black pepper to taste

Directions 1. 2. 3. 4.

Heat a nonstick frying pan on medium heat and arrange the bell pepper ring in the center of the pan. Carefully, crack the egg in the bell pepper ring. Cook everything for about 2-3 minutes per side. Serve with a sprinkling of salt and black pepper.

14

Edible Egg in Pepper Ring

Flavorful

Peppers

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 115 kcal Fat 9.9 g Carbohydrates 4.3g Protein 2.8 g Cholesterol 31 mg Sodium 86 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 tomato, diced 1 tbsp chopped pimento pepper 1 tbsp minced garlic 1 tbsp minced fresh chives 1 tbsp minced fresh parsley

1 tbsp dried basil 1 large green bell pepper, top and seeds removed 1 large red bell pepper, top and seeds removed

Directions 1. 2. 3. 4.

In a bowl, mix together all the ingredients except the bell peppers. Stuff the peppers with the cream cheese mixture evenly. Carefully, cut each bell pepper into 4 pieces and arrange everything in a baking dish. Refrigerate, covered for about 2 hours.

Flavorful Peppers

15

DREAM SWEET

& Savory Peppers

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 38 kcal Fat 0.5 g Carbohydrates 8g Protein 1.7 g Cholesterol 0 mg Sodium 178 mg

Ingredients 2 poblano chile peppers, cut into thin strips 1/4 C. tangerine juice 1 pinch dried parsley, or to taste

1 pinch garlic salt

Directions 1. In a bowl, place the poblano peppers, parsley, garlic and tangerine juice and stir to combine. 2. In a skillet, add the pepper mixture on medium heat and cook everything for about 5-10 minutes.

16

Dream Sweet & Savory Peppers

Delish Corn

& Green Chiles Bake

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 528 kcal Fat 46.1 g Carbohydrates 24.3g Protein 9.5 g Cholesterol 133 mg Sodium 874 mg

Ingredients 1 (8 oz.) package cream cheese 1/2 C. butter 1 (5 oz.) can evaporated milk

1 (10 oz.) package frozen corn kernels 1 (4 oz.) can diced green chiles

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a pan melt the butter and cream cheese and stir in the remaining ingredients. Transfer the mixture into an 8x8-inch baking dish. Cook everything in the oven for about 20 minutes.

Delish Corn & Green Chiles Bake

17

FESTIVE

Pepper Jelly

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 28 Calories 182 kcal Fat 0g Carbohydrates 46.9g Protein 0.1 g Cholesterol 0 mg Sodium 1 mg

Ingredients 1 1/2 C. finely chopped green bell pepper 1 1/2 C. distilled white vinegar 6 1/2 C. white sugar

3 oz. liquid pectin

Directions 1. In a large stainless steel pan, mix together all the ingredients except the liquid pectin and bring it to a boil. 2. Cook, stirring continuously for about 6 minutes. 3. Stir in the liquid pectin and boil, stirring continuously for about 3 minutes. 4. With a slotted spoon, discard the foam from the top and remove everything from the heat. 5. In sterilized jars, transfer the jelly, leaving about 1/2-inch of space from the top. 6. Seal the jars tightly and process everything in the boiling water canner for at least 5 minutes.

18

Festive Pepper Jelly

Impressive

Peppered Shrimp Alfredo

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 707 kcal Fat 45 g Carbohydrates 50.6g Protein 28.4 g Cholesterol 201 mg Sodium 1009 mg

Ingredients 12 oz. penne pasta 1/4 C. butter 2 tbsp extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1/2 lb. portobello mushrooms, diced 1 lb. medium shrimp, peeled and deveined

1 (15 oz.) jar Alfredo sauce 1/2 C. grated Romano cheese 1/2 C. cream 1 tsp cayenne pepper, or more to taste Salt and pepper to taste 1/4 C. chopped parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan of lightly salted boiling water, cook the pasta for about 8-10 minutes. Drain well. Meanwhile in a pan, heat the oil and butter on medium heat and sauté the onion for about 2 minutes. Stir in the mushrooms, red pepper and garlic and sauté everything for about 2 minutes on mediumhigh heat. Add the shrimp and cook till pink. Stir in the cream, Romano cheese and Alfredo sauce and bring it all to a gentle simmer. Simmer, stirring continuously for about 5 minutes. Stir in the pasta and seasonings and remove everything from the heat. Serve with a sprinkling of parsley.

Impressive Peppered Shrimp Alfredo

19

SUMMERY

Pepper Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 53 kcal Fat 0.4 g Carbohydrates 13g Protein 2g Cholesterol 0 mg Sodium 7 mg

Ingredients 14 green bell peppers, seeded and cut it into strips 6 cloves garlic, minced 1 C. fresh lemon juice

salt and pepper to taste

Directions 1. 2. 3. 4.

Set the broiler of your oven. In a large baking dish, place the bell pepper strips and garlic. Sprinkle everything with the salt and black pepper and drizzle with half of lemon juice. Arrange the baking dish over the top rack and cook everything under the broiler for about 20 minutes, stirring occasionally. 5. In a bowl, transfer the bell peppers with the pan juices. 6. Add the remaining lemon juice and toss everything to coat well. 7. This salad can be served warm and chilled as well.

22

Summery Pepper Salad

Saint Anne’s

Peppers & Sausage

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 461 kcal Fat 39.4 g Carbohydrates 7g Protein 17.1 g Cholesterol 96 mg Sodium 857 mg

Ingredients 6 (4 oz.) links sweet Italian sausage 2 tbsp butter 1 yellow onion, sliced 1/2 red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 green bell pepper, sliced 1 tsp dried basil

1 tsp dried oregano 1/4 C. white wine

Directions 1. 2. 3. 4. 5. 6.

Heat a large skillet on medium heat and cook the sausage till browned completely. Remove everything from the skillet and cut it into slices. In a skillet, melt the butter on medium heat and sauté the onions and garlic for about 2-3 minutes. Stir in the remaining ingredients and cook till the peppers become soft. Stir in the sausage and reduce the heat to low. Simmer, covered for about 15 minutes.

Saint Anne’s Peppers & Sausage

23

SUPER EASY

Peppers

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 63 kcal Fat 3.2 g Carbohydrates 3.9g Protein 5.2 g Cholesterol 12 mg Sodium 308 mg

Ingredients 3 green bell peppers, cut into large chunks 1/2 C. sliced jalapeno peppers 1 pinch dried oregano

1 C. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

24

Set your grill for medium-high heat and lightly, grease the grill grate. Arrange the pepper chunks, cut-side down onto the grill and cook everything for about 3-5 minutes. Change the sides of bell peeper chunks and top them with the jalapeño pepper slices. Divide the mozzarella cheese over the pepper slices evenly and sprinkle with oregano. Cook everything on the grill till the cheese is melted.

Super Easy Peppers

Party-Time

Stuffed Peppers

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 248 kcal Fat 9.4 g Carbohydrates 25.6g Protein 16 g Cholesterol 46 mg Sodium 564 mg

Ingredients 1 lb. ground beef 1/2 C. uncooked long grain white rice 1 C. water 6 green bell peppers 2 (8 oz.) cans tomato sauce 1 tbsp Worcestershire sauce

1/4 tsp garlic powder 1/4 tsp onion powder salt and pepper to taste 1 tsp Italian seasoning

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else. In a pan, add the water and rice and bring it to a boil. Reduce the heat and simmer, covered for about 20 minutes. Heat a large skillet on medium heat and cook the beef till it is browned completely. Remove the tops, seeds and membranes of the bell peppers and arrange everything in a baking dish, cut-side upwards. In a bowl, mix together the cooked rice, beef, 1 can of the tomato sauce, Worcestershire sauce, onion powder, garlic powder, salt and black pepper. In another bowl, mix together the Italian seasoning and remaining can of tomato sauce. Stuff the bell peppers with the rice mixture evenly and top them with the tomato sauce mixture. Cook everything in the oven for about 1 hour, coating with the sauce mixture occasionally.

Party-Time Stuffed Peppers

25

YUMMY PEPPER

Jelly Bite

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 6 Calories 197 kcal Fat 13 g Carbohydrates 18.5g Protein 2.9 g Cholesterol 41 mg Sodium 118 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1/2 C. mild pepper jelly

Directions 1. Place the pepper jelly over the cream cheese block evenly.

26

Yummy Pepper Jelly Bite

Peppered

Shrimp Linguine

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 481 kcal Fat 18.3 g Carbohydrates 47.5g Protein 31.5 g Cholesterol 203 mg Sodium 257 mg

Ingredients 1 (8 oz.) package linguine pasta 1 tbsp olive oil 6 cloves garlic, minced 1/2 C. chicken broth 1/4 C. white wine 1 lemon, juiced 1/2 tsp lemon zest salt to taste Freshly ground black pepper to taste

1 lb. fresh shrimp, peeled and deveined 1/4 C. butter 2 jalapeño peppers, chopped 3 tbsp chopped fresh parsley 1 tbsp chopped fresh basil

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan of lightly salted boiling water, cook the linguine for about 9-13 minutes. Drain well. In a large skillet, heat the oil on medium heat and sauté the garlic for about 1 minute. Stir in the lemon zest, wine, broth, lemon juice, salt and black pepper and reduce the heat. Simmer everything till the liquid reduces to half. Stir in the remaining ingredients and cook it all for about 2-3 minutes. Stir in the linguine and cook for about 2 minutes.

Peppered Shrimp Linguine

27

GOURMET

Stuffed Peppers

Prep Time: 30 mins Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 310 kcal Fat 20.4 g Carbohydrates 17.2g Protein 13.7 g Cholesterol 54 mg Sodium 511 mg

Ingredients 1/2 C. cooked rice 2 tbsp olive oil, divided 1/8 C. minced carrots 1/8 C. celery 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise 1/2 lb. ground beef 1/4 lb. pancetta or lightly smoked turkey bacon, diced

1 1/2 C. prepared marinara sauce 1/4 C. red wine 1/2 tsp red pepper flakes 1/3 C. heavy cream 1/2 C. grated Parmesan cheese, divided

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a large skillet, heat 1 tbsp of the oil on medium heat and sauté the celery and carrot for about 5 minutes. 3. Stir in the pancetta and beef and cook till browned completely. 4. Discard the excess liquid from the skillet. 5. Stir in the wine, marinara sauce and red pepper flakes and simmer everything for about 10 minutes. 6. Stir in the cooked rice, cream and 1/2 of the Parmesan and simmer everything for about 5 minutes. 7. Stuff the bell peppers with the rice mixture evenly. 8. Drizzle everything with the remaining oil and sprinkle with the remaining Parmesan. 9. Cook everything in the oven for about 30 minutes. 28

Gourmet Stuffed Peppers

Filling

Peppers Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 10 Calories 384 kcal Fat 24.4 g Carbohydrates 22.2g Protein 18 g Cholesterol 77 mg Sodium 1408 mg

Ingredients 2 lb. ground beef 1 green bell pepper, chopped 1 (29 oz.) can tomato sauce 1 (29 oz.) can diced tomatoes 2 cubes beef bouillon cube 1/4 C. packed brown sugar 2 tsp salt 1 tsp ground black pepper

1 tbsp soy sauce 2 C. cooked white rice

Directions 1. 2. 3. 4. 5.

Heat a Dutch oven on medium-high heat and cook the beef till browned completely. Discard the fat from the pan. Stir in the bell peppers and sauté everything for about 3 minutes. Stir in the remaining ingredients except the rice and reduce the heat to low. Simmer, covered for about 30-45 minutes.

Filling Peppers Soup

29

PEPPERS

with Steak Chinese Style

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 312 kcal Fat 15.4 g Carbohydrates 17g Protein 26.1 g Cholesterol 69 mg Sodium 972 mg

Ingredients 1 lb. beef top sirloin steak, cut into 1/2-inch thick slices 1/4 C. soy sauce 2 tbsp white sugar 2 tbsp cornstarch 1/2 tsp ground ginger

3 tbsp vegetable oil, divided 1 red onion, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 2 tomatoes, cut into wedges

Directions 1. In a bowl, add the ginger, cornstarch, sugar and soy sauce and beat till the sugar dissolves completely. 2. Add the steak slices and coat them with the mixture generously. 3. In a large skillet, heat 1 tbsp of the oil on medium-high heat and sear the beef in batches for about 3 minutes. 4. Now, combine all the beef in the skillet with the onion and stir fry everything for about 2 minutes. 5. Stir in the bell pepper and cook everything for about 2 minutes. 6. Add the tomatoes and stir to combine well. 7. Serve immediately.

32

Peppers with Steak Chinese Style

Smoky Pepper Sandwich

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 461 kcal Fat 9.6 g Carbohydrates 74.7g Protein 20.3 g Cholesterol 13 mg Sodium 1018 mg

Ingredients 1 eggplant, seeded and cut lengthwise into 1/4 inch slices 1 red bell pepper, sliced into thin strips salt and pepper to taste 1 French baguette, cut in half lengthwise. 2 oz. soft goat cheese

1/4 C. tapenade (olive spread) 1/4 C. grated Parmesan cheese

Directions 1. Set the broiler of your oven. 2. In a baking sheet, arrange the bell pepper and eggplant slices and cook everything under the broiler for about 5-10 minutes. 3. Spread the goat cheese and tapenade over the bottom half of the baguette. 4. Place the eggplant and bell pepper on top and sprinkle with Parmesan. 5. Top everything with the remaining half of the baguette and cut it into 4 pieces. 6. These sandwiches can be served hot or cold as well.

Smoky Pepper Sandwich

33

THURSDAY’S

Dinner

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 528 kcal Fat 17.8 g Carbohydrates 59.8g Protein 34 g Cholesterol 61 mg Sodium 424 mg

Ingredients

Directions

8 oz. bow-tie pasta 1/4 C. olive oil, divided 1 lb. skinless, boneless chicken breast halves, cut into bite-size pieces 2 zucchini, cut into matchsticks 2 yellow squashes, cut into matchsticks 1 onion, chopped 1 red bell pepper, cut into 1/4-inch dice 4 cloves garlic, minced 2 1/2 C. lowchicken broth 3 tbsp cornstarch 5 tbsp lemon juice 1/2 tsp salt 1/2 tsp freshly ground black pepper

1. In a large pan of lightly salted boiling water, cook the pasta for about 12 minutes. 2. Drain well. 3. In a large skillet, heat 2 tbsp of the oil on medium-high heat and sauté the onion for about 5 minutes. 4. Transfer the chicken into a bowl. 5. In the same skillet, heat 2 tbsp of the oil on medium-high heat and sauté the bell pepper, squash, zucchini and onion for about 5-10 minutes. 6. Meanwhile in a bowl, mix together the broth and cornstarch. 7. In the skillet, stir in the chicken and cornstarch mixture and bring it to a boil. 8. Cook everything for about 1-2 minutes. 9. Stir in the lemon juice, salt and black pepper. 10. Add the pasta and stir to combine well.

34

Thursday’s Dinner

Main Course

Stuffed Peppers

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 280 kcal Fat 15.6 g Carbohydrates 10.2g Protein 25.4 g Cholesterol 84 mg Sodium 433 mg

Ingredients 4 green bell peppers, tops removed, seeded 1 lb. ground turkey 2 tbsp olive oil 1/2 onion, chopped 1 C. sliced mushrooms 1 zucchini, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped

1 C. fresh spinach 1 (14.5 oz.) can diced tomatoes, drained 1 tbsp tomato paste Italian seasoning to taste garlic powder to taste salt and pepper to taste

Directions 1. Set your oven to 350 degrees F. 2. With some foil, wrap the bell peppers completely and arrange everything in a baking dish in a single layer. 3. Cook everything in the oven for about 15 minutes. 4. Remove everything from the oven and discard the foil. 5. Heat a large skillet on medium heat and cook the turkey till browned completely. 6. Transfer the turkey into a bowl. 7. In the same skillet, heat the oil and sauté the bell peppers, zucchini, mushrooms, onion and spinach till tender. 8. Add the turkey and the remaining ingredients and stir to combine well. 9. Stuff the bell peppers with the turkey mixture and cook everything in the oven for about 15 minutes. Main Course Stuffed Peppers

35

HEARTIEST

Pepper Dinner

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 370 kcal Fat 10.4 g Carbohydrates 50.2g Protein 14.8 g Cholesterol 24 mg Sodium 564 mg

Ingredients 2 tbsp oil, divided 1 lb. boneless beef sirloin steak, cut into thin strips 1 medium onion, thinly sliced 1 medium green bell pepper, thinly sliced 1 (6.9 oz.) package ZATARAIN'S(R) Spanish Rice 1 1/2 C. water

1 (14.5 oz.) can diced tomatoes, undrained 8 (8 inch) flour tortillas

Directions 1. In a large skillet, heat 1 tbsp of the oil on medium-high heat and stir fry the beef for about 3-5 minutes. 2. Transfer the beef into a bowl. 3. In the same skillet, heat the remaining oil and stir fry the vegetables for about 2 minutes. 4. Transfer the vegetables into the bowl with the beef. 5. In the same skillet, mix together the rice mix, tomatoes and water and bring it to a boil. 6. Reduce the heat to low and simmer, covered or about 25 minutes. 7. Add the beef mixture and cook till heated completely. 8. Serve the beef mixture in warm tortillas.

36

Heartiest Pepper Dinner

Australian Style Dinner

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 422 kcal Fat 23.4 g Carbohydrates 35g Protein 19.7 g Cholesterol 57 mg Sodium 273 mg

Ingredients 2 tbsp olive oil 1 lb. flank steak, cut it into strips 1 onion, thinly sliced 1 tsp minced garlic 1 (6 oz.) package fresh button mushrooms, sliced 1 red bell pepper, cut it into strips

1 yellow bell pepper, cut it into strips 1 (14.4 oz.) can diced tomatoes 1 tsp smoked sweet paprika 1 (1 lb.) package potato gnocchi

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large skillet, heat the oil on high heat and stir fry the beef for about 2 minutes. Transfer the beef into a bowl and cover it with foil to keep it warm. In the same skillet, stir fry the onion and garlic for about 5 minutes on medium heat. Stir in the bell peppers and mushrooms and cook everything for about 5 minutes. Add the tomatoes and paprika and bring it all to a boil on medium-high heat. Reduce the heat to low and simmer everything for about 5 minutes. Add the beef and stir to combine. Meanwhile in a large pan of lightly salted boiling water, cook the gnocchi for about 2-3 minutes. Drain well and add everything into the skillet with the beef mixture and stir to combine.

Australian Style Dinner

37

PEPPERS

with Beef Asian Style

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 466 kcal Fat 19.8 g Carbohydrates 45.4g Protein 24.7 g Cholesterol 69 mg Sodium 414 mg

Ingredients 1 C. dry jasmine rice 2 C. water 1 lb. lean ground beef 1 tbsp olive oil 1 red bell pepper, chopped 1 green bell pepper, chopped 1/4 C. chopped fresh parsley 2 large cloves garlic, thinly sliced 2 tbsp minced fresh ginger root

1/4 tsp crushed red pepper 1/4 tsp salt 1/4 tsp ground black pepper 1/4 C. beef stock 1 tbsp low-sodium soy sauce 1 tsp chile paste 1/2 tsp Worcestershire sauce

Directions 1. 2. 3. 4. 5.

In a pan, add the water and rice and bring it to a boil. Reduce the heat and simmer, covered for about 20 minutes. Meanwhile heat a large skillet on medium heat and cook the beef till browned completely. Drain the fat and transfer the beef into a bowl. In the same skillet, heat the oil on medium heat and sauté the bell peppers, ginger, garlic, parsley, red pepper, salt and black pepper till tender. 6. Stir in the beef, broth, chile paste, Worcestershire sauce and soy sauce and cook till heated completely. Serve alongside the rice.

38

Peppers with Beef Asian Style

Easiest

Pepper Treat

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 6 Calories 127 kcal Fat 6.8 g Carbohydrates 15.6g Protein 2.6 g Cholesterol 0 mg Sodium 399 mg

Ingredients 2 tbsp olive oil 4 green tomatoes, chopped 1 green bell pepper, chopped 2 celery, chopped

1 bunch green onions, chopped 2 tbsp apple cider vinegar

Directions 1. In a large skillet, heat the oil on medium heat and sauté the all ingredients for about 5-10 minutes.

Easiest Pepper Treat

39

CHEESY

Snack Time Pepper Dip

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 48 Calories 101 kcal Fat 6.8 g Carbohydrates 3g Protein 6.9 g Cholesterol 26 mg Sodium 391 mg

Ingredients 1 (2 lb.) loaf processed cheese, cubed 1 (15 oz.) can turkey chili 2 (10 oz.) cans diced tomatoes with green chile peppers

2 (10 oz.) cans chunk chicken, drained and flaked 1 C. sour cream

Directions 1. In a double broiler, melt the processed cheese. 2. Add the remaining ingredients and stir to combine well. 3. Cook everything till it is all heated completely.

42

Cheesy Snack Time Pepper Dip

Pepper

Relish Asian Style

Prep Time: 30 mins Total Time: 3 hrs 15 mins Servings per Recipe: 64 Calories 88 kcal Fat 0.3 g Carbohydrates 21.4g Protein 1.1 g Cholesterol 0 mg Sodium 156 mg

Ingredients 12 large green tomatoes, cut into large chunks 6 large green bell peppers, cut into large chunks 6 large red bell peppers, cut into large chunks 10 large onions, cut into large chunks 4 C. boiling water, or as needed 4 C. vinegar

5 C. white sugar 1 tbsp salt 2 tsp ground turmeric 1 (8 oz.) jar mustard 6 (1 pint) canning jars with lids and rings

Directions 1. In a food processor, add the bell peppers, green tomatoes and onions and pulse till chopped roughly. 2. Transfer the vegetable mixture into a large bowl. Add boiling water over the vegetables and drain well. 3. In a large pan, add the drained vegetable mixture, sugar, mustard, turmeric, salt and vinegar and bring it to a boil. Cook everything for about 10 minutes. 4. In the boiling water, sterilize the jars, lids, and rings for about 5 minutes. Transfer the relish into hot sterilized jars, leaving about 1/4-inch space from the top. Remove the air bubbles with a knife, running it through the relish. 5. Cover the jars with the lids and screw on rings tightly. In a large pan of water, place a rack and bring everything to a boil. Carefully, arrange the jars onto the rack and again bring them to a boil. 6. Process the pan, covered for about 15 minutes. Transfer the jars onto a cloth covered surface and keep it aside to cool completely. 7. Preserve everything in a cool and dark place. Pepper Relish Asian Style

43

MEDITERRANEAN

Pancakes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 296 kcal Fat 15.5 g Carbohydrates 19.5g Protein 19.1 g Cholesterol 109 mg Sodium 657 mg

Ingredients 1/2 red bell pepper 3/4 C. cold mashed potatoes 1 egg, beaten 2 tbsp dry bread crumbs 1 pinch salt and freshly ground black pepper 1 lb. scallops 1 tsp olive oil

cayenne pepper to taste 1/4 C. fresh whole basil leaves 1 tbsp butter 1 tbsp capers 1/4 C. water

Directions 1. 2. 3. 4. 5.

Set the broiler of your oven and arrange the oven rack about 6 inches from the heating element. Line a baking sheet with foil. Arrange the bell peppers, cut-side down onto the prepared baking sheet. Cook everything under the broiler for about 5-8 minutes. Transfer the peppers into a bowl and immediately with plastic wrap cover the bowl tightly and keep it aside for about 20 minutes. 6. Remove the skin, seeds and membrane of the peppers, then slice them thinly. 7. In a bowl, mix together the mashed potatoes, breadcrumbs, egg, salt and black pepper. 8. In a large skillet, heat the oil on medium heat and add the desired amount of the mixture and cook everything for about 7 minutes. 9. Carefully, change the side and cook everything for about 5-7 minutes. 10. Repeat with the remaining mixture. 44

Mediterranean Pancakes

11. With a paper towel, wipe out the skillet and heat on high heat. 12. Add the scallops, oil, cayenne pepper and salt and mix well and arrange the mixture in the center. 13. Arrange the red peppers around the scallop mixture. 14. Cook everything for about 3-4 minutes and transfer the scallops to a plate, leaving the bell peppers in the skillet. 15. Add the butter, basil, capers and water with the red bell peppers and stir to combine. 16. Remove everything from the heat. 17. Arrange the pancakes onto serving plates and top them with the scallops evenly. 18. Serve with a topping of the veggie sauce.

45

MEXICAN

Burgers

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 187 kcal Fat 6.2 g Carbohydrates 29.4g Protein 7.5 g Cholesterol 38 mg Sodium 1012 mg

Ingredients 1 egg, beaten 1 C. shredded Tex-Mex cheese blend 1/2 C. finely chopped green onions (white portion only) 1/2 (8 oz.) jar pickled jalapenos, drained and chopped, or to taste 1 (4 oz.) can canned diced green chiles, drained

4 C. prepared mashed potatoes 3/4 C. panko bread crumbs 1/2 tsp ground cumin 1/2 tsp chili powder 3/4 C. prepared salsa

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a baking sheet. 2. In a large bowl, mix together the Tex-Mex cheese, egg, mashed potatoes, green chilies, jalapeños and green onions. 3. Make 8 equal sized patties from the mixture. 4. In another bowl, mix together the breadcrumbs, chili powder and cumin. 5. Arrange the patties onto the prepared baking sheet in a single layer. 6. Top each patty with about 1 1/2 tbsp of the salsa and sprinkle with the breadcrumb mixture evenly. 7. Cook everything in the oven for about 20 minutes.

46

Mexican Burgers

Soul Warming Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 322 kcal Fat 15.5 g Carbohydrates 42.8g Protein 8g Cholesterol 42 mg Sodium 213 mg

Ingredients 2 tbsp butter 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 2 C. chicken broth 1 lb. red potatoes, cut into chunks 1/4 tsp ground white pepper

1/4 tsp ground cumin 3 1/2 C. whole kernel corn 4 oz. kielbasa, halved and sliced 1/3 C. milk 1/3 C. heavy cream

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, bell peppers and garlic for about 10-15 minutes. 2. Stir in the potatoes, cumin, white pepper and broth and bring it to a boil. 3. Reduce the heat to low and simmer everything covered for about 20 minutes. 4. In a blender, add half of the corn and pulse till smooth. 5. In the soup pan, stir in the kielbasa, pureed corn, remaining corn, cream and milk and simmer everything for about 20 minutes.

Soul Warming Soup

47

ITALIAN

Peppered Rice

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 131 kcal Fat 2.4 g Carbohydrates 24.7g Protein 2.4 g Cholesterol 5 mg Sodium 23 mg

Ingredients 1 tbsp butter 1 C. chopped onion 1 clove garlic, minced 1 C. diced green bell pepper 3 1/3 C. water

1 1/2 C. converted rice 1/2 tsp dried parsley 1 bay leaf

Directions 1. 2. 3. 4. 5. 6.

48

In a deep pan, melt the butter on medium heat and sauté the onion for about 5 minutes. Stir in the garlic and sauté everything for about 1-2 minutes. Stir in the bell pepper and sauté everything for about 1-2 minutes. Stir in the remaining ingredients and bring it to a boil. Reduce the heat to low and simmer, covered for about 20 minutes. Remove everything from the heat and keep it aside, covered for about 5 minutes before fluffing with a fork.

Italian Peppered Rice

Szechuan

Chicken

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 336 kcal Fat 19.5 g Carbohydrates 26.7g Protein 15.9 g Cholesterol 35 mg Sodium 807 mg

Ingredients 1 tsp Chinese cooking wine 1/2 tsp salt 1/2 lb. boneless chicken, cut into 1/2 inch cubes 1/4 C. cornstarch 3 C. peanut oil for frying 4 cloves garlic, minced 1 tbsp minced fresh ginger root 2 green onions, julienned

2 jalapeño peppers - cut into 1/2-inch pieces 2 C. dried chilies, chopped 2 tbsp Szechuan peppercorns 2 tsp soy sauce 2 tsp Chinese cooking wine 1/2 tsp white sugar 1/2 tsp salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl, mix together 1 tsp of the cooking wine and 1 tsp of the salt. Add the chicken and coat it with the wine mixture evenly. Keep everything aside for about 2-3 minutes. Now in a sealable bag, add the chicken and in a large skillet, heat the oil on high heat and stir fry the chicken for about 7-10 minutes. Transfer the chicken onto a paper towel lined plate. Remove the fat from the skillet, leaving about 2 tbsp. In the same skillet sauté the green onions, ginger and garlic for about 1 minute on medium-high heat. Add the Szechuan peppercorns jalapeño peppers and dried chilies and sauté everything for about 20 seconds. Add the cooked chicken and the remaining ingredients and stir to combine well. Serve immediately.

Szechuan Chicken

49

MELT-IN-YOUR-MOUTH

Meatloaves

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 315 kcal Fat 20.1 g Carbohydrates 11g Protein 21.6 g Cholesterol 117 mg Sodium 274 mg

Ingredients 1 lb. ground beef 1/2 C. cooked brown rice 1/4 C. chopped fresh parsley 2 jalapeño peppers, minced 1 egg 1 tbsp Worcestershire sauce 1/2 tsp garlic powder

1/2 tsp onion powder 1/4 tsp salt fresh cracked black pepper to taste 2 tsp olive oil 1 large onion, thinly sliced 1 pinch salt

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a baking dish. 2. In a large bowl, add the beef, egg, rice, jalapeño peppers, Worcestershire sauce, parsley, onion powder, garlic powder and salt and mix till well combined. 3. Divide the mixture into 4 equal portions and shape each portion into an oblong loaf. 4. Sprinkle each loaf with the black pepper generously and place it in the prepared baking dish. 5. Cook everything in the oven for about 35-45 minutes. 6. Meanwhile in a skillet, heat the oil on low heat and sauté the onion for about 15-20 minutes. 7. Stir in a pinch of salt and remove everything from the heat. 8. Serve the meat loaves with a topping of onion.

52

Melt-in-Your-Mouth Meatloaves

Indian

Lamb Curry

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 309 kcal Fat 15.1 g Carbohydrates 22.2g Protein 23.4 g Cholesterol 53 mg Sodium 2073 mg

Ingredients 1 tsp vegetable oil 1 onion, chopped 1/2 C. fresh curry leaves 2 tbsp whole black peppercorns 2 tbsp ground coriander 1/2 C. water 3 tbsp vegetable oil 2 onions, thinly sliced 2 inch piece ginger, minced 5 cloves garlic, minced 1-2 Serrano peppers, chopped

2 tbsp cayenne pepper 1 tbsp salt 1 tbsp ground turmeric 1/2 C. tomato paste 1 lb. lamb stew meat, cut into 1-inch cubes 1/2 C. water

Directions 1. 2. 3. 4. 5. 6.

In a large pan, heat 1 tsp of the oil on medium heat and sauté the chopped onion for about 7 minutes. Transfer the onion into a bender and keep aside. In the same pan, sauté the peppercorns and curry leaves for about 5 minutes. Stir in the coriander and sauté everything for about 1 minute. Transfer the curry leaves mixture into the blender with the onions and pulse till a rough paste forms. In the same pan, heat the remaining oil on medium heat and sauté the sliced onion for about 5 minutes. 7. Add the garlic, ginger and Serrano peppers and sauté everything for about 3 minutes. Indian Lamb Curry

53

8. Stir in the spices and sauté everything for about 2 minutes. 9. Stir in the onion paste, lamb stew meat, tomato paste and water and bring it to a boil. 10. Reduce the heat to medium-low and simmer, covered for about 40 minutes or until the lamb is fully done.

54

Delightful

Pepper Hummus

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 21 kcal Fat 0.7 g Carbohydrates 3.3g Protein 0.7 g Cholesterol 0 mg Sodium 29 mg

Ingredients 1 (15.5 oz.) can garbanzo beans, drained, liquid reserved 2 jalapeno peppers, chopped 5 tbsp chopped canned banana peppers 1 Cubanelle pepper 1 red bell pepper, seeded and chopped 2 serrano peppers, chopped 1 tbsp olive oil

1/3 C. red pepper flakes 1 tbsp ground cumin 1 tbsp sesame seeds 2 tbsp cayenne pepper 4 cloves garlic, minced

Directions 1. In a food processor, add the half of the beans, half of all the peppers and the remaining ingredients and pulse till well combined. 2. Add the remaining beans, peppers and some of the reserved liquid of the beans and pulse till smooth.

Delightful Pepper Hummus

55

MELT-IN-YOUR-MOUTH

Meatloaves

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 315 kcal Fat 20.1 g Carbohydrates 11g Protein 21.6 g Cholesterol 117 mg Sodium 274 mg

Ingredients 1 lb. ground beef 1/2 C. cooked brown rice 1/4 C. chopped fresh parsley 2 jalapeño peppers, minced 1 egg 1 tbsp Worcestershire sauce 1/2 tsp garlic powder

1/2 tsp onion powder 1/4 tsp salt fresh cracked black pepper to taste 2 tsp olive oil 1 large onion, thinly sliced 1 pinch salt

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a baking dish. 2. In a large bowl, add the beef, egg, rice, jalapeño peppers, Worcestershire sauce, parsley, onion powder, garlic powder and salt and mix till well combined. 3. Divide the mixture into 4 equal portions and shape each portion into an oblong loaf. 4. Sprinkle each loaf with the black pepper generously and place it in the prepared baking dish. 5. Cook everything in the oven for about 35-45 minutes. 6. Meanwhile in a skillet, heat the oil on low heat and sauté the onion for about 15-20 minutes. 7. Stir in a pinch of salt and remove everything from the heat. 8. Serve the meat loaves with a topping of onion.

56

Melt-in-Your-Mouth Meatloaves

Simplest Beans

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 150 kcal Fat 1.8 g Carbohydrates 26.6g Protein 8.5 g Cholesterol 0 mg Sodium 103 mg

Ingredients 1 tsp olive oil 1/4 large onion, chopped 1 yellow gypsy (bull horn) sweet pepper, chopped 1 (15 oz.) can great Northern beans, drained 1 pinch dried oregano ground cayenne pepper to taste

salt to taste ground black pepper to taste

Directions 1. In a large skillet, heat the oil on medium heat and sauté the sweet pepper and onion till tender. 2. Stir in the remaining ingredients and cook till heated completely..

Simplest Beans

57

SWEET & SPICY

Pepper Pickle

Prep Time: 5 mins Total Time: 1 day 15 mins Servings per Recipe: 2 Calories 332 kcal Fat 1.9 g Carbohydrates 78.5g Protein 6g Cholesterol 0 mg Sodium 21 mg

Ingredients 1/2 tsp vegetable oil 12 fresh Padron chile peppers 3 C. white vinegar 1/2 C. white sugar 4 cloves garlic, peeled, halved

1 tsp black peppercorns 1/2 tsp red pepper flakes

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the chile peppers for about 4-5 minutes. 2. Transfer the peppers into a mason jar, pressing downwards. 3. In a pan, mix together the remaining ingredients on medium-high heat and bring it to a boil. 4. Remove everything from the heat and place the mixture over the peppers into the mason jars, leaving about 1/2-inch space from the top. 5. Seal tightly and keep everything aside for about 24 hours before using.

58

Sweet & Spicy Pepper Pickle

Weeknight Peppers

& Sausage Meal

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 314 kcal Fat 25.4 g Carbohydrates 8.7g Protein 11.6 g Cholesterol 47 mg Sodium 672 mg

Ingredients 1 (14 oz.) package Smoked Sausage, diagonally cut into 1/4-inch slices 2 tbsp olive oil 1 C. onion, cut into 1-inch pieces 2 C. red and green peppers, cut into 1-inch pieces 1/2 tsp dried oregano 1/2 C. grated Parmesan cheese 1 (14 oz.) package Smoked Sausage, diagonally cut into 1/4-inch slices

2 tbsp olive oil 1 C. onion, cut into 1-inch pieces 2 C. red and green peppers, cut into 1-inch pieces 1/2 tsp dried oregano 1/2 C. grated Parmesan cheese

Directions 1. Heat a large skillet on medium-high heat and stir fry the sausage for about 3 minutes. 2. Stir in the remaining ingredients except the cheese and cook everything for about 3 minutes. 3. Stir in the Parmesan and remove everything from the heat.

Weeknight Peppers & Sausage Meal

59

CLASSIC

Stuffed Peppers

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 122 kcal Fat 11.2 g Carbohydrates 1g Protein 4.3 g Cholesterol 36 mg Sodium 294 mg

Ingredients 1 (16 oz.) jar banana peppers, seeded and rinsed 1 (8 oz.) package cream cheese, softened 1/4 lb. salami

Directions 1. 2. 3. 4.

62

Set your oven to 375 degrees F before doing anything else. Spread the cream cheese over the salami slices evenly, then roll the slices around the cream cheese. Fill the banana peppers with the rolled salami slices. Arrange the peppers on a baking sheet and cook everything in the oven for about 30-40 minutes.

Classic Stuffed Peppers

Stuffed Peppers

Mexican Style

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 477 kcal Fat 36.5 g Carbohydrates 12.2g Protein 23.7 g Cholesterol 82 mg Sodium 1238 mg

Ingredients 1 tsp olive oil 3/4 lb. bulk chorizo sausage 1/2 C. cooked rice 1/4 C. diced onion 1/4 C. taco sauce 1/4 C. shredded Cheddar cheese 1 tsp ground cumin

2 poblano peppers, halved lengthwise and seeded 2 tbsp taco sauce 1/4 C. water

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large skillet, heat oil on medium-high heat and cook the chorizo for about 7-10 minutes. 3. Remove everything from the heat and immediately, stir in the cooked rice, Cheddar cheese, onion, 1/4 C. of the taco sauce and cumin. 4. Stuff the poblano pepper halves with the sausage mixture and arrange it all into a small casserole dish. 5. Drizzle with the remaining taco sauce evenly and place the water in the bottom of the casserole dish. 6. With some foil, cover the casserole dish loosely. 7. Cook everything in the oven for about 1 hour.

Stuffed Peppers Mexican Style

63

HEARTY PEPPER

Stew Pennsylvania Style

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 359 kcal Fat 15.9 g Carbohydrates 25.5g Protein 29.9 g Cholesterol 76 mg Sodium 2664 mg

Ingredients 1 1/2 lb. lean ground beef 2 small garlic cloves, crushed 1 sweet onion cut into 1/2-inch slices 1 green bell pepper, chopped 1 Anaheim chile pepper, chopped 3 fresh red chili peppers, chopped 1 fresh jalapeno pepper, chopped 2 (10.5 oz.) cans condensed beef broth 1 (10.75 oz.) can condensed golden mushroom soup 1 (15 oz.) can tomato sauce

3 tbsp Worcestershire sauce 1 (10 oz.) can white corn, drained 1 pinch ground cumin 1 pinch curry powder 1 1/2 C. water 1 tbsp salt 2 tbsp ground black pepper

Directions 1. 2. 3. 4. 5. 6.

Heat a large skillet on medium heat and cook the beef till it is browned completely. With a slotted spoon, transfer the beef into a bowl with a piece of crushed garlic and stir to combine. Reserve the liquid in the skillet. In the same skillet, add the onion, remaining garlic and all the peppers and cook till tender. Drain the excess fat from the skillet. In a large pan, mix together the pepper mixture, mushroom soup, broth and Worcestershire sauce and bring it to a boil. 7. Reduce the heat to low and stir in the cooked beef and remaining ingredients. 8. Simmer everything for about 15-20 minutes. 64

Hearty Pepper Stew Pennsylvania Style

Warm

Pepper Salad Moroccan Style

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 96 kcal Fat 8.4 g Carbohydrates 5.6g Protein 1.1 g Cholesterol 0 mg Sodium 451 mg

Ingredients 2 green bell peppers 3 tbsp olive oil 4 fresh tomatoes, peeled and chopped 2 tsp sugar 1 1/2 tsp paprika 1 tsp fresh parsley 1/2 tsp cumin

1/2 tsp salt 1/4 tsp garlic powder ground black pepper to taste 1 (2.25 oz.) can sliced green olives

Directions 1. Set the broiler of your oven. 2. In a baking dish, arrange the bell peppers and cook everything under the broiler for about 5 minutes, flipping occasionally. 3. Remove everything from the heat, then peel and chop them. 4. In a skillet, heat the oil on medium heat and cook the peppers and the remaining ingredients except the olives and cook, stirring occasionally till heated completely. 5. Serve with a topping of olives.

Warm Pepper Salad Moroccan Style

65

STUFFED

Peppers Side Dish

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 555.8 Fat 30.9g Cholesterol 112.2mg Sodium 1062.5mg Carbohydrates 36.5g Protein 33.7g

Ingredients 1 lb ground beef 1 cup cooked rice 1 cup grated cheddar cheese 1/3 cup onion, chopped 1 (10 3/4 ounce) cans tomato soup 1 (8 ounce) cans tomato sauce 4 large bell peppers

1/4 tsp salt 1 1/2 tsp flour 1/2 cup water 4 slices turkey bacon, cut in thirds

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and line a cake pan with an oven bag. Heat a large skillet on medium heat and cook the beef till browned completely. Stir in the rice, cheese, tomato soup, salt and black pepper. Remove everything from the heat and keep it aside to cool. Remove the tops, seeds and membranes of the bell peppers. In a bowl, mix together the remaining ingredients except the bacon. Place half of the sauce mixture into the oven bag in the cake pan. Stuff the bell peppers with the rice mixture evenly and arrange everything over the sauce mixture, stuffed-side upwards. 9. Place the remaining tomato sauce mixture over the peppers and top with the bacon slices. 10. Cook everything in the oven for about 30-40 minutes.

66

Stuffed Peppers Side Dish

Italian

Dinner

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 615.8 Fat 34.6g Cholesterol 74.7mg Sodium 1035.3mg Carbohydrates 58.2g Protein 19.9g

Ingredients 2 tsp olive oil 1 onion, thinly sliced 3 green bell peppers, sliced 1 tsp garlic powder 1 (14 1/2 ounce) cans diced tomatoes 2 tsp sugar salt and pepper

1 lb. kielbasa or 1 lb smoked sausage, cut in serving sizes 2 C. penne pasta, uncooked 1 tbsp basil 1 tsp dried parsley

Directions 1. 2. 3. 4. 5. 6.

In a large skillet, heat the oil on medium heat and sauté the peppers and onion till tender. Stir in the tomatoes, garlic, sugar, salt and black pepper and reduce the heat to low. Stir in the sausage and simmer everything, covered, for about 20 minutes. Meanwhile, prepare the penne according to package's directions. In the skillet, add the pasta and herbs and stir to combine. Serve hot.

Italian Dinner

67

ASIAN STYLE

Beef with Peppers

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 372.7 Fat 25.9g Cholesterol 75.9mg Sodium 549.1mg Carbohydrates 9.1g Protein 23.2g

Ingredients 1 tbsp soy sauce 1 tbsp garlic, minced 1/4 tsp red pepper flakes 1 lb. boneless beef top sirloin steaks, cut into thin slices 2 tbsp peanut oil 1 small red bell pepper, cut into thin strips

1 small yellow bell pepper, cut into thin strips 1 small red onion, cut into thin strips 1/4 C. stir-fry sauce 2 tbsp rice wine 1/4 C. coarsely chopped fresh parsley hot cooked white rice

Directions 1. In a bowl, mix together the garlic, soy sauce and pepper flakes. 2. Add the beef and coat with the mixture generously and refrigerate to marinate for about 30 minutes to overnight. 3. In a large skillet, heat 1 tbsp of the oil on medium-high heat and stir fry the beef till golden brown. 4. Transfer the beef into a bowl. 5. In the same skillet, stir fry the vegetables for about 6-7 minutes on medium heat. 6. Stir in the wine and stir-fry sauce and stir fry everything for about 2 minutes. 7. Stir in the cooked beef and cook till it is all heated completely. 8. Serve with a sprinkling of parsley alongside the rice.

68

Asian Style Beef with Peppers

Mexican

Pepper Appetizer

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 6 Calories 64.6 Fat 4.6g7 Cholesterol 12.5mg Sodium 100.9mg Carbohydrates 2.3g Protein 3.8g

Ingredients 1/2 green bell pepper, julienned 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 3/4 C. monterey jack cheese, shredded

2 tbsp ripe olives, Chopped 1/4 tsp red pepper, crushed

Directions 1. Set the broiler of your oven. 2. Place the bell pepper strips in an ungreased broiler pan and top with the olives, cheese and red pepper. 3. Arrange the broiler pan, about 3-4 inches from the heating element. 4. Cook everything under the broiler for about 3 minutes.

Mexican Pepper Appetizer

69

ENJOYABLE

Pepper Frittata

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 439.6 Fat 30.0g Cholesterol 205.7mg Sodium 1065.7mg Carbohydrates 25.5g Protein 18.7g

Ingredients 3 garlic cloves, minced 1 large purple onion, sliced 2 red bell peppers, cut into thin strips 1 yellow bell pepper, cut into thin strips 3 tbsp olive oil, divided 2 yellow squash, thinly sliced 2 zucchini, thinly sliced 1 (8 oz.) packages fresh mushrooms, sliced 6 large eggs

1/4 C. whipping cream 2 1/2-3 tsp salt 2 tsp fresh ground pepper 8 slices sandwich bread, cubed 1 (8 oz.) packages cream cheese, cubed 2 C. shredded swiss cheese

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly grease a 10-inch spring foam pan 2. In a large skillet, heat 1 tbsp of the oil and sauté the peppers, onion and garlic till tender. 3. Drain the mixture and transfer everything into a bowl. 4. In the same skillet, heat 1 tbsp of the oil and sauté the zucchini and squash till tender. 5. Drain the mixture and transfer it into a bowl. 6. In the same skillet, heat the remaining oil and sauté the zucchini and squash till tender. 7. In a large bowl, add the eggs, whipping cream, salt and black pepper and beat till well combined. 8. Add all the vegetables, 1/2 of the cubed bread and remaining ingredients and stir to combine well. 9. Drain the mixture and transfer everything into a bowl. 72

Enjoyable Pepper Frittata

10. Place the remaining cubed bread in the bottom of the prepared spring foam pan and press gently. 11. Top the dish with the vegetable mixture and press gently. 12. Arrange the spring form pan on a baking sheet. 13. Cook everything in the oven for about 15 minutes. 14. With some foil, cover the pan and cook it all in the oven for about 45 minutes more.

73

CAJUN

Jalapeno Cabbage

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 116.2 Fat 6.0g Cholesterol 15.2mg Sodium 165.1mg Carbohydrates 15.1g Protein 3.2g

Ingredients 1/16 tsp oregano 1/8 tsp salt 1/2 tsp cajun seasoning 1/4 tsp black pepper 1/4 tsp red pepper 1 cabbage, cut in small pieces 1 tbsp chopped jalapeno pepper

1/8 C. butter 1/3 C. chopped onion 1/3 C. chopped bell pepper

Directions 1. In a bowl, mix together all the ingredients except the butter. 2. In a large pan, melt the butter on low heat. 3. Add the pepper mixture and cook, stirring occasionally for about 8-10 minutes.

74

Cajun Jalapeno Cabbage

Moist

Pepper Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 7 Calories 561.4 Fat 28.2g Cholesterol 155.2mg Sodium 530.1mg Carbohydrates 24.1g Protein 49.8g

Ingredients 3 lb. ground chuck 4 jalapeno peppers, chopped 4 garlic cloves, minced 1 onion, finely chopped

8 oz. monterey jack pepper cheese, sliced 7 hamburger buns

Directions 1. 2. 3. 4. 5. 6.

Set your grill for high heat then coat the grill grate with oil. In a bowl, mix together the beef, onion, jalapeño pepper and garlic and mix till well combined. Divide the mixture into 7 equal portions. Divide the thick pepper jack slices over each beef portion and shape each portion into a patty. Cook the burgers on the grill for about 5 minutes from both sides. Immediately, top the burgers with the additional cheese and keep them on a plate for about 5 minutes. 7. Serve the burgers on toasted buns alongside your favorite condiments.

Moist Pepper Burgers

75

PEPPER

Hummus Deux

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 75 kcal Fat 3.5 g Cholesterol 9.1g Sodium 2.6 g Carbohydrates 0 mg Protein 191 mg

Ingredients 1 C. garbanzo beans 1/3 C. canned jalapeno pepper slices, juice reserved 3 tbsp tahini 3 cloves garlic, minced 2 tbsp lemon juice

1/2 tsp ground cumin 1/2 tsp curry powder crushed red pepper to taste

Directions 1. In a blender, add all the ingredients and pulse till smooth.

76

Pepper Hummus Deux

Family-Friendly

Noodle Casserole

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 9 Calories 524 kcal Fat 30.9 g Carbohydrates 42.2g Protein 21.8 g Cholesterol 112 mg Sodium 723 mg

Ingredients 1 (12 oz.) package egg noodles 2 tbsp olive oil 2 C. fresh sliced mushrooms 1/2 C. chopped green bell pepper 1 onion, chopped 2 cloves garlic, minced 1 lb. lean ground beef 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1/4 tsp chopped fresh parsley 2 tsp Italian seasoning 1 tbsp dried oregano

1/4 tsp cayenne pepper 1 tsp salt ground black pepper to taste 1 tsp white sugar 1 (8 oz.) package cream cheese 1 (8 oz.) container sour cream 1/2 C. chopped green onions 1/2 C. grated Parmesan cheese 1 pinch paprika

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles till desired doneness (about 5 mins). 2. Drain them well and keep everything aside. 3. In a large skillet, heat the oil on medium heat, sauté the bell pepper, mushrooms and onion for about 5 minutes. 4. Add the beef and cook till browned completely. 5. Drain the excess fat from the skillet. 6. Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano, cayenne pepper, salt and black Family-Friendly Noodle Casserole

77

pepper and simmer, covered for about 30 minutes, , stirring occasionally. 7. Set your oven to 325 degrees F and grease a large casserole dish. 8. In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the Parmesan and green onion. 9. Place the cooked noodles in the bottom of the casserole dish evenly, followed by the tomato mixture, cream cheese mixture and top the mix with the remaining Parmesan and paprika. 10. Cook everything in the oven for about 45 minutes.

78

Jerk

Chicken I

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Protein 71.1 g Sodium 568 mg

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce

1 clove garlic, minced 1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the fridge for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. 4. Enjoy. 5. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.

Jerk Chicken I

79

KINGSTON

Curry Chicken

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 348 kcal Carbohydrates 13.8 g Cholesterol 103 mg Fat 20.3 g Protein 27.8 g Sodium 1353 mg

Ingredients 1/4 C. curry powder, divided 2 tbsps garlic powder 1 tbsp seasoned salt 1 tbsp onion powder 2 tsps salt 1 sprig fresh thyme, leaves stripped 1 pinch ground allspice, or more to taste salt and ground black pepper to taste 2 1/4 lbs whole chicken, cut into pieces

3 tbsps vegetable oil 3 C. water 1 potato, diced 1/2 C. chopped carrots 2 scallions (green onions), chopped 1 (1 inch) piece fresh ginger root, minced 1 Scotch bonnet chili pepper, chopped, or to taste

Directions 1. Get a bowl and combine the following: pepper, 2 tbsps curry, salt, garlic powder, allspice, seasoned salt, thyme, onion powder. 2. Cover your chicken with the dry seasoning evenly. 3. Get a frying pan. Get 2 tbsps of curry and oil hot. Heat for 2 mins. 4. Mix in in chicken. Set heat to medium and combine carrot, water, potato, chili pepper, ginger, and scallions. 5. Place a lid on pan and let chicken simmer for 40 mins. Temp should be 165 degrees. Set chicken aside. Let the gravy get thicker if you like, by continuing to heat, otherwise serve. 6. Enjoy.

82

Kingston Curry Chicken

Jamaican Wings

Prep Time: 25 mins Total Time: 10 hrs 25 mins Servings per Recipe: 8 Calories 230 kcal Carbohydrates 4.4 g Cholesterol 48 mg Fat 16.4 g Protein 16 g Sodium 647 mg

Ingredients 3 tbsps Jamaican jerk seasoning blend, recipe in appendix 3 tbsps vegetable oil 3 cloves garlic, diced 1 (1 inch) piece peeled fresh ginger, diced 1 bunch green onions, chopped

12 slices pickled jalapeno peppers 4 lbs chicken wings

Directions 1. Get your blender and mix the following until smooth and even: jalapeno pieces, jerk seasoning, onions, oil, ginger, and garlic. 2. Coat wings with this sauce. Cover the container of wings and sauce. Put everything in the fridge throughout the night. 3. Bake wings in 300 degree preheated oven for 2 hrs. 4. Enjoy.

Jamaican Wings

83

MONTEGO BAY

Chicken

Prep Time: 30 mins Total Time: 1 day 1 hr Servings per Recipe: 6 Calories 279 kcal Carbohydrates 17 g Cholesterol 67 mg Fat 12 g Protein 25.3 g Sodium 309 mg

Ingredients 1 large red onion 3 cloves garlic 1 habanero pepper, seeded 1 tbsp fresh ginger root 1/4 C. olive oil 1/4 C. brown sugar 3 tbsps red wine vinegar 3 tbsps orange juice concentrate, thawed 1 tsp soy sauce

2 tsps ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/2 C. chopped cilantro 1/2 tsp salt and pepper to taste 6 skinless, boneless chicken breast halves

Directions 1. Get your food processor. Pulse until the following until minced: ginger, onion, habaneros, and garlic. 2. Combine the following in the process: pepper, olive oil, salt, brown sugar, cilantro, vinegar, cloves, concentrated orange juice, nutmeg, cinnamon and soy sauce. Pulse some more. This is your marinade. 3. Cover chicken with marinade, place a lid on the container. Put everything in the fridge throughout the night. 4. Heat oil grill. 5. Chicken should grilled for 10 mins on each side. 6. Enjoy. 7. NOTE: Discard remaining marinade.

84

Montego Bay Chicken

Caribbean Style Fettuccine

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 2 Calories 628 kcal Fat 19.5 g Carbohydrates 79.2g Protein 35.1 g Cholesterol 69 mg Sodium 298 mg

Ingredients 1 tbsp olive oil 2 skinless, boneless chicken breast halves - cubed 1 (8 oz.) can pineapple tidbits with juice 1/4 C. shredded coconut 2 tbsps brown sugar 1 tsp jerk seasoning mix, recipe in appendix

1/2 tsp ground cinnamon 1/2 tsp chili powder 1/2 tsp crushed red pepper flakes salt and ground black pepper to taste 4 oz. dry fettuccine

Directions 1. Stir fry your chicken in olive oil, until fully done, for about 12 mins. 2. Now add in: pepper, coconut, pineapples and liquid, pepper flakes, brown sugar, chili powder, salt, jerk spice, and cinnamon. 3. Get this mix boiling, set the heat to low, and gently cook everything for 16 mins. 4. At the same time, boil your pasta in water and salt for 9 mins, then remove all the liquids. 5. Combine the pasta with the chicken and stir the contents. 6. Enjoy.

Caribbean Style Fettuccine

85

JAMAICAN

Wings II

Prep Time: 15 mins Total Time: 9 hrs 10 mins Servings per Recipe: 6 Calories 253 kcal Fat 15.9 g Carbohydrates 11.4g Protein 16.6 g Cholesterol 48 mg Sodium 1463 mg

Ingredients 1/2 yellow onion, diced 1/2 C. green onions, sliced 6 cloves garlic 3 habanero peppers, seeded and diced 2 tbsps fresh thyme leaves 1 tbsp kosher salt 2 tsps ground black pepper 2 tsps ground allspice 1 tsp dried thyme 1/2 tsp ground cinnamon

1/2 tsp ground cumin 1/2 tsp freshly grated nutmeg 2 tbsps vegetable oil 3 tbsps soy sauce 2 tbsps brown sugar 1/3 C. lime juice 3 lbs chicken wing drumettes cooking spray

Directions 1. Process the following with a food processor: lime juice, yellow onion, brown sugar, green onions, soy sauce, garlic, veggie oil, habaneros, nutmeg, fresh thyme, cumin, salt, cinnamon, black pepper, dry thyme, and allspice. 2. Coat your chicken with this mix in a bowl and place a cover over everything. Chill the contents for 8 hours. Now cover a casserole dish with foil and nonstick spray then set your oven to 450 degrees before doing anything else. Layer your chicken in the dish and cook the meat in the oven for 30 mins. 3. Now coat the chicken with half of the marinade and flip each piece. 4. Continue cooking for 17 more mins before adding the rest of the marinade flipping the chicken again. 5. Cook the chicken for 15 more mins. Enjoy. 86

Jamaican Wings II

Pepper, Balsamic, Dijon, and Raisins Brown Rice (Salad I)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 2 Calories 451 kcal Fat 23.5 g Carbohydrates 54.6g Protein 7.1 g Cholesterol 9 mg Sodium 338 mg

Ingredients 1 1/2 C. uncooked brown rice 3 C. water 1 red bell pepper, thinly sliced 1 C. frozen green peas, thawed 1/2 C. raisins 1/4 sweet onion (such as Vidalia(R)), chopped 1/4 C. chopped Kalamata olives

1/2 C. vegetable oil 1/4 C. balsamic vinegar 1 1/4 tsps Dijon mustard salt and ground black pepper to taste 1/4 C. feta cheese

Directions 1. Get your water and rice boiling, place a lid on the pot, set the heat to low, and let the contents cook, with a low heat, for 47 mins. 2. Get a bowl, mix: olives, bell pepper, onions, raisins, and peas. 3. Get a 2nd bowl, combine: mustard, vinegar, and veggie oil. 4. Combine both bowls then add in your ice and add some pepper and salt before adding in some cheese. 5. Enjoy.

Pepper, Balsamic, Dijon, and Raisins Brown Rice (Salad I)

87

PEPPERS, ONIONS,

and Cheddar Brown Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 95 kcal Fat 1.5 g Carbohydrates 15g Protein 4.9 g Cholesterol 3 mg Sodium 87 mg

Ingredients 2 C. water 1 C. brown rice 1/2 red bell peppers, seeded and chopped

1/4 red onion, chopped 1 C. shredded low-fat Cheddar cheese

Directions 1. Get your water and rice boiling before placing a lid on the pot, setting the heat to low, and letting the contents cook for 47 mins. 2. Stir fry your onions and peppers in nonstick spray, until brown, and combine them with the rice, when it is finished. 3. Combine in your cheese and let it melt before plating the dish. 4. Enjoy.

88

Peppers, Onions, and Cheddar Brown Rice

Authentic

Enchiladas

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 322 kcal Fat 11 g Carbohydrates 44.4g Protein 12.8 g Cholesterol 19 mg Sodium 994 mg

Ingredients 1 tbsp olive oil 1 green bell pepper, chopped 1 onion, chopped 3 cloves garlic, minced 1 (15 oz.) can black beans, rinsed and drained 1 (14.5 oz.) can diced tomatoes and green chilies 1/4 C. picante sauce 1 tbsp chili powder 1 tsp ground cumin

1/4 tsp red pepper flakes 2 C. cooked brown rice 8 (6 inch) flour tortillas, warmed 1 C. salsa 1 C. shredded Cheddar cheese 3 tbsps chopped fresh cilantro leaves 1/4 C. shredded Cheddar cheese

Directions 1. Coat a casserole dish with oil and then set your oven to 350 degrees before doing anything else. 2. Stir fry your: garlic, onions, and green peppers in oil for 9 mins then add: pepper flakes, beans, cumin, tomatoes, chili powder, and picante sauce. Get this boiling then set the heat to low and cook for 7 mins. Add the rice and cheddar and cook for 7 more mins with no lid. 3. Add half a C. of this mix to the middle of each of your tortillas then shape each one into enchiladas. 4. With the seam facing downwards place each enchilada into your casserole dish and top with salsa. 5. Place a wrapping of foil around the dish cook everything in the oven for 27 mins. 6. Remove the wrapping and top your dish with: a quarter of a C. of cheddar, and some cilantro. 7. Cook for 4 more mins. Let the enchiladas sit for 7 mins before serving. 8. Enjoy. Authentic Enchiladas

89

EASY LATIN STYLE

Rice

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 156 kcal Fat 1.3 g Carbohydrates 32.3g Protein 4g Cholesterol 2 mg Sodium 1479 mg

Ingredients 1 (14 oz.) can chicken broth 1 (15 oz.) can diced tomatoes with green chili peppers 1 tsp salt

1 C. brown rice

Directions 1. 2. 3. 4.

92

Boil: rice, broth, salt, and tomatoes. Once everything is boiling place a lid on the pot, set the heat to low, and cook the contents for 1 hr. Let the rice cool for 7 mins before stirring it. Enjoy.

Easy Latin Style Rice

Peppers, Kidney Beans,

Mushrooms, and Almonds Brown Rice

Prep Time: 20 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 223 kcal Fat 4.5 g Carbohydrates 39.2g Protein 7.1 g Cholesterol 0 mg Sodium 203 mg

Ingredients 1 C. uncooked brown rice 1 1/2 C. water 1 (15 oz.) can kidney beans, rinsed and drained 1/4 C. chopped red onion 1/4 C. sliced fresh mushrooms 1/4 C. bite-size broccoli florets 1/4 C. chopped green bell pepper 1/4 C. chopped red bell pepper

1/4 C. chopped yellow bell pepper 2 tbsps raw almonds 1/4 tsp coarse black pepper 2 tbsps fat free Italian-style dressing 1 tbsp extra-virgin olive oil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Place your almonds in a casserole dish and toast them in the oven until aromatic for about 5 to 9 mins. 3. Once toasted and brown place them in a blender and blend them down into little chunks. Place everything to the side. 4. Boil your water and rice, then place a lid on the pot, set the heat to low, and let the contents gently cook for 47 mins. 5. Get a bowl, combine: pepper, rice, blended almonds, kidney beans, bell peppers, onions, broccoli, and mushrooms. 6. Add in your olive oil and dressing and then stir everything. 7. Place the bowl in the fridge for 30 mins until chilled. 8. Enjoy. Peppers, Kidney Beans, Mushrooms, and Almonds Brown Rice

93

MUSHROOM

Loaf (Vegetarian Approved)

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 384 kcal Fat 12.8 g Carbohydrates 59.3g Protein 16 g Cholesterol 0 mg Sodium 468 mg

Ingredients 1 tbsp olive oil 12 oz. Crimini mushrooms, chopped 1 small red onion, finely diced 1 red bell pepper, seeded and diced 1 tbsp ground sage 1 1/4 C. cooked brown rice 1/2 C. walnuts, finely chopped 1 envelope onion soup mix 1 C. oat bran

1 C. wheat germ 2 egg whites, lightly beaten 1 tsp Worcestershire sauce 2 tsps prepared mustard

Directions 1. Coat a bread pan with oil or nonstick spray and then set your oven to 350 degrees before doing anything else. 2. Stir fry your: bell peppers, onions, and mushrooms for 7 mins in olive oil then add in some sage and cook for 6 more mins. Then pour everything into a bowl. 3. Combine in the bowl, the following: mustard, rice, Worcestershire, nuts, eggs whites, soup mix, wheat germ, and oat bran. 4. Pack everything into your bread pan and make sure the top is flat before cooking the loaf in the oven for 60 mins. 5. Cool the mix for 13 mins before cutting the loaf for serving. 6. Enjoy. 94

Mushroom Loaf

Easy Thai Style Brown Rice

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 644 kcal Fat 35.4 g Carbohydrates 51.6g Protein 34.7 g Cholesterol 52 mg Sodium 689 mg

Ingredients 1 1/2 tbsps grated ginger 2 cucumbers, cut in half lengthwise, then into .5 in pieces. 1/3 C. vegetable oil 1 1/2 tbsps sugar 1 1/2 tbsps garlic, minced 1/2 C. red onion, finely chopped 6 oz. fresh spinach, cut into strips 3 C. cooked chicken, cut into 1/2-inch cubes

1/2 C. fresh basil, cut into strips 3/4 C. peanut butter 1/2 C. rice vinegar 1/2 poblano chili, seeded and chopped 1/3 C. lite soy sauce 1 1/2 C. Brown Rice

Directions 1. Get your rice boiling in the water, place a lid on the pot, set the heat to low, and simmer everything for 47 mins or until you find that the rice is tender. 2. Let the rice loose some of its heat then stir with a fork and add it to a bowl. 3. Get a 2nd bowl, combine: poblanos, peanut butter, garlic, vinegar, ginger, oil, sugar, and soy sauce. 4. Add the cucumbers with your rice and then add onions, chicken, and mix everything. 5. Now top the cucumber mix with the contents of the 2nd bowl. 6. Add some basil and spinach before plating the rice. 7. Enjoy.

Easy Thai Style Brown Rice

95

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/