I'll serve the fork-tender flank steak and bell pepper medley over steamed white rice, avocado, and my favorite herb, cilantro. Ready to make your own one-pot Latin meal? Then keep reading.
The veggies and sausages are roasted while the bread gets toasty and the cheese melts. The ingredient list calls for bottled balsamic dressing, but if you have the time and skills, why not whisk your own quick vinaigrette?
Serve with mixed greens and a cold beer. To make this mid-week pick-me-up, get the recipe after the break.
Also known as pimientos de Padrón, these small green chili peppers are native to Padrón, Spain. Most have a sweet mild taste, but some are hot and spicy. The only way to determine the heat of the pepper is to eat it. Padróns are in season between June and September. Traditionally they are fried in olive oil and seasoned with coarse salt.
In the warmer months, take advantage of the grill and use it to infuse smoky flavor into vegetables. Grilled veggies are great in everything from salads to sandwiches to pasta, as is the case with this recipe.
Thick chunks of charred red onions and bell peppers are tossed with hearty rigatoni. Spinach provides a crispness and basil gives the pasta a summery, farm-fresh quality.
Don't be limited by the ingredient list; if onions and peppers aren't your thing, substitute other vegetables like mushrooms, asparagus, cherry tomatoes, or broccoli rabe. Check out the satisfying, meatless recipe when you read more
Looking for a low-key Sunday night meal? Look no further than tender, slow-cooked red bell peppers, stuffed with a Greek-inspired filling of fiber-rich cannellini beans, crumbled feta cheese, scallions, and herbed couscous.
Like many Mediterranean specialties, this meal is satisfyingly hearty, yet light and nutritious at the same time. For a low-carb or gluten-free version, consider swapping out the couscous for a grain like quinoa. To make this for your next meal, read more
If you're a fan of poblanos stuffed with rice or any stuffed peppers, you'll love this new twist on the classic: Roasted peppers are filled with spaghetti instead of rice. The pasta is tossed in olive oil with pine nuts, olives, raisins, and capers.
This Mediterranean-inspired meal can be on the table in under an hour. To make it tonight, read more