Stuffed Bell Pepper Casserole

  • 20 ounces ground turkey breast
  • 1 yellow onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large bell peppers, chopped (1 each red, yellow and green)
  • 28-ounce can crushed tomatoes
  • 1/2 cup long-grain brown rice
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 8 ounces shredded sharp cheddar cheese

Heat oven to 350 degrees.

In large skillet over medium heat, add turkey, onions, salt and pepper. Break up turkey and cook until browned.

Add turkey mixture to 9-by-13-inch baking dish. Add bell peppers, crushed tomatoes, brown rice, oregano and garlic powder. Mix until combined. Cover with aluminum foil. Bake 80 to 90 minutes until rice is tender.

Remove foil, add shredded cheese and bake 5 minutes until cheese is melted.

recipe courtesy

Asparagus, Bacon and Egg Salad

  • 6 bacon slices
  • 1 pound fresh asparagus, ends trimmed
  • 1/3 cup olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 hard-boiled eggs, peeled and quartered
  • 2/3 cup cherry tomatoes, halved
  • 1/4 cup scallion, sliced

In skillet, cook bacon until crisp. Remove from pan. Set aside.

Cut asparagus into 4 pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.

While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside. Chop bacon.

Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and scallion. Pour dressing over top.

recipe courtesy of Cheese Curd in Paradise on behalf of the Michigan Asparagus Advisory Board 

Citrus, Mango and Pineapple Salsa

  • 1 1/4 cup fresh pineapple, diced
  • 1 1/4 cup fresh mango, diced
  • 2 tomatoes, chopped
  • 1/2 red onion, diced
  • 1 jalapeno, finely chopped
  • 1 tablespoon coriander
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
  • Tortilla chips, for serving

In large bowl, combine pineapple, mango, tomato, onion, jalapeno, coriander, lime juice, lemon juice, salt and pepper, to taste. With rubber spatula, mix all ingredients together. 

Taste and season with additional salt and pepper, if desired.

Serve with tortilla chips.

recipe adapted from

Weeknight Pasta with Veggies

  • 16 ounces linguine or penne pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup onion, thinly sliced
  • 1 cup carrots, thinly sliced
  • 1 cup sweet bell pepper, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, peeled and minced
  • 1 cup reserved pasta water
  • 1 teaspoon lemon zest, finely grated 
  • 1/2 cup smoked provolone cheese, shredded 
  • 1/4 cup fresh parsley, chopped (optional)
  • Parmesan cheese (optional)

Bring 6 quarts water to rolling boil and prepare pasta according to package directions for al dente texture, reserving 1 cup pasta water.

In large skillet over medium heat, melt butter. Stir in onions, carrots and sweet bell peppers. Saute vegetables about 5 minutes, or until they brighten in color and begin to soften. Add tomatoes, salt, pepper and garlic. Cook and stir 1 minute to allow tomatoes to release juices.

Pour reserved pasta water into skillet, stirring well. Bring sauce to boil. Reduce heat to medium-low and simmer 3 minutes. Taste sauce and adjust seasonings, as desired. 

Transfer drained pasta to skillet along with lemon zest and smoked provolone cheese, tossing well to coat. Serve immediately with fresh parsley and Parmesan cheese, if desired.

recipe courtesy of Comfortably Domestic on behalf of Milk Means More

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