Sweet Peppers stuffed with Black beans and Corn with Chimichurri

When you get whole bag of sweet colorful peppers, you just don't want to keep it in the fridge and snack on it, have to make a good use of it and that what I did. I simply filled it with black beans, corn, granules, celery and made spicy chimichurri sauce and enjoyed it . Other time made it with spinach , carrot and onion and have it with pesto. So same peppers , used it two ways.

Ingredients : 

10 Sweet colorful peppers

1 cup black beans cooked

1/2 cup thawed corn

1 carrot grated

1 stick celery , cut in small chunks

1 onion chopped finely 

1 cup vegan beef granules

3 cloves of garlic finely chopped

1 cup of cheddar cheese

1 cup chimichurri sauce

1 tbsp. oil

as per taste, paprika powder, taco seasoning, garlic powder , salt

Method : 

In a pan, add oil , add garlic, when its cooked for 30 seconds, add all the vegetables and cook for 1 minute, 

Then add the spices and salt 

Cook till the carrot is cooked. 

Adjust the seasoning and keep it aside.

Cut the peppers in half and clean the veins and any seeds in it. 

Take the baking dish and fill the stuffing in peppers and spread the cheese on top and line up the peppers in the dish. 

Once all done, bake it in airfryer for 10 minutes at 400 F.

Keep an eye or adjust the temp. since all fryers are different. You can bake it in regular oven too.

Once its done, spread chimichurri on dish and put the peppers on top and enjoy as it is or with jalapenos on it. 

Italian stuffed peppers with Pesto

No cook Zucchini Noodles with Bruschetta

If you like amazing food but without the stress of cooking then this is the recipe for you. Just do the zucchini noodles, and make bruschetta and diner / lunch is done. Its healthy and gluten free and less work but with amazing flavors. I didn't had fresh basil but if you have it add it in bruschetta and you will love it. 

Ingredients for Bruschetta

2 Medium ripe tomatoes diced

1/4  onion diced

3 tbsp. red wine vinegar

1/4 cup olive oil

salt and lots of fresh black pepper

3 Zucchini

Method : 

Use a spiral cutter and make zucchini noodles. Add salt and leave it in colander to drain excess water

Mix the bruschetta ingredients together and let them marinate  for at least 15 minutes. 

After 15 minutes, drain excess water from zucchini by squishing it and put it in serving dish. 

Top it with the fresh bruschetta and serve immediately. 

You can have it as it is or as a side to any pasta dish or as an appetizer.

Eggplant Parmigiana Stromboli

How about combining two favorite dishes in one? Love Eggplant parm and stromboli but don't like too much cheese in Stromboli so I made it with my leftover eggplant parm with little cheese and baked it and have it with warm marinara sauce on side and dinner is done. I always make more parm then needed and store it rest for the future use so you don't have to make again and again.

I have used store brought pizza dough but you can find my Pizza dough recipe here.

My Eggplant parm recipe here. One pound dough can serve 4 so if you need more or less you can adjust the quantity.

The only thing you need to do now its heat up the oven.

Ingredients : 

1 lb. pizza dough (ready-made or homemade)
16 slice of Eggplant Parm if you are making it for 4, one will have 4 slices
Few big chunks of fresh garlic
1 cup of Mozzarella cheese
1 cup Ricotta cheese -strained
1 Jar of Roasted Red Pepper Sliced


Method :

Heat up the oven at 400 F.

If you don't have leftover eggplant parm. prepare it and keep it aside.

Take the dough and make it a large rectangular shape.

Layer the roasted red pepper, eggplant, garlic, both cheese at the left-hand side of the dough, leaving about two inches of space of the side.

Some like to put marinara inside but I don't. If you want you can add 2 tbsp of marinara on top of the stuffing.

Grab the extra dough from the left-hand side and begin to fold and roll over the top of the ingredients until it goes overtop.

Begin to fold over the right-hand side of the dough, tucking as you go especially toward the ends of the stromboli.

The final creation looks much like a large stuffed burrito.

To get a nice brown and crisp crust, coat the outside in an egg wash.

Transfer it to a baking dish and put it in the oven and baked at least 20-25 minutes until its nice and golden brown.

Eggplant Parmesan

Somehow Eggplant is my favorite, I can have it any variety of eggplants in any cuisine. Either typical Gujju way like this , or some Tikka Masala style. Or Chinese style.    Or Italian Eggplant Rollatini.

Give me in any way and I am happy. Today's recipe is another most favorite for vegetarian is Eggplant Parmesan. you can use chicken if you are eating chicken. For this, I served it as dinner so did it the way Olive Garden serve it, on a side of Whole Wheat Spaghetti in just olive oil, salt, and black and red pepper flakes. But if you want, you can just make eggplant and have it too.

You can make a sandwich too. Recipe for the sandwich is here.

To make this you can peel the eggplant first. To make the crust, I have eggs and breadcrumbs but if you don't eat eggs, you can use buttermilk too.

Ingredients : 

2 Big Eggplants peeled and thinly round sliced
2 Eggs Beaten
4 cups Italian Seasoned bread crumbs
3 cups Shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
5 Cups Marinara Sauce
1/2 tsp. dried Basil

Method : 

Preheat oven to 350 F.

Dip eggplant slices in egg and then in bread crumbs.

Place in a single layer on a baking sheet.

Bake for 5 minutes on each side.

In a baking dish, spread sauce on the bottom.

Place one layer of eggplant slices, sprinkle with the mixture of Mozzarella and Parmesan Cheeses.



Pour sauce over it and repeat the layer again.

Bake for 20 minutes or until cheese is melted.

To serve you can have it as it is with garlic bread or to make a full meal, add a side of spaghetti, cooked in Just olive oil, Parmesan cheese, Red pepper flakes.

Eat Your Greens

 A2K - A Seasonal Veg Table
The Veg Hog.

Easy 5 Ingredients Cannoli

Cannoli and Tiramisu are my favorite desserts. I make tiramisu now and then but never tried cannoli to make it home. Now my son started to like cannoli and he was after me to make this so got the readymade shells. I was not in a mood to make it from scratch. I don't have the patience to fry those shells and then wait for it to cool down so I can stuff it. So I took the easy way out.

This is by far easy cannoli cream recipe. Just need a few ingredients and cream is ready. If you have leftover cream, you can use it to make it stuffed french toast also.

So let's get cooking.



Ingredients :

6 Cannoli shells
2 cups Ricotta
1 cup Whipped cream, you can either use whipped cream or powder sugar also
3/4 cup Mini chocolate chips, I didn't have mini so I used regular
1 Tsp. Vanilla extract

Method : 

Take your ricotta and put it in a big strainer and take any extra water out. Leave it for 30 minutes so all the water is out.

In a bowl, add ricotta, whipped cream, vanilla extract, chocolate chips and mix it.



Take your shells out from the box.



Put the stuffing in the plastic ziplock bag, cut it that much so the chips can get out.

Stuff it first from one side and then stuff on the other side.

Done with all and add extra chocolate chips on both sides.

If you have a fancy nozzle, use it so it will look nice.

Enjoy it right away. you can not store it for a long time since the shells are made from dough, it will become soft.