pepper

Vegan Stuffed Peppers

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Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium tomato, diced
  • 1-2 cloves garlic, minced
  • 2 tsp chili powder (optional)
  • 1 tsp cumin (optional)
  • 1 tsp paprika (optiona )
  • 1 cup dry rice (basmati or jasmine recommended)
  • 2 1/2 cups vegetable stock
  • 1 can black beans, drained and rinsed
  • 4 large bell peppers

Directions

  1. Pre heat the oven to 400 degrees and line a large baking sheet with parchment paper or foil
  2. Cut off the pepper tops and remove the seeds
  3. Roast for 10-15 min seasoned with salt and pepper
  4. In a large skillet, combine olive oil, diced onion, and diced tomato
  5. Cook 4-5 min over medium heat
  6. Add minced garlic, chili powder, cumin, and paprika to the skillet
  7. Stir in and cook for 1-2 min
  8. Stir in the dry rice
  9. Stir in the vegetable broth and increase skillet to high heat until boiling
  10. Stir in black beans
  11. Cover the skillet and simmer over low heat for 15 min
  12. Spoon the filling into the roasted peppers and add any additional toppings you want
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Mediterranean Chickpea Salad

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Ingredients

  • 2 (15oz) cans chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped kalamata olives
  • 1/2 cup crumbled feta
  • salt & pepper to taste
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh chopped parsley
  • 1/4 tsp red pepper flakes

Directions

  1. Wash your hands with warm water and soap for 20 seconds.
  2. Make the Salad: In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta.
  3. Season with salt and pepper.
  4. Make vinaigrette: In a jar with a lid, combine olive oil, vinegar, lemon juice, parsley, and pepper flakes. Close the jar, shake until mixed.
  5. Pour over salad just before serving.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Fiesta Rice Salad

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fiesta rice salad

Makes 4 servings.

Use your favorite vegetables - zucchini, summer squash, or corn! Use frozen or canned when fresh vegetables are not in season. Try a squeeze of lemon or lime juice in place of vinegar!

Ingredients

  • 1 cup brown rice, cooked
  • 1 carrot (shredded)
  • 1 cup broccoli, chopped fine
  • 1 small red onion, chopped fine
  • 1 cup tomato, chopped
  • 1 bell pepper, sweet, any color
  • 1 can (15 oz.) kidney beans, drained and rinsed
  • 2 Tbsp cilantro, chopped fine
  • 2 Tbsp red wine vinegar
  • 1 Tbsp vegetable oil
  • Salt & pepper to taste

Directions

  1. Wash hands with soap and water for 20 seconds.
  2. Wash and chop vegetables and mix with cooked rice.
  3. In a small bowl combine vinegar, oil, cilantro, salt and pepper and pour over the rice and vegetables.
  4. Add beans and toss well. Serve cold and enjoy!
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Spaghetti Squash Burrito Bowls

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Spaghetti Squash Burrito Bowls

Makes 4 servings.

Ingredients

  • 2 medium spaghetti squash
  • 2 Tbsp. olive/canola oil
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups frozen corn, thawed and drained
  • 3 cups frozen peppers/onions mix, thawed and drained
  • ½ cup salsa, low sodium
  • 1 tsp. cumin
  • ½ cup shredded cheese

Directions

  1. Wash hands with soap and warm water.
  2. Preheat oven to 375°F. P
  3. oke holes in skin and microwave squash for 5 min.
  4. Cut off spaghetti squash stems and cut in half lengthwise.
  5. Scoop out seeds and loose strands of flesh with a spoon.
  6. Brush the insides with oil and place cut sides down on baking sheet lined with foil.
  7. Bake for 45 min. or until flesh is easy to pierce with a fork.
  8. Use a fork to scrape the inner fleshy part of each squash half, creating your "noodles."
  9. Spoon ¼ of the beans, corn, peppers/onions, and salsa into each squash half.
  10. Sprinkle cumin on each and toss to combine.
  11. Top each half with shredded cheese and bake 10 min.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Pineapple Salsa

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Pineapple Salsa

Total time is 20 minutes.

Ingredients

  • 2 cups diced fresh pineapple
  • 2 medium tomatoes, seeded and chopped
  • 3/4 cup chopped sweet onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • Tortilla chips

Directions

  1. Wash hands with soap and warm water.
  2. In a large bowl, combine the first 10 ingredients.
  3. Cover and refrigerate until serving.
  4. Serve with tortilla chips.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Roasted Spicy Buffalo Chicken Drumsticks

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buffalo chicken drumsticks on a plate with celery and bluecheese

Makes about 10-15 drumsticks.

Poultry skin makes the drumsticks crispier and moister. To trim calories and fat, remove the skin before adding the seasonings.

Ingredients

  • Non-stick cooking spray
  • 3 ½ pounds chicken drumsticks*
  • 1 ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 tsp. chili powder
  • 1/4 to
  • 1/2 tsp. cayenne pepper, or to taste
  • 1/2 to 3/4 cup hot sauce

Directions

  1. Preheat oven to 375°F.
  2. Spray a baking sheet with non-stick cooking spray. Pat drumsticks dry with a paper towel; arrange them on the baking sheet in a single layer.
  3. In a small bowl, mix together the salt, garlic powder, chili powder, and cayenne pepper. Then, sprinkle the seasoning blend all over the drumsticks, being sure to coat and pat all sides well.
  4. Place the drumsticks in the oven and roast for 45 minutes, flipping them halfway through. Then, remove the drumsticks from the oven and brush the hot sauce over the tops and bottoms; then place back in the oven for 10 minutes more.
  5. If you like them extra-fiery, brush additional hot sauce on top right before serving.
  6. Enjoy with low-fat ranch dressing for dipping.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.