Confessions Of A Foodie: Today

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Tuesday, October 13, 2026

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cheesy Hamburger Skillet and Ranch Chicken Pot Pie. Enjoy!

CHEESEBURGER STUFFED PEPPERS

This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!

Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4

To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.

Ingredients

4 bell peppers, halved lengthwise, ribs and seeds removed

1 tablespoon neutral oil, divided

kosher salt, to taste

ground black pepper, to taste

1 cup finely chopped red onion, divided

1 cup ground beef

1 teaspoon smoked paprika

1/3 cup dill pickles, finely chopped, plus more for serving

5 tablespoons ketchup, divided, plus more for serving

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard, plus more for serving

1-1/2 cups cooked jasmine rice

3 cups shredded sharp cheddar cheese, divided

chopped tomatoes, for serving

Preparation

Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.

Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.

Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.

Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.

Serve with ketchup, mustard, chopped tomatoes and chopped pickles.

CREAMY CRUNCHY CHICKEN CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, "What's for dinner?"

Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.

Ingredients

3 cups cooked chicken breast (about 1 lb.), chopped

3/4 cup shredded reduced-fat cheddar or mozzarella cheese

1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup

1/4 cup low-fat milk

1 cup chopped red or yellow bell pepper

1/4 cup chopped celery

1/4 cup sliced green onions

1/4 teaspoon pepper

1/4 cup low-sodium crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.

In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.

In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.

Notes

Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!

CLASSIC MARINARA SAUCE

This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. For this recipe, Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"

Total Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound

This recipe was featured in Marinara Worth Mastering, and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible

1/4 cup extra-virgin olive oil

7 garlic cloves, peeled and slivered

Small dried whole chile, or pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Preparation

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

LOMO SALTADO (TOMATO BEEF STIR-FRY)

This is from Christian Reynoso in The New York Times cooking enewsletter. For this recipe, Chritian wrote, "Lomo saltado might be the most well-known and beloved example of Chifa cuisine, a hybrid of Peruvian and Chinese culinary traditions. It’s a quick stir-fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or French fries, all tossed in a chile-and-soy-based sauce. Rice is served alongside to help soak up the bountiful sauce. A fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (Serrano chile works here, too.) Lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the South American brandy called pisco. This recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out."

Prep Time: 15 minutes; Cook Time:25 minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024484-lomo-saltado-tomato-beef-stir-fry. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1-1/4 pounds skirt or flank steak or beef tenderloin, cut against grain into 1/2-by-2-inch slices

Salt and pepper

1 pound frozen French fries

4 tablespoons avocado, grapeseed or canola oil

1/2 medium red onion, cut into 1/2-inch wedges (about 1 cup)

1 red, yellow or orange bell pepper, cut into 1/2-inch slices

2 Roma tomatoes, cut into 1/2-inch wedges

3 large garlic cloves, finely chopped

1/4 cup soy sauce

1/4 cup fresh lime juice

2 tablespoons aji amarillo chile paste (see Tip) or 1 serrano chile, seeded and finely chopped

Cilantro leaves and tender stems, for serving

Warm jasmine rice, for serving

Preparation

Season steak with salt and pepper. (If you have time, spread steak out on a plate, uncovered, and refrigerate for at least 30 minutes and up to 4 hours.) Cook fries per package directions, season with salt and pepper and keep warm.

Heat a large skillet (preferably cast-iron) or wok over high, add 2 tablespoons oil and when it starts to smoke, sear the beef in three batches, until deeply caramelized, about 1 minute per side. Transfer seared steak to a large rimmed plate or sheet pan.

Add 1 tablespoon oil to the hot skillet; add onion and cook, undisturbed, until golden around the edges, about 1 minute, then stir and sauté until just cooked through but still a bit crisp, 1 to 2 minutes. Transfer to plate with steak. Add the remaining 1 tablespoon oil and cook the bell pepper the same way; transfer to the plate.

Turn heat down to low and add tomatoes, garlic, soy sauce, lime juice and chile paste. Cook, stirring occasionally, until the tomatoes have softened, about 2 minutes. Return the steak, onion and pepper to the skillet, toss gently to combine and turn off heat.

To serve, transfer the fries to a rimmed serving platter or individual plates. Top with the stir-fried beef and vegetables and spoon the sauce over. Top with cilantro and more black pepper, if desired. Serve with rice.

Tips

To make lomo saltado your own, bump up flavor to taste with grated ginger, cumin, pisco, worcestershire sauce or cumin seed.

Aji amarillo paste can be found in Latino markets or online; try using the remaining paste to marinate steak or chicken parts like in Peruvian Roasted Chicken, stir into a coconut curry for a kick of fruity heat, whisk with lemon juice and olive oil for a quick dressing or even stir a little into mayonnaise to make a tangy dip for fries.

RANCH CHICKEN POT PIE

This recipe is from Amanda Neal on the Food Network. For this recipe, Amanda wrote, "Deep-dish chicken pot pie is the ultimate comfort meal, and this version adds an easy, irresistible ingredient — ranch seasoning. The buttery, flakey crust has fresh herbs and a savory hit of ranch, as does the super-creamy filling. Tender chunks of chicken, classic pot-pie vegetables and a bit of rich sour cream make it a complete meal. Serve it warm in generous slices for an ultimate crowd-pleaser."

Active Time: 1 hour; Total Time: 2 hours 40 minutes; Yield: 6 servings; Level: Intermediate

To view this online, click here.

Ingredients

Dough:

2-1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

2 teaspoons ranch seasoning (see Cook’s Note)

2 teaspoons granulated sugar

1 teaspoon kosher salt

2 sticks (1 cup) cold unsalted butter, cut into small cubes

2 teaspoons apple cider vinegar

4 to 6 tablespoons ice water

Filling:

4 tablespoons unsalted butter

2 medium carrots, diced

2 stalks celery, diced

1 medium onion, diced

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour

1-2/3 cups low-sodium chicken broth

2-1/2 cups shredded rotisserie chicken, from one 2-pound chicken

1/2 cup frozen peas, thawed

1/2 cup sour cream

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1 tablespoon ranch seasoning (see Cook’s Note)

Egg Wash:

1 large egg

Directions

Special equipment: a 9 1/2-inch deep-dish pie plate

For the dough: Combine the flour, dill, parsley, ranch seasoning, sugar and salt in a food processor and pulse a few times to evenly combine. Add the butter and pulse until the butter is in pea-size pieces, 7 or 8 times Add the vinegar and a few tablespoons of ice water at a time and pulse just until the dough starts to come together into a ball. Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the filling: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in the flour, stirring until the vegetables are evenly coated. Slowly stir in the chicken broth. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the chicken, peas, sour cream, dill, parsley, Ranch seasoning and 1/2 teaspoon of salt until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Set aside to cool slightly, about 30 minutes.

\When ready to bake, preheat the oven to 375 degrees F. On a lightly floured surface, roll out one piece of pie dough into a 12-inch round about 1/8 inch thick. Ease it into the bottom and up the sides of a 9 1/2-inch deep-dish pie plate. Add the filling. Roll out the other pie dough disk into another 12-inch round, then place it over the filling. (Make sure the filling is cool; if it’s hot, steam will make the crust gummy.) Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough.

Beat the egg and 1 teaspoon water in a small bowl, then brush the crust all over with the egg wash. Place the pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 65 to 75 minutes. Let cool for 20 minutes before serving.

Cook’s Note

When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Ranch seasoning typically comes either in 1-ounce (2-tablespoon) packets or in larger jars. You’ll need a little less than 1 ounce for this recipe.

CHEESY HAMBURGER SKILLET

This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.

"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."

Makes 4 to 6 servings

To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

2 teaspoons seasoned salt, like Lawry’s

1-1/2 cups beef broth

8 ounces dried pasta shells

1 (14.5-ounce) can crushed tomatoes, not drained

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1/2 cup heavy cream or half-and-half

Directions

Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.

Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.

Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.

Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Simple Substitutions

Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:

Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.

Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.

Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.

Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.

Friday, October 9, 2026

Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Detroit-Style Pizza and Healthy Grilled Pizza Burgers. Enjoy!

RED BEANS AND RICE

This recipe is from Pableaux Johnson and adapted by Kim Severson in The New York Times cooking enewsletter. For this recipe, Kim wrote, "Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana andouille, but smoked sausage will do."

Total Time: 2-1/2 hours, plus at least 4 hours' soaking; Yield: About 12 cups

This was featured in "Fluffy. Tasty. Tricky." It can be viewed online at https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice.

Also, you should check out Melissa Clark's guide, "How to Cook Beans," as well as Tejal Rao's guide, "How to Make Rice.".

One last thing: if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.

Ingredients

1-1/2 pound dried red beans (preferably New Orleans Camelia brand)

1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)

4 tablespoons olive oil

6 garlic cloves, minced

2 medium onions, finely diced

1 large rib celery, finely diced

1 medium green bell pepper, chopped

1-1/2 teaspoons black pepper

1/8 teaspoon cayenne pepper

2 teaspoons salt

3 bay leaves

2 teaspoons dried basil

3/4 teaspoon rubbed sage

1 cup chopped fresh parsley

1 bunch fresh green onions, chopped

Cooked white long-grain rice, for serving

Preparation

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)

In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.

Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.

Cook until beans are softened, about 1-1/2 to 2 hours. Taste and adjust seasonings.

Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

DETROIT-STYLE PIZZA

This is from Naz Deravian in The New York Times cooking enewsletter. For this wonderful recipe, Naz wrote, "With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb."

Prep Time: 10 minutes; Cook Time: 45 minutes, plus 3 hours 45 minutes' resting; Total Time: 4 hours 40 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, great guides, and more. Seriously, sign up!

Ingredients

2-1/2 cups bread flour, plus more for dusting

1 tablespoon kosher salt (such as Diamond Crystal)

1-1/2 teaspoons instant yeast

Extra-virgin olive oil, for greasing

4 ounces packaged thinly sliced pepperoni

12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes

1-1/2 cups pizza sauce, or a 12-ounce jar

Preparation

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)

Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.

Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.

Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.

Tips

Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.

Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)

EGG POTATO SALAD

This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!

Ingredients

5 pounds potatoes (I use regular white potatoes)

6 – 8 eggs

1 – 2 onions, diced

3 – 4 cups mayo (if you usually use a vegetarian version, go for it)

1/2 cup mustard

Directions

Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.

While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.

Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.

PIZZA POT PIES

This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate

Read more here.

Ingredients

Tomato Sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh minced rosemary leaves

2 ounces diced pancetta

1 (28-ounce) can crushed tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pizza Pot Pies:

3 cups Tomato Sauce

2 cups diced roasted chicken

2 cups broccoli cut into small, bite-sized pieces

1-1/2 cups diced mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-1/2 pounds pizza dough

1/3 cup olive oil

6 tablespoons grated Parmesan

Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

HEALTHY GRILLED PIZZA BURGERS

This comes from David Zinczenko at TODAY. He wrote, "Topping turkey burgers with traditional pizza toppings adds loads of flavor without packing on too many calories and carbs."

Serves 4

To view this online, go to https://www.today.com/recipes/healthy-grilled-pizza-burgers-recipe-t147408.

Ingredients

1 1/4 pounds lean ground turkey

1/4 cup finely chopped onion

1/4 cup finely chopped red sweet pepper

1 teaspoon dried oregano

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon extra virgin olive oil

4 slices uncured pepperoni

4 thin slices mozzarella cheese

4 sprouted whole grain buns or whole grain buns, split and toasted

1/2 cup lightly packed fresh basil leaves

3 1/2 cups jarred pizza sauce, warmed

Preparation

In a medium bowl, combine turkey, onion, sweet pepper, oregano, fennel seeds, garlic powder, salt and crushed red pepper. Shape into four 3/4-inch thick patties. Brush tops and bottoms with olive oil.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink and the internal temperature reaches 165 degrees, turning once halfway through grilling. (For a gas grill, preheat grill to medium. Place patties on grill rack over heat. Cover and grill as above.)

Top each patty with a pepperoni slice and then a cheese slice for the last 1-2 minutes of grilling.

To assemble, place grilled patties on bun bottoms. Top with basil, pizza sauce and bun tops.

SAVORY BEAN SPINACH SOUP

This is from Eating Well, and begins, "Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal."

Prep Time: 15 minutes; Additional Time: 5 hours; Total Time: 5 hours 15 minutes; Yield: 6 servings

To view this online, go to https://www.eatingwell.com/recipe/259615/savory-bean-spinach-soup/.

Ingredients

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can white or Great Northern beans, rinsed and drained

1/2 cup converted white rice

1/2 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

8 cups coarsely chopped fresh spinach or kale leaves

Finely shredded Parmesan cheese

Directions

In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

Stir spinach into soup. Serve with Parmesan cheese.

Monday, September 14, 2026

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Old-Fashioned Meatloaf and Tomato Soup Cake. (Have I got your attention yet?) Enjoy!

SLOW COOKER CHILI

This comes from Sarah Digregorio in The New York Times cooking e-newsletter. Sarah wrote, “A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.”

Yield: 6 to 8 servings; Time: 4 hours, 30 minutes.

Check out the Times guide (by Sam Sifton) titled “How to Make Chili”. Very helpful, very informative.

To view the recipe online, go to https://cooking.nytimes.com/recipes/1019903-slow-cooker-chili.

Ingredients

2 tablespoons olive oil

1 large yellow or red onion, finely chopped

Kosher salt

2 pounds ground beef, 80 percent lean, 20 percent fat

8 garlic cloves, finely chopped

1 (6-ounce) can tomato paste

1 tablespoon sweet paprika

2 teaspoons chipotle powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons mustard powder

2 teaspoons hot smoked paprika

1/2 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 ounces (1-1/2 cups) pilsner beer, such as Modelo Especial

1 (14-ounce) can diced or crushed tomatoes in juice

1/4 cup cider vinegar

2 tablespoons maple syrup or dark brown sugar

2 tablespoons soy sauce

2 teaspoons beef stock bouillon paste, such as Better Than Bouillon

1 1/2 teaspoons unsweetened cocoa powder

2 (14-ounce) cans kidney beans, drained and rinsed

2 (14-ounce) cans pinto beans, drained and rinsed

1 tablespoon Worcestershire sauce

Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

SIMPLE VEGETARIAN SPINACH LASAGNA

This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“

Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)

To view this online, click here.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

CORN MUFFINS

Recipe Yield: Servings: 12

View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins

Ingredients

1/2 cup corn meal

1 cup flour

1 tablespoon baking powder

3/4 cup skim milk

1 tablespoon butter or margarine, melted

1 egg

Directions

Mix dry ingredients together.

Add lightly beaten egg, milk and butter.

Mix just until moist.

Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.

Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g

BOMBOLONI

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.

“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”

Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.

To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.

Ingredients

3 cups bread or all-purpose flour

2 1/4 teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup granulated sugar, plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup whole milk

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla extract

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Directions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.

OLD-FASHIONED MEATLOAF

This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8

To view this online click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Directions

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

TOMATO SOUP CAKE

This came from Carroll Pellegrinelli on The Spruce Eats. She wrote, “Tomato Soup Cake you say? Yuk. That’s what I thought about this cake. It’s not like that at all. First of all, you can’t even taste or smell any tomatoes. Secondly, if you enjoy spice cakes, you’ll enjoy this one too. The cream cheese frosting makes it taste even better.”

Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 24 pieces (24 servings)

To view this online, click here.

Ingredients

For the Cake:

2 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

1 1/3 cups sugar

1 teaspoon cinnamon*

1/2 teaspoon cloves*

1 1/2 teaspoon allspice*

1 10 ounce can tomato soup

1/2 cup butter (melted or vegetable oil)

2 eggs

1/2 cup milk (or water)

For the Frosting:

1 pound cream cheese (room temperature)

1/2 cup/4 ounces butter (room temperature)

1/4 cup milk

1 tablespoon vanilla

4 cups powdered sugar (sifted)

Directions

Gather the ingredients.

Preheat the oven to 350 F. (325 degrees F. for a dark or glass pan). Grease an 13 x 9 baking pan. Mix flour, baking powder, baking soda, sugar, cinnamon, ground cloves, and ground all spice in a large bowl with a wire whisk. Set the bowl aside. In a medium bowl, combine the tomato soup, melted butter, eggs and milk. Mix completely. Add the soup mixture to the flour mixture and mix until completely combined. Carefully, pour the cake batter into the prepared baking pan. Bake the cake for at least 40 minutes or until it is tested done. Cool the cake in the pan on a wire rack.

Once the cake is completely cool, make the frosting. Beat the cream cheese until it’s fluffy. Add the butter until the mixture is even fluffier. Slowly add the milk. Be sure to mix each time the milk is added. Add the vanilla and continue to mix the frosting. Slowly add the powdered sugar. Continue to add the sugar until all of it is used. If the frosting seems too dry, add a tablespoon of milk at a time. Frost the cake with the cream cheese frosting. If you don’t want that much frosting, the excess can be frozen for a later use.

*Feel free to substitute nutmeg for one of the spices you don't happen to have.

Friday, August 28, 2026

Friday Recipes

Friday, July 17, 2026

Friday Recipes

Wednesday, July 1, 2026

Stuffed Peppers

Years ago, I worked at a local call center. Some days, we were totally slammed, having only seconds between one call ending and the next one coming in. Other days, the calls lasted maybe two or three minutes a piece, with a 15-minute lull between calls.

It was during these slow days when many of us would talk with the co-workers around us. A frequent topic was food, as in "What are you fixing for dinner?"

One co-worker loved stuffed peppers, which reminded me that I hadn't had them in ages, even though I love them.

To that end, here are six stuffed pepper recipes to help you through the day, including Cheeseburger Stuffed Peppers and Colorful Turkey Stuffed Peppers. Enjoy!

SLOW-COOKER STUFFED PEPPERS

This recipe is from Betty Crocker, and begins, "There’s a whole lot to love about stuffed peppers. They’re hearty, made with inexpensive ingredients and they taste great—even to veggie skeptics. And now, they’re slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours."

Prep Time: 20 minutes; Total Time: 5 hours 15 minutes; Servings: 6

To view this online, click here.

Ingredients

6 large bell peppers

1 lb ground beef (at least 80% lean)

1 cup finely chopped onions

1 teaspoon salt

1 teaspoon black pepper

6 cloves garlic, finely chopped

1-1/2 cups cooked white rice

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded cheddar cheese (8 oz)

Instructions

Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.

In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.

Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.

Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted.

Use slotted spoon to lift peppers from slow cooker.

COLORFUL TURKEY STUFFED PEPPERS

Yield: 4 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321

View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml

Source: Jennie-O

Ingredients

2 bell peppers, preferably a mix of yellow, green or red

1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh basil or 1 teaspoon dried basil leaves

1/4 teaspoon salt, if desired

1/4 teaspoon freshly ground black pepper

1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked white or brown rice

3/4 cup shredded low-fat Cheddar cheese, divided

paprika, if desired

fresh parsley, if desired

Directions

Heat oven to 375F.

Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.

Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

Remove meat mixture from heat and stir in 1/2 cup cheese.

Mound heaping 1/2 cup of mixture into each pepper half.

Bake 20 minutes or until filling is hot and peppers are tender.

Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g

CHEESEBURGER STUFFED PEPPERS

This is from Anna Painter at the Today Show. Cheeseburgers? Stuffed peppers? What's not to love!

Prep Time: 15 minutes; Cook Time: 55 minutes; Servings: 4

To view this online, go to https://www.today.com/recipes/cheeseburger-stuffed-peppers-t288924.

Ingredients

4 bell peppers, halved lengthwise, ribs and seeds removed

1 tablespoon neutral oil, divided

kosher salt, to taste

ground black pepper, to taste

1 cup finely chopped red onion, divided

1 cup ground beef

1 teaspoon smoked paprika

1/3 cup dill pickles, finely chopped, plus more for serving

5 tablespoons ketchup, divided, plus more for serving

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard, plus more for serving

1-1/2 cups cooked jasmine rice

3 cups shredded sharp cheddar cheese, divided

chopped tomatoes, for serving

Preparation

Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.

Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.

Add the rice and 2-1/2 cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.

Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.

Serve with ketchup, mustard, chopped tomatoes and chopped pickles.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

MEDITERRANEAN QUINOA STUFFED PEPPERS

This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.

"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."

Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)

To view this online, click here. To check out Kaleigh's website, go to Lively Table.

Ingredients

2 large red bell peppers

1 cup cooked quinoa

1 cup low sodium cooked chickpeas

1 cup cherry tomatoes, quartered

2 tablespoons pine nuts

2 tablespoons sliced black olives

1 clove garlic

1 teaspoon red wine vinegar

1 teaspoon dried oregano

Chopped parsley, for serving (optional)

Preparation

Heat oven to 350F.

Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.

In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.

Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).

Ingredient Variations and Substitutions

You may use cooked brown rice or other grain, such as farro, in place of the quinoa.

Include any vegetables that you have in your refrigerator that need to be used.

Cooking and Serving Tips

Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.

Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.

MEDITERRANEAN STUFFED PEPPERS

This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”

Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.

Ingredients

4 large red or yellow bell peppers (about 1/2 lb each)

1 lb lean (at least 93%) ground turkey

1 tablespoon finely chopped garlic

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)

3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)

1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)

3/4 cup reduced-fat shredded mozzarella cheese (3 oz)

1 package (4 oz) feta cheese crumbles (3/4 cup)

2 cups chopped plum (Roma) tomatoes (4 medium)

3 cup chopped fresh basil leaves

Directions

Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.

Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.

In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.

Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.

Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.

In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

Confessions Of A Foodie