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Rice & Bean Stuffed Pepper Cups

September 11, 2011 By Kate Leave a Comment

I love recipes that are easy to personalize and easy to switch up with different tastes whenever needed. Recipes like this are the basis for many of the recipes I’ve written on this site. Change a few elements here, add a few different spices there and you’ve got a new dish. That’s nothing new though, is it? I know there are tons of options for which this method works! I’d love for you to share your favorite!

With these Rice & Bean Stuffed Pepper Cups, the options are virtually endless, making them a great side dish with almost any meal. Here are some of the ideas I had for switching it up while I was making them tonight

  • Use red beans and chili spices for Chilli Rice Stuffed Pepper Cups
  • Use salsa and black beans for Mexican Rice & Bean Stuffed Pepper Cups
  • Use orzo, barley or quinoa in place of the rice
  • Add some extra veggies for more texture and flavor
  • Use red, yellow or orange peppers instead of green

Rice & Bean Stuffed Pepper Cups

  • 1 1/2 c. cooked rice
  • 1 15 oz. can garbanzo beans, rinsed and drained
  • 1 15 oz. can petite diced tomatoes, some liquid drained
  • 1/4 c. Parmesan cheese
  • 1 t. salt
  • 1 t. Italian seasoning
  • 1/2 t. garlic powder
  • 1/2 t. black pepper
  • 1/8 t. crushed red pepper flakes
  • 1 15 oz. can tomato sauce
  • 4 green peppers
  • 1 c. shredded Italian blend cheese

1. Combine rice, garbanzo beans, petite diced tomatoes, Parmesan cheese and spices in a bowl. Pour half of the tomato sauce into a 13×9 (or similar) casserole dish.

2. Cut green peppers in half lengthwise and scoop out seeds and membranes. Place bottom side down in the casserole dish.

3. Generously spoon the rice and bean mixture into the peppers.

4. Pour remaining tomato sauce on top of the peppers. Cover casserole dish with foil and bake at 350 degrees for 30 minutes.

5. Remove foil and sprinkle cheese on top of the peppers. Bake an additional 10 minutes, until cheese is melted.

These peppers are delicious as is, but definitely make it your own with any of the suggestions above, or anything else that sounds good to you!

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Harvest Pasta Skillet

September 5, 2011 By Kate 1 Comment

There has been a definite chill in the air the past few days, which has me so excited. Fall is my absolute favorite season. It means sweater weather, changing leaves, hot apple cider and lots of bowls of soup. What’s not to love?

We’re kind of in that holding pattern between summer and fall right now. Our menu plan for the week definitely reflects this weather. Starting with this pasta on Sunday night that takes advantage of some final summer bounty to hot dogs on the grill tonight to a big pot of soup tomorrow night; we’re covering all of the bases!

This Harvest Pasta Skillet is a rich and filling vegetarian meal. It’s packed full of delicious summer flavors and colors. The kids and I loved it exactly as it came out of the skillet although I did have to add some diced chicken to it for Eric. That’s definitely an option for you if your family isn’t too keen on eating meat free.

Harvest Pasta Skillet

  • 1/2 c. chopped walnuts
  • 1 T. olive oil
  • 2 zucchini, halved lengthwise and sliced
  • 3 ears corn, kernels cut off the cob (about 2 cups)
  • 1 c. ricotta cheese
  • 1/2 c. milk
  • 2 T. freshly squeezed lemon juice
  • 1/4 c. grated Parmesan cheese
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 c. finely chopped basil
  • 2 large tomatoes, seeded and diced
  • 1 lb. pasta, cooked and drained

1. Toast walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant; set aside. Add olive oil to skillet. Add zucchini and cook, stirring frequently, for 5 minutes, until tender. Add corn and cook an additional two minutes.

2. Reduce skillet heat to low and stir in ricotta, milk, lemon juice, Parmesan cheese and salt and pepper. Cook for about 5 minutes, until smooth. Stir in basil, tomatoes and toasted walnuts.

3. Toss sauce with cooked pasta and serve.

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Brown Butter Ravioli with Peas & Parmesan

May 6, 2011 By Kate 20 Comments

This is the second of 4 check-ins for the 1/3 Less Challenge. Leaving a comment on this post WILL enter you in the $50 Visa gift card giveaway.

I’m feeling like I’m really slacking in my progress on this 1/3 Less Challenge. I had such high hopes and so many categories I wanted to focus around. But I’ve only managed to really focus on just a few of those original categories. I guess too many changes at once just don’t work for me. However, I am definitely feeling the benefits where I have cut back by 1/3, so I guess that’s good. How’s it going for you?

Here’s another quick and easy dish that will get you out of the kitchen in 1/3 Less time. Frozen ravioli is one prepared, convenience food that makes a regular appearance in our house without much guilt on my part. It’s always my go-to option on monthly grocery shopping day. Usually I toss it with some homemade marinara sauce and frozen spinach. However, even for a once a month dish, that gets a little old sometimes. So I came up with this very simple idea instead. It turned out great and was a wonderful change of pace. Plus, dinner was done, start to finish, in about 15 minutes. Perfect!

Brown Butter Ravioli with Peas & Parmesan

  • 1 – 2 lbs. frozen cheese ravioli
  • 1/3 c. butter
  • 1/4 c. fresh parsley, finely chopped
  • 1 1/4 t. salt
  • 1 t. freshly ground black pepper
  • 1 1/2 c. frozen peas
  • Freshly grated Parmesan cheese

1. Cook ravioli according to package directions. Drain and set aside.

2. Meanwhile, melt butter in a skillet over low heat and cook, swirling pan frequently, for about 5 minutes, until golden brown in color. Stir in parsley, salt, pepper and peas. Cook an additional 2-3 minutes, until peas are completely warmed.

3. Toss the ravioli with the brown butter sauce and top with freshly grated Parmesan cheese.

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