How to Make Stuffed Peppers || Cara Di Falco || Cara's Cucina
Check out how to make these delicious Southwest Style Stuffed Peppers! Bell peppers, stuffed with quinoa, corn, salsa and black beans make a delicious and easy dinner; AND perfect lunch leftovers the next day! Healthy meal planning at its best! Recipe here:
This PASTA SOUP Is So Creamy And Easy To Make!
Creamy, dreamy, comforting, and very delicious! If you love soups, you definitely have to give this creamy pasta soup a try. The recipe is vegan, gluten-free, and very easy to make. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here:
Ingredients:
For the soup:
1 large (225 g) carrot peeled and chopped
1-2 stalks (75 g) celery chopped
7 oz (200 g) broccoli florets
1/2 tbsp oil
1 medium onion diced
4 garlic cloves minced
5-6 cups (1200-1400 ml) vegetable broth
2 tsp onion powder
2 tsp Italian seasoning
1-2 tsp ground lovage (Maggi herb) (optional)
Salt and pepper to taste
7 oz dry (200 g) pasta (I used gluten-free)
Fresh herbs to garnish
Cashew-Cannellini Cream:
1 (15 oz) can white cannellini beans or any other white beans (drained and rinsed)
1/2 cup (75 g) cashews soaked
1 1/2 cups plant-based milk
1 tbsp lemon juice
1/4 tsp salt
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Italian vegetable Easter pie recipe - torta pasqualina
Today I would like to share with you a very Italian Easter recipe: the vegetable pie or Torta Pasqualina.
It's very rich, with a lot of eggs, a lot of green veggies (swiss chard or spinach), a lot of ricotta and a lot of puff pastry. I really like it as it always comes out very high and extremely inviting. I followed the traditional recipe that comes from a lovely Italian region called Liguria, overlooking the northern Mediterranean sea. The pie is vegetarian, but if you like you can add an extra source of proteins adding some ham (a nice big slice of ham cut in small cubes and added to the mix at the same time with the swiss chard)
The Italian Easter Pie is a very healthy and complete meal for your kids with a lot of proteins (eggs!!), vitamin C and calcium (swiss chard) and a good quantity of carbs (puff pastry) and can be enjoyed by the whole family!!
Enjoy it!
ciao ciao
If you would like to check the ingredients'list, please have a look at
buonapappa.net
See you next Thursday with another recipe!!!
ciao!
Green Goddess Breakfast Nachos???? | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Ingredients:
2 tbsp olive oil
1 large onion peeled and sliced
1 tsp chipotle chili powder
1/2 tsp salt
3 medium sized poblano peppers deseeded and sliced thin
2 garlic cloves minced or grated
1- 11 oz bag of tortillas trips
2 cups of salsa verde homemade (see recipe below) or store bought
8 oz part skim mozzarella shredded
6 eggs
1 serrano pepper sliced thin for garnish
1/4 cup cilantro leaves for garnish
-Preheat oven to 375F
-Add 2 tbsp of olive oil to an oven-proof skillet. Heat over medium-high.
-Add onions, chipotle chili powder & salt. Let cook for 2 minutes.
-Add garlic, peppers & continue to cook until peppers are tender.
-Remove the skillet from heat, then remove the onions and peppers from the pan.
-To the same skillet add 1/2 the bag of chips, then half the peppers/onion mix, then 1/2 the mozz followed by 1/2 the salsa verde. Repeat.
-Create small pockets for the eggs. Drop eggs into the pockets
-Place skillet in the oven. Cook until the egg whites are set, but yolk is still runny. This should take about 15-20 minutes.
Salsa Verde
10 tomatillos skin removed and rinsed well
1 onion peeled and roughly chopped
3 serrano peppers
2 cloves garlic skin on
1 bundle cilantro, washed, stems trimmed
1/4 cup olive oil
1/2 tsp salt
-Place the tomatillos, onion, peppers & garlic on a parchment lined baking sheet. Broil until charred on both sides.
-Remove from oven, let come to room temperature.
-Remove skin from garlic. Remove stems from the serrano peppers
-Add all charred veggies to a blender.
-Add cilantro, olive oil, salt to the same blender and blend well.
#shorts #breakfastideas #breakfastrecipe #brunch #easyrecipe
NO ONE can make better stuffed peppers than Bulgarians ???? #stuffedpeppers #shortscooking
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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In my culture, there’s nothing better than Bulgarian stuffed peppers. Stuffed peppers are a traditional dish that can be seen in every Bulgarian household and every restaurant around the country. Being Eastern European, I have had my share of stuffed peppers from many surrounding countries and nothing has compared to our stuffed pepper recipe! Not only is the meat and rice filling drool worthy, we make our peppers with the most incredible creamy white sauce. The white sauce is optional for many but absolutely mandatory for me. The white sauce which we dip with bread is what makes this traditional dish unique.
I was born and raised in Bulgaria so nothing brings me more pride and joy than when I share our culture with the world. Our beautiful little country doesn’t get put on the map as much so I want to make sure I bring awareness as much as possible. If you make stuffed peppers in your culture, please let me know what you do differently in the comments and don’t forget to leave a review on the blog if you love our recipe.
EQUIPMENT
8'' by 13'' baking dish or any making sure the peppers are snug
large pan
INGREDIENTS
The Peppers:
8 medium bell peppers, we used aloha (900 grams total)
2 tablespoons avocado oil or any you like
1 finely diced onion
1 peeled grated carrot
2 cloves minced garlic
1 teaspoon of each salt, paprika, and dry oregano
1 cup of rice (200 grams)
⅓ cup tomato sauce (80ml)
2 tabelspoons water
400 grams ground pork or any
The White Sauce:
2 egg yolks
1.5 cups plain yogurt (350 grams)
pinch of salt to taste
1 tablespoon all-purpose flour
½ cup of the liquid in the baking dish after the peppers have baked
Additional Ingredients:
pinch of salt on top of the peppers before baking
pinch of salt (to taste) on top of the ground meat after adding it in the pan to the rice
drizzle of olive oil on peppers before baking them
chopped parsley for garnish
✨Full recipe linked in my BIO + on my stories after the recipe is posted. You can also come to themodernnonna.com and type “STUFFED PEPPERS in the smart search bar and it pops right up! It takes 1 minute to find the recipe as I have made it very simple. Thank you for supporting me.
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
#TheModernNonna #RecipeShare #StuffedPeppersRecipe #Peppers #BulgarianRecipes
Mozzarella in Carrozza- Italian Antipasto
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Mozzarella in Carrozza
#shorts #thepastaqueen #pasta #antipasti
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