Recipe Page: Yellow Peppers

Stuffed Yellow Peppers

Duration: 65 minutes

Delicious and sweet stuffed peppers.

Utensils

  • Skillet
  • Baking dish

Ingredients

  • 4 large yellow peppers
  • 1 lb ground beef or turkey
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (such as cheddar or mozzarella)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the yellow peppers and remove the seeds and membranes.
  3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  4. Add ground beef or turkey to the skillet and cook until browned. Drain excess fat if needed.
  5. Stir in cooked rice and diced tomatoes. Season with salt and black pepper to taste.
  6. Spoon the filling mixture into the hollowed-out yellow peppers. Place the stuffed peppers in a baking dish.
  7. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
  8. Remove the foil and sprinkle shredded cheese over the top of each stuffed pepper.
  9. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

Yellow Pepper and Quinoa Salad

Duration: 15 minutes

Tasty peppers accented by delicious quinoa and veggies.

Utensils

  • Large bowl

Ingredients

  • 2 large yellow peppers, diced
  • 1 cup cooked quinoa
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. In a large bowl, combine diced yellow peppers, cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, honey (or maple syrup), salt, and black pepper to make the dressing.
  3. Pour the dressing over the salad ingredients and toss to coat evenly.
  4. If using, sprinkle crumbled feta cheese over the top of the salad.
  5. Garnish with fresh basil leaves before serving.

Yellow Pepper Curry

Duration: 35 minutes

Full of tasty veggies and super easy to make.

Utensils

  • Skillet or pot

Ingredients

  • 2 large yellow peppers, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Cooked rice for serving
  • Fresh cilantro for garnish (optional)

Instructions

  1. In a large skillet or pot, heat some oil over medium heat.
  2. Add chopped onion and sauté until softened.
  3. Add minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.
  4. Stir in diced yellow peppers and cook for 3-4 minutes until slightly softened.
  5. Add curry powder, ground turmeric, and ground cumin to the skillet, stirring to coat the vegetables.
  6. Pour in coconut milk and bring to a simmer. Let it simmer for 5 minutes.
  7. Add drained and rinsed chickpeas to the skillet, stirring to combine.
  8. Simmer for an additional 10-15 minutes until the yellow peppers are tender and the curry has thickened slightly.
  9. Season with salt and black pepper to taste.
  10. Serve the yellow pepper curry hot over cooked rice, garnished with fresh cilantro if desired.