Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and …
Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!
This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes.
Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast…
Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.
You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetables recipe. The range of colors make this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.
I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.
You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.
Pizza for breakfast is always a good idea! And since our Easy Vegan Sausage Crumbles are tasty on (real) pizza, we thought: What about a nourishing vegan breakfast bowl inspired by pizza? It’s a winner, friends!
Just 30 minutes required for this protei…
Pizza for breakfast is always a good idea! And since our Easy Vegan Sausage Crumbles are tasty on (real) pizza, we thought: What about a nourishing vegan breakfast bowl inspired by pizza? It’s a winner, friends!
Just 30 minutes required for this protein-packed, plant-based dish with savory roasted veggies, potatoes, and Italian-inspired tempeh sausage. Let us show you how it’s done!
These savory, nourishing vegan breakfast bowls begin with roasting a colorful array of veggies that sweeten as they cook: red onion, tomatoes, and bell pepper.
A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauc…
A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauce. Prepare to fall in love!
Plant-based, gluten-free, and just 10 ingredients required. Let’s make this thing!
First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to help them crisp up, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne for heat.
Brunch is saved! We love quiche, but sometimes the idea of making a pie crust seems too daunting in the morning. Potatoes to the rescue! This EASY quiche utilizes a crispy shredded potato crust.
Fresh veggies and kalamata olives bring Mediterranean-ins…
Brunch is saved! We love quiche, but sometimes the idea of making a pie crust seems too daunting in the morning. Potatoes to the rescue! This EASY quiche utilizes a crispy shredded potato crust.
Fresh veggies and kalamata olives bring Mediterranean-inspired flavors that brighten up this normally heavy dish. Let’s make quiche!
How to Make a Quiche With Potato Crust
A potato crust quiche calls for…shredded potatoes! We prefer Yukon gold because they hold their color better than russet, which gray quickly.
Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.
This fiber-packed dish is the perfect plant-based meal for cooler days, …
Chilly weather calls for chili. We don’t make the rules! This black bean chili has all the hearty satisfaction you know and love about chili, with a new smoky chipotle twist. YUM.
This fiber-packed dish is the perfect plant-based meal for cooler days, or any time you’re craving a warm bowl of nourishment! Just 1 pot and 30 minutes required!
This hearty, 1-pot black bean chili begins with a naturally sweet and savory base of sautéed onion, bell pepper, and garlic.
This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser. You get all of the delicious…
This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser. You get all of the delicious flavors of…
This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!
Bonus? It comes together in just 30 minutes when using pre-cooked grains….
This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!
Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done!
In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness.
Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You…
Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.
Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.
Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!
I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.
This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!
This stuffed green peppers recipe makes a crowd-pleasing dinner, starring a hearty filling of rice, tomatoes, and cheese!
Here’s a fun, hearty dinner idea that pleases everyone: Stuffed Green Peppers! We love the retro vibes of this concept. Throw rice, ground beef or plant based crumbles, tomatoes and cheese into a pepper and call it dinner! This one is so full of flavor, even veggie haters will be converts. The savory Italian-style seasonings of garlic, oregano and fennel make magic with tangy tomatoes and mozzarella and Parmesan cheese. It takes a bit of effort to prepare, but it’s well worth it!
Ingredients in this stuffed green peppers recipe
Stuffed peppers are a classic dish in many cuisines, like Spanish, Mexican, Central European, Indian, and more. These stuffed green peppers are classic American-style, filled with ground beef or plant-based crumbles, rice and cheese. The concept has been around since the 1890’s in American cuisine (source), but it became very popular in the 1970’s and remains a popular dish to this day. Here’s what you’ll need to make stuffed green peppers:
Green bell peppers
Rice
Plant-based beef crumbles or ground beef
Garlic
Crushed fire roasted tomatoes
Oregano, onion powder, garlic powder, fennel seeds, and salt
Worcestershire sauce
Parmesan cheese
Whole milk mozzarella cheese
Parsley
Tips for making stuffed green peppers
Stuffed green peppers are a simple concept, but they take some time to put together! The effort is well worth it, in our opinion. Make sure to set aside about 1 hour: 30 minutes for prep and 30 minutes for baking. Here are a few tips for putting together this recipe:
When chopping, choose peppers that stand upright. They’ll be standing upright in the dish when serving. If they’re a bit wonky, you can slice off part of the bottom to make a flatter surface.
Boil the peppers first. This makes sure they’re perfectly tender before stuffing them. (Without pre-boiling, the peppers are much too crunchy after the bake time.)
Consider making the rice in advance (or using pre-cooked rice). This speeds up the prep time and decreases complexity.
Bake with a bit of water in the bottom of the pan. This helps to steam the peppers so they don’t dry out during the bake time.
Vegetarian vs ground beef filling
This stuffed green peppers recipe is easily customizable to a vegetarian diet. There are lots of great options these days when it comes to plant-based meat substitutes. You can also make your own ground beef substitute. Here’s what to know about vegetarian and vegan options:
Use any plant-based crumbles, ground beef or sausage. We like the brands Impossible and Beyond.
Substitute 2 cups Homemade Vegan Ground Beef. Want a homemade version instead? This mixture of mushrooms, walnuts and savory spices remarkably tastes like meat.
Or, go for regular ground beef. If you’re a meat eater, regular sausage works beautifully. Make sure to drain any extra fat before adding the sauce ingredients.
Can you make it vegan? Yes, simply substitute your favorite brand of vegan mozzarella and Parmesan cheese, as well as vegan Worcestershire sauce.
Tips for make-ahead and meal prep
This stuffed green peppers recipe takes about 1 hour to make, so we typically make it for a weekend or when we have extra time. But want to save time and make it on a weeknight? You can do that too. There are several options depending on what you’d like to do:
Make rice in advance: We recommend doing this either way: it’s helpful to not have to balance yet another component while making the recipe. You can also use pre-cooked packages of rice.
Make entire filling in advance: Make the entire filling in advance and refrigerate it, then re-warm it before stuffing the peppers.
Boil the bell peppers in advance: You also can pre-boil the peppers in advance, then fill and bake them day of.
Make the entire stuffed peppers in advance: Make the entire pepper recipe in advance and refrigerate. Add a few minutes to the bake time since you’ll be baking them from cold (not warm).
And that’s it! We hope you’ll love this recipe as much as we do. Let us know in the comments below!
More stuffed recipes
Love stuffing vegetables with tasty fillings? Here are a few more recipes you’ll enjoy:
6 tablespoons grated or shredded Parmesan cheese, divided
1 ¼ cups whole milk mozzarella cheese, divided
2 tablespoons chopped parsley, plus more to garnish
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Cook the rice (or use precooked rice).
Boil the bell peppers: Cut off the tops of the peppers, then cut around the seeds and remove them. Boil for 5 minutes until tender when pierced with a knife. Remove from the water and drain upside down on a towel.
Make the filling: Place the plant based crumbles or ground beef in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based crumbles and 6 to 7 for regular ground beef (for regular beef, drain excess fat after cooking).
Add the garlic to the pan and cook 30 seconds, then add the crushed tomatoes, oregano, onion powder, garlic powder, fennel seed, kosher salt, Worcestershire sauce, ¼ cup Parmesan cheese, 1 cup mozzarella cheese, chopped parsley, and the cooked rice. Heat for 1 to 2 minutes until warmed through.
Stuff the peppers: Place the peppers in a casserole dish. (If they have trouble standing upright, you can slice off part of the bottom: just try not to pierce into the pepper and make a hole.) Spoon the filling into each pepper.
Bake the peppers: Top each pepper with a handful of shredded mozzarella and grated Parmesan. Add about 1/2-inch water to the bottom of the pan. Bake 25 to 30 minutes until the cheese melts and slightly browns, covering loosely with foil after 15 minutes. Allow to cool a few minutes before serving.
Notes
*Look for peppers that have flat bottoms so they’ll easily stand up in a pan.
This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser. You get all of the delicious flavors of… 
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