Ingredients:
- 1 lb ground turkey
- 1 extra large onion, diced
- 1 head garlic, minced
- 1 red bell pepper, diced
- 2 jalapeno peppers, diced
- 6 hot Korean peppers, diced
- 2 large red Thai chili peppers, diced
- 2 large green Thai chili peppers, diced
- 2 8oz cans tomato sauce
- 2 cups water
- 1 can black beans
- 1 can kidney beans
- 1 bag frozen corn
- 1 tbsp olive oil
Directions:
- Heat oil in a large pot, add onions and saute until lightly browned.
- Add garlic and stir it until it blooms.
- Add all the peppers and saute until softened.
- Add turkey and cook until meat is done.
- Add tomato sauce, water, both beans, and corn and bring to a boil.
- Reduce to a simmer and cook for 2 hours or until reduced to the desired consistency.
Ingredients:
- 6 kale leaves, torn into bite-sized pieces
- 1/2 avocado, diced
- 6 grape tomatoes, diced
- 1/2 red bell pepper, diced
- 1 cup corn
- 2 green onions, chopped
- 1 tbsp cilantro, minced
- 1/2 lime, juiced
- olive oil
- salt
Directions:
- In a bowl, drizzle kale leaves with olive oil, sprinkle with salt, and massage until kale turns a brighter green.
- Add the rest of the ingredients and mix well.
Ingredients:
- 5 chicken thighs
- 2 medium onions, sliced
- 2 carrots, chopped
- 4 potatoes, diced
- 1 red bell pepper, sliced
- 2 cups snow peas, halved
- 4 oz shiitake mushrooms
- 1 tbsp olive oil
- 2 cups water
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp chipotle pepper
- 1/4 tsp celery seeds
Directions:
- Heat oil in a large pan, brown all sides of chicken thighs, and set aside.
- In the same pan, saute onions until brown.
- Return chicken to pan, add potatoes, carrots, bell pepper, snow peas, mushrooms, seasonings and water, and bring to a boil.
- Reduce heat, cover, and simmer for an hour and a half.
- Remove cover, raise the heat, and reduce until the desired consistency is reached.
Ingredients:
- provolone cheese
- 1 egg
- 1 lb ground beef
- 1 onion, finely diced
- 1 green bell pepper, finely chopped
- 8 oz mushrooms, finely chopped
- 1 tsp olive oil
- salt
- pepper
Directions:
- Heat olive oil in a pan and saute the diced vegetables seasoned with salt and pepper.
- Once vegetables are cooled, mix together with egg and beef.
- Portion out into muffin forms/pan and bake in a pre-heated oven at 350°F for 30 minutes.
- Top each mini meat loaf with provolone cheese, return to oven, and bake until cheese is melted.
Ingredients:
- 1 lb beef, cut into strips
- 1 onion, diced
- 4 garlic cloves, minced
- 1 large bell pepper, cut into strips
- 1 carrot, shredded,
- 1/2 cup red wine
- 3/4 cup water
- 1 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp cayenne pepper
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
Directions:
- Heat oil in a large pan, brown beef, remove from pan.
- Use the same pan to saute onion until tender.
- Add garlic and let bloom.
- Add bell pepper and carrot and cook until pepper starts to get tender.
- Add water, wine, seasonings and browned beef and bring to a boil.
- Lower to a simmer and cook for a half an hour.
- Serve over rice.
Ingredients:
- 4 large bell peppers, cored
- 4 medium onions, chopped
- 4 large carrots, grated
- 2 tbsp vegeta seasoning powder
- 1 cup rice
- 1 tomato, pureed
- 8oz sour cream
- olive oil
- salt
Directions:
- Coat the bottom of a large pan in olive oil and brown onions.
- Add carrots to onions and cook until tender.
- Let mixture cool off.
- Season [to taste] with vegeta and mix in rice.
- Loosely fill each pepper with approximately 1/4 of the mix.
- Arrange filled peppers in a tight fitting pot.
- Fill pot with with water to within an inch of the top of the peppers and add salt to water.
- Bring to a boil and cook for 30-45 minutes or until rice is cooked.
- Top each pepper with pureed tomato and cook for an additional 5 minutes.
- To serve, top each pepper with a dollop of sour cream
