Category Archives: Vegetables

Cucumber Salad with Chickpeas and Peppers

Here’s a quick and easy dish, inspired by my moms cucumber salad. This was a summer staple in my house growing up. It was such a simple salad—cucumbers very thinly sliced, combined with a bit of red onion, white vinegar … Continue reading

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Mushroom, Leek and Herb Risotto

I’ve been feeling under the weather lately. I left work early on Friday to sleep all night and empty an entire box of tissues while popping decongestants like candy—not a fun way to spend the weekend. I’m feeling much better … Continue reading

Posted in Dinner, Leeks, Mushrooms, Rice | Tagged , , , | 2 Comments

Shrimp Fra Diavolo

Oh seafood, it’s one of my favorites. One of the reasons I love it so is because it’s usually super fast to cook, and can be pretty effortless to prepare. I stock bags of frozen shrimp in my fridge for … Continue reading

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Cheesy Potato and Sausage Breakfast Casserole

It seems that everyone really enjoyed my last post. The amount of interest and pinning of my Blueberry Velvet cake has been overwhelming and exciting! I think it’s safe to say that we all love our dessert. Now let’s move … Continue reading

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Garlic Hasselback Potatoes

Well, it’s been a long week. I’m excited for the long weekend!!! Why has it been such a busy week? Well my day job is busy as usual, and cooking for the husband and the 2 cats (well I don’t … Continue reading

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Chicken Stuffed with Ham, Broccoli, and Mozzarella

I saw a recipe on foodgawker that seemed yummy, and it didn’t require a lot of pots and pans (that means easy cleanup for me since I don’t have a dishwasher!). It was a stuffed chicken recipe. I decided to … Continue reading

Posted in Broccoli, Cheese, Chicken, Dinner, Ham, Pork | Tagged , , , , | 7 Comments

Turkey Stuffed Peppers

I’m so excited for this post! Why?? Not only is this recipe super healthy and super yummy, but it was shot with my lighting set-up. Hopefully you enjoy this recipe as well as the photos!

This recipe was made with the leftover cabbage I had from St. Patty’s Day. I know that was weeks ago! No, my cabbage didn’t stay good for 3 weeks, it just took me this long to get the recipe up. Busy bee I am. Well either way…this is sort of a combination of stuffed cabbage (which I love) and stuffed peppers. I used the cabbage inside the peppers which is a great way to get some extra veggies in. I usually add some shredded cheese to my stuffed peppers, but I omitted it here (and I didn’t miss it actually!). The tab of butter on top is the only “bad” ingredient here, but such a small amount that you shouldn’t feel bad about eating it. This is a veggie-packed, low-fat, yummy, and really easy meal. This recipe makes enough filling for 6 peppers, but I only had 5, and one was red. Not sure why I bought 4 yellow peppers and 1 red. Oh well. The red one was mine (hehe). Serve this with a side salad and you’re eatin’ healthy (while being satisfied).  Go splurge on some dessert after :)

Turkey Stuffed Peppers
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 6
  • 1.3 pounds extra lean ground turkey breast
  • About 2 cups green cabbage, sliced into 2 inch thin strips
  • 1 small white onion, diced finely
  • 3 garlic cloves minced
  • 1-15 ounce can of tomato sauce
  • 1 cup low-sodium chicken broth
  • @1 1/2 cups cooked brown rice
  • 6 small/medium bell peppers, tops removed (trim a bit off the bottoms to level if necessary)
  • extra-virgin olive oil
  • 6 tablespoons of whole-wheat breadcrumbs
  • 1–1 1/2 tablespoons of unsalted butter
  1. Preheat the oven to 400 degrees.
  2. Coat the bottom of a skillet with extra-virgin olive oil. On medium-high heat, add the ground turkey and cook until it’s no longer pink, breaking it up and moving around the pan. Once fully cooked, remove from the pan and set aside.
  3. Add a touch more oil to the pan, and saute the cabbage, onion, and garlic. Cook until softened.
  4. Add the turkey back to the pan.
  5. Add the tomato sauce and chicken broth. Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
  6. Once thickened, stir in the cooked brown rice.
  7. Place the peppers into a baking dish. Fill each pepper with the chicken mixture. Don’t be afraid to stuff it above the top! As long as it stays in. If you have a little mixture left over, no worries. You nibble while you wait!
  8. Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
  9. Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
  10. Finishing cooking in the oven about 15–20 minutes or until the desired doneness is reached. I don’t like my peppers too cooked. I like them to still have a little crispness to them.

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Ropa Vieja

There’s nothing more comforting in the winter months than a big bowl of stew with rice. Expecting some guests for dinner, stew is a great choice. A one-pot meal that can stay on the stove until everyone is ready to … Continue reading

Posted in Beef, Dinner, Peppers, Stew, Tomatoes | Tagged , , | 2 Comments

Potato and Mushroom Croquettes with a Cheesy Center

This dish is vegetarian friendly! Not only can you make these from fresh ingredients, you can use any leftovers in the fridge to make these fried finger foods. I’ve eaten my fair share of rice balls throughout the years. I … Continue reading

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Spicy Coconut Shrimp Stew

This is a take on a Brazilian Moqueca. It’s a stew made with tomatoes and coconut milk, as well as traditional dende or palm oil. It has some type of seafood as well—usually fish, shrimp or even crab. I had … Continue reading

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