“Meatless Monday” Recipe of the Week – Barley-Stuffed Peppers

October 30, 2017 at 5:34 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Barley-Stuffed Peppers. The recipe is from the CooksRecipes website. The Cooks site has a huge selection of recipes that will please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html


Barley-Stuffed Peppers
These stuffed peppers use barley filling instead of Mom’s old-fashioned hamburger stuffing—and they’re just as comforting.

Recipe Ingredients:

1 cup reduced-sodium vegetable broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chile peppers (optional)

Cooking Directions:

1 – In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
2 – Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
3 – In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
4 – Bake stuffed peppers, covered, in a 350°F (175°C) oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chile peppers.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 195, total fat: 5g, saturated fat: 2g, cholesterol: 62mg, sodium: 364mg, carbohydrate: 28g, fiber: 5g, protein: 12g, vitamin C: 213%, calcium: 17%, iron: 8%.

“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.


Low-Cholesterol Recipes

February 24, 2017 at 6:06 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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From the Diabetic Living Online website its Low-Cholesterol Recipes. Diabetic Friendly recipes that are also Low-Cholesterol Recipes. Recipes included; Roasted Veggie Pitas, Chili Bean-Stuffed Peppers, and Provencal Vegetable Stew. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/



Low-Cholesterol RecipesDiabetic living logo

Keep your heart healthy and your hunger satisfied with these tasty low-cholesterol diabetic recipes. All of our delicious recipes have less than 20 mg of cholesterol per serving, so start cooking!



Roasted Veggie Pitas

Smoked provolone cheese tops these flavorful veggie pitas, which are filled with mushrooms, squash, peppers, and onions……

Chili Bean-Stuffed Peppers

Add cheese, chili beans, and rice to sweet peppers for a flavorful (and healthful) low-cholesterol vegetarian dinner…..

Provencal Vegetable Stew

Adding a splash of vinegar just before serving boosts the flavor of this hearty, low-cholesterol white bean and vegetable stew…..



* Click the link below to get all the Low-Cholesterol Recipes

Kitchen Hint of the Day!

February 14, 2016 at 5:53 AM | Posted in Kitchen Hints | 2 Comments
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One from my Mom…….


Use greased muffin tins as molds when baking stuffed peppers.

Stuffed Peppers & More Stuffed Vegetable Recipes

March 12, 2015 at 5:15 AM | Posted in Eating Well | Leave a comment
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Healty and Delicious recipes, it’s Stuffed Peppers & More Stuffed Vegetable Recipes. All from the EatingWell website. http://www.eatingwell.com/

Stuffed Peppers & More Stuffed Vegetable RecipesEatingWell2

Healthy recipes for stuffed vegetables, including stuffed peppers, stuffed mushrooms and stuffed squash recipes.
Stuffed vegetables are an easy way to make a produce-packed dinner in which vegetables take center stage. In our healthy stuffed vegetable recipes, fillings made with fresh herbs, sharp cheeses, hearty whole-grains and lean protein add robust flavor to the healthy vegetables. From stuffed peppers to stuffed eggplant to stuffed squash, these stuffed vegetable recipes make a delicious, flavor-packed dinner.



Paprika-Spiced Stuffed Peppers
Plenty of paprika lends a lightly pungent flavor and vibrant red color to the creamy sauce and the pork, beef and rice filling in this Hungarian-inspired stuffed peppers recipe……

Pork & Shrimp Stuffed Eggplant
The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry……



* Click the link below to get all the Stuffed Peppers & More Stuffed Vegetable Recipes


Turkey-Stuffed Peppers

January 14, 2014 at 10:18 AM | Posted in ground turkey, Jennie-O Turkey Products, rice | Leave a comment
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Turkey-Stuffed Peppers
Old fashioned stuffed bell peppers with a healthy twist, made with Ground Turkey and Brown Rice!

1 pound Jennie – O Extra Lean Ground Turkey Breast
4 medium green, red or yellow Bell Peppers
1/4 cup chopped onion
1/4 cup uncooked Brown Rice
3 tablespoons Hunt’s Ketchup
1/2 teaspoon Sea Salt
1/2 teaspoon dried oregano
1/4 teaspoon Ground Black Pepper
1 (14 1/2-ounce) can Hunt’s Italian-style Stewed Tomatoes, undrained
1 tablespoon Hunt’s Ketchup
1 tablespoon Worcestershire Sauce
1/2 teaspoon Dried Oregano
1. Preheat oven to 350°F (175°C). Cut tops off bell peppers; remove seeds.
2. Combine ground turkey, onion, brown rice, 3 tablespoons ketchup, sea salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil.
4. Bake for 1 1/2 hours to medium (160°F | 70°C) doneness, until turkey is not pink in center and juices show no pink color.


Makes 4 servings.

Baked Turkey Stuffed Jalapeno Peppers w/ Baked Shrimp

July 11, 2012 at 6:11 PM | Posted in baking, cheese, ground turkey, shrimp, vegetables | 2 Comments
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Today’s Menu: Baked Turkey Stuffed Jalapeno Peppers w/ Baked Shrimp

I had been wanting to make a dinner using Stuffed Jalapeno Pepper‘s for a while now so when I was at Jungle Jim’s grocery shopping I found some beautiful Jalapeno’s to use. I scanned the internet for a recipe and I ended up combining a couple of them to come up with this one. I used Ground Turkey, fresh grated Smoked Goda Cheese, and Turkey Bacon. A stuffed Jalapeno Pepper with Turkey and Cheese, and Bacon! I’ve left the recipe and directions at the end of the post. Along with Stuffed Jalapenos I had Baked Shrimp. I used Gorton’s Homestyle Shrimp, 5 to a serving.

The Stuffed Jalapenos turned out incredible! The Stuffing was delicious, spicy with a hint of heat. Just a reminder to over stuff these Peppers with the Stuffing and Cheese. After baking the Peppers were fork tender and the Cheese was browned and bubbly. You can substitute your favorite Cheese for the recipe and your favorite spices for the Ground Turkey. I had a side of Seafood Cocktail Sauce for dipping the Shrimp which turned out to be a great sauce also to dip the Peppers in. Hope you enjoy these Pepper’s as much as I did! For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.




6 whole Jalapeno Peppers, sliced in half lengthwise or slice off the top one-third (lengthwise), seeded and stemmed
1 1/2 cups of Extra Lean Ground Turkey
tbsp Extra Virgin Olive Oil
Sea Salt and Ground White Pepper, to taste
1/4 tsp Cocoa Chili Blend
1/4 tsp Roasted Ground Cumin
1 tsp Cilantro Leaves
1 tsp Old El Paso Taco Seasoning
1/4 cup Philadelphia Low Fat Cream Cheese
1 cup of fresh shredded Smoked Dutch Gouda Cheese
1/2 cup Sargento Mozzarella & Smoked Provolone Artisan Blend Shredded Cheese
4 slices of crumbled Turkey Bacon or 2 Tbsp Oscar Mayer Turkey Bacon Bits

1 – Preheat the oven to 375°.

2 – Brown Ground Turkey in a medium to large skillet. Season with all spices except Taco Seasoning. After 4 minutes add Taco Seasoning and Philly Cream Cheese. Stir until well mixed and Turkey is browned and no longer pink. Remove from heat and set aside.

3 – You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).

4 – Combine shredded Gouda and Sargento Shredded Cheese in a bowl and mix by hand.

5 – Pack the Turkey filling into the peppers and pack the top of each pepper with cheese, over stuff each pepper with both the Turkey Stuffing and Cheese. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.

Allow to cool for 5 minutes before serving.

Yield: Makes 6 – 12 servings (depending on how you’ve cut the jalapeños).
*When working with jalapeños, it helps to wear disposable gloves. If you don’t have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers.

* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.

*Cut Jalapeno in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside. Optional.

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