Main dish – Italian Food

Roasted Stuffed Bell Peppers

admin — Tue, 09 Jan 2024 13:20:05 +0000

Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed and cooked

1 lb ground turkey or beef

1 onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Fresh cilantro or parsley for garnish

Execution

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

Cook the Quinoa: In a saucepan, cook the quinoa according to package instructions. Set aside.

Cook the Ground Meat: In a skillet over medium heat, cook the ground turkey or beef until browned. Add chopped onions and garlic, sautéing until the onions are translucent.

Prepare the Filling: To the skillet, add black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir in the cooked quinoa and cook for an additional 5 minutes.

Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.

Roast in the Oven: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Broil for Crispy Cheese: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.

Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.

Additional tips

Experiment with different cheese blends for varied flavors.
You can make the filling ahead of time for quicker preparation.
Add a squeeze of lime juice or serve with a side of salsa for extra freshness.
These stuffed peppers are versatile, so feel free to customize the filling with your favorite ingredients.

Mediterranean Quinoa Power Bowl

admin — Sun, 07 Jan 2024 21:00:14 +0000

Ingredients

1 cup quinoa, rinsed and cooked

1 lb chicken breast, grilled and sliced

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Execution

Cook the Quinoa: Rinse the quinoa under cold water and cook it according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.

Grill the Chicken: Season the chicken breast with salt, pepper, and dried oregano. Grill until fully cooked, then slice it into thin strips.

Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped fresh parsley.

Assemble the Bowl: In individual serving bowls, layer the cooked quinoa, grilled chicken slices, and the vegetable mixture.

Add Feta Cheese: Sprinkle crumbled feta cheese over each bowl, distributing it evenly.

Make the Dressing: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over each bowl.

Toss and Garnish: Gently toss the ingredients in each bowl to combine flavors. Garnish with additional fresh parsley and serve with lemon wedges on the side.

Serve and Enjoy: Serve immediately, and enjoy the burst of Mediterranean flavors in every bite.

Additional tips

Customize the bowl by adding grilled vegetables or your favorite Mediterranean ingredients.
For a vegetarian version, replace chicken with grilled tofu or chickpeas.
Make the dish ahead of time and refrigerate, allowing the flavors to meld for an even tastier experience.

Creamy Mushroom and Spinach Stuffed Chicken

admin — Fri, 05 Jan 2024 02:05:31 +0000

Ingredients

6 boneless, skinless chicken breasts

Salt and pepper to taste

1.5 tablespoons olive oil

3 cups mushrooms, finely chopped

3 cups fresh spinach, chopped

4 cloves garlic, minced

1.5 cups ricotta cheese

3/4 cup grated Parmesan cheese

1.5 teaspoons dried thyme

1.5 teaspoons dried rosemary

1.5 cups chicken broth

1.5 cups heavy cream

1.5 tablespoons all-purpose flour

Fresh parsley for garnish

Execution

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Chicken: Butterfly each chicken breast by slicing horizontally, creating a pocket for the stuffing. Season with salt and pepper both inside and out.

Make the Filling: In a large skillet, heat olive oil over medium heat. Sauté chopped mushrooms until they release their moisture. Add garlic and spinach, cooking until the spinach wilts. Remove from heat and let it cool slightly.

Prepare the Stuffing: In a bowl, mix the ricotta cheese, grated Parmesan, dried thyme, and dried rosemary. Add the sautéed mushroom and spinach mixture. Mix well.

Stuff the Chicken: Spoon the mushroom and spinach filling into the pocket of each chicken breast, pressing down gently. Secure with toothpicks if needed.

Sear the Chicken: In the same large skillet, sear the stuffed chicken breasts until golden brown on both sides. Remove and place them in a baking dish.

Prepare the Cream Sauce: In the skillet, whisk together chicken broth, heavy cream, and flour. Simmer until the sauce thickens, stirring constantly.

Bake in the Oven: Pour the cream sauce over the stuffed chicken in the baking dish. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through.

Additional tips

Choose a mix of mushroom varieties for a more complex flavor.
Feel free to add a handful of shredded mozzarella to the stuffing for extra creaminess.
Serve over pasta, rice, or mashed potatoes to soak up the delicious sauce.