Stuffed Peppers
Whether they're sweet bells, mini pimentos, or spicy serranos, stuffed peppers make delicious appetizers or even main courses. Stuffed peppers can be made vegan, ovo-lacto vegetarian or with meat. They can be stuffed with rice, eggplant, pork, beef, cheese or pretty much anything that suits your fancy.
Directions:
To make stuffed peppers remove the tops of the peppers, scoop out the seeds and wash well. Stuff with your choice of ingredients. Rice or breadcrumbs are often used in combination with other ingredients. Place upright in a baking dish with 1/2 inch of water in the bottom. Cover and bake at 350 °F (175 °C) for about 30 minutes. The tops can be dusted lightly with paprika when done to add color.
Tangy Garlic Tortellini Salad
You Need:
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp plus 1 1/2 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp of pepper
- 1 to 1 1/2 tsp of salt
- 1 small clove of minced garlic
- 9 oz of fresh cheese filled tortellini, cooked and drained
- 1 medium-sized red bell pepper, cut into thin strips
- 1 medium-sized zucchini, cut into thin strips
- 2 medium-sized carrots, cut into thin strips
Directions:
1. In a small bowl combine all ingredients except pasta and vegetables. In medium bowl, combine pasta and vegetables; mix lightly. Add dressing; toss lightly to coat. Refrigerate at least 30 minutes.
Leftover Vegetable Pasta
You Need:
- Pasta of your choosing
- Pepper
- Salt
- Garlic
- Butter
- Peppers
- Mushrooms
- Onions
- Tofu
Note:
- You can easily substitute whatever veggies you have on hand for those listed, and eliminate the tofu or replace it with some kind of meat.
Directions:
In one large pot, bring water to a boil.
When boiling, add as much of your favorite pasta as you like. I prefer rotini.
Meanwhile, in a second large pot, put peppers of any kinds, mushrooms and onions (or whatever veggies you've got), chopped to pieces bite sized or smaller.
Add chopped tofu if you like, or already cooked meat, if that's more your style. Neither is necessary.
Add salt, pepper, garlic and butter to cook in.
Cook veggies on medium heat, stirring frequently.
When pasta is nearly done, add chopped tomatoes to the veggie pot.
After another two minutes or so, drain the veggies in a colander and set aside.
When the pasta is cooked, drain that and add it to the veggies.
Mix well and season as you like. I like to use Zatarain's, a New Orleans style Cajun spice mix available in most grocery stores. It's not terribly spicy but it's flavorful and adds a bit of a kick. If you'd like to attempt your own mix it is basically equal proportions of salt, pepper, onion powder, garlic powder and oregano plus a lot of paprika and a little cayenne.
Pasta Salad
You Need:
Dressing:
- 4 T extra virgin olive oil
- 6 T balsamic vinegar
- 2 large cloves garlic, minced
- 2 t salt
- 1/2 t freshly ground pepper
- 1 T brown sugar
- 2 1/2 T country dijon prepared mustard
- 1/4 t garlic powder
Pasta:
12 oz spiral pasta, cooked, rinsed in cold water and drained.
Vegetables:
- 1 medium onion, chopped fine
- 1 large cucumber, peeled, seeds removed, chopped
- 1 green pepper, chopped
- 1 tomato, seeded, chopped
- 2 carrots, grated
Directions:
Pour dressing over pasta, add vegetables, garnish with feta cheese.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald