These hearty stuffed bell peppers offer a satisfying vegetarian twist on a classic comfort food. Filled with a savory blend of rice, textured vegetable protein, and vegetables, they're baked until tender and topped with melted cheese for a wholesome and flavorful meal.
Prep: 25 minCook: 1h 15m4 servings
Ingredients
0.75 cup water
0.5 cup uncooked white rice
4 green bell peppers
4 tablespoons olive oil
1 onion, chopped
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
salt to taste
4 ounces shredded mozzarella cheese
Instructions
Cook the white rice with water until tender and the liquid is absorbed, then set aside.
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Preheat your oven and prepare the bell peppers by removing their tops and seeds, then arrange them in a baking dish.
In a skillet, sauté chopped onions and any usable parts of the pepper tops in olive oil until softened.
Add textured vegetable protein and fresh parsley to the skillet, cooking for a few more minutes.
Stir the cooked rice and a portion of the tomato sauce into the skillet mixture, seasoning with salt to taste.
Spoon the filling evenly into the prepared bell peppers.
Cover the baking dish and bake the stuffed peppers until they are tender.
Uncover the dish, top each pepper with shredded mozzarella cheese, and bake for an additional few minutes until the cheese is melted and bubbly.
Wednesday
Italian Wedding Soup with Zucchini
This vibrant Italian wedding soup offers a lighter, summery take on the classic, featuring tender mini sausage meatballs and a medley of fresh greens. The addition of zucchini and Swiss chard alongside the savory sausage makes for a satisfying and nourishing bowl.
Prep: 5 minCook: 40 min4 servings
Ingredients
Kosher salt
3/4 cup pastina or other tiny pasta
3/4 pound bulk sweet Italian sausage
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 bunch Swiss chard, chopped, leaves and stems separated
1 large clove garlic, minced
Freshly ground pepper
1 medium zucchini, chopped
1 quart low-sodium chicken broth
1 cup frozen peas
Grated Parmesan cheese, for topping
Instructions
Cook the pastina according to package directions in salted boiling water until al dente, then drain and set aside.
Form the sweet Italian sausage into small, marble-sized balls and brown them in olive oil in a Dutch oven over medium-high heat until golden, then remove and set aside.
In the same pot, sauté the finely chopped onion, celery, and Swiss chard stems in a little more olive oil until tender, then add the minced garlic and cook for 30 seconds.
Stir in the chopped zucchini and cook until tender, about 3 minutes.
Pour in the chicken broth, add water, the Swiss chard leaves, and the cooked sausage meatballs. Bring to a simmer and cook until the chard wilts.
Add the frozen peas and cooked pastina to the pot, stirring to heat through for about 2 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Friday
One-Pot Mexican Quinoa
This vibrant one-pot dish brings together fluffy quinoa with savory black beans and sweet corn, all infused with classic Mexican spices. It's a quick, flavorful, and satisfying meal perfect for busy weeknights, topped with a creamy avocado dressing.
Prep: 10 minCook: 45 min4 servings
Ingredients
1 cup quinoa (rinsed)
1 ½ cups water (or vegetable broth)
1 ¼ cups salsa
1 tablespoon cumin
15 oz black beans (1 can, drained and rinsed)
1 cup frozen corn (defrosted)
salt (to taste)
olive oil (to taste)
1 avocado (mashed)
1 clove garlic (minced)
2 teaspoons lemon juice
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
4 tablespoons water
tortilla (to serve, optional)
Instructions
In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Stir in the salsa and cumin, cover, and continue to simmer for another 5 minutes, or until the quinoa is tender and fluffy.
Add the drained black beans and defrosted corn to the pot. Season with salt and a drizzle of olive oil, then stir to combine.
For the avocado dressing, mash the avocado in a bowl. Mix in the minced garlic, lemon juice, olive oil, salt, and pepper until smooth.
Gradually whisk in water, a little at a time, until the dressing reaches your desired consistency. For an ultra-smooth texture, you can blend the dressing ingredients.
Serve the Mexican quinoa warm, optionally with a side of tortilla.
Sunday
Skirt Steak Dinner Kit
This skirt steak dinner kit offers a flavorful and convenient meal featuring tender steak marinated in a savory blend of soy, sherry, and honey. Accompanied by chewy udon noodles and vibrant grilled vegetables, it's a quick yet satisfying dish perfect for busy weeknights.
Prep: 5 minCook: 45 min4 servings
Ingredients
8 ounces udon noodles
3 tablespoons sesame oil
1/2 cup soy sauce
1/2 cup sherry
3 tablespoons honey
2 tablespoons (heaping) minced fresh ginger
1/2 teaspoon crushed red pepper flakes
3 (to 5) cloves minced garlic
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak
1 tablespoon five-spice powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 medium zucchini, quartered
1 red bell pepper, cut into large chunks
1 orange bell pepper, cut into large chunks
3 green onions (green parts only), sliced thin
1 lime, halved
4 tablespoons olive oil
1/4 cup Japanese sweet soy sauce
Instructions
Cook udon noodles according to package directions, then drain, rinse with cold water, and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
Prepare the marinade by combining soy sauce, sherry, honey, minced ginger, crushed red pepper flakes, minced garlic, kosher salt, and freshly ground black pepper in a jar. Add the remaining 2 tablespoons of sesame oil and shake well.
Season the skirt steak generously with five-spice powder, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Place the seasoned steak in a resealable bag or shallow container.
Reserve about 1/3 cup of the marinade for later use. Pour the remaining marinade over the skirt steak, ensuring it's well coated. Marinate in the refrigerator for at least 2 hours, or up to overnight.
While the steak marinates, prepare the vegetables: quarter the zucchini and cut the bell peppers into large chunks. Slice the green parts of the green onions thinly. Bag the zucchini and peppers together, and the green onions separately.
When ready to cook, heat a grill or grill pan over medium-high heat. Grill the skirt steak for 4-5 minutes per side for medium-rare, then remove and let it rest.
Toss the zucchini and bell peppers with 2 tablespoons of olive oil and sprinkle with the spice blend. Grill the vegetables until tender and lightly charred, about 5-6 minutes, flipping as needed.
While the vegetables grill, heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the cooked udon noodles and cook until slightly crisped, about 3-4 minutes.
Deglaze the noodle pan with the reserved marinade, tossing to coat the noodles. Stir in the sliced green onions.
Slice the rested skirt steak against the grain. Serve the sliced steak and grilled vegetables alongside the noodles, squeezing fresh lime juice over everything and drizzling with Japanese sweet soy sauce.
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