Stuffed Roasted Peppers Southwestern Style
8 large red, yellow, and/or orange sweet peppers
2 tablespoons of extra virgin olive oil
1 pound of skinless, boneless chicken breasts, cut into bite-size pieces (you can also use 1 pound of other meat, if you prefer)
1 cup of frozen whole kernel corn
1 cup of chopped onion (1 large)
4 cups of corn bread stuffing mix
2 cups of chicken broth
2 – 4 ounce cans of diced green chile peppers, undrained
2 – 10 ounce containers of refrigerated Alfredo pasta sauce
2 tablespoons of snipped fresh cilantro
If you are using a gas or charcoal grill, place whole sweet peppers on the rack directly over medium-high heat. Grill the peppers for 13 to 15 minutes or until they are charred and very tender. They should be turned occasionally. Wrap the peppers in aluminum foil and allow it to stand for about 15 minutes or until they have cooled enough for you to be able to handle them.
To make the stuffing, begin with a large skillet over medium heat. Add the olive oil followed by your choice of meat and the onion. Cook the meat until it is no longer pink and the onions are opaque. When the meat is cooked, add the stuffing mix and broth; cook the stuffing mixture until the broth has begun to absorb then remove it from the heat. Stir in half of the green chile peppers.
Once the peppers have cooled enough, loosen the skins. Peel the skins off in strips and discard them. Brush the peppers with oil. Cut them into halves and remove the seeds. Add the stuffing to the pepper halves so each one has the same amount. Return each of the pepper halves to the grill for about 5 minutes or until the stuffing is heated through.
The sauce is made by combining the Alfredo sauce and remaining green chile peppers in a small saucepan over medium heat. Spoon the heated sauce over the stuffed peppers. Garnish by sprinkling with fresh cilantro.
Mushroom Leek Omelets
2 teaspoons of coconut oil
2 teaspoons of butter
1 ½ cups of finely sliced leeks or green onions
4 tablespoons of water
12 mushrooms including stalks, finely sliced
16 cherry tomatoes, quartered
Freshly ground pepper, to taste
Dried oregano, to taste
1 cup of finely grated parmesan
Place half the coconut and butter in a large skillet over high heat. The handles should be able to withstand being placed under a broiler. After this has melted, add half the leeks. Cook the leeks for about 2 minutes on high stirring to keep from browning them.
In a medium sized bowl, add half the eggs and half the water. Whisk them together and reduce the heat under the skillet to low. Pour the eggs into the skillet and tip the pan from side to side to cover the bottom of the pan.
Using a spatula, move the eggs around the pan. They will begin to set. Shake the pan to ensure the eggs are in an even layer. Allow them to cook for about 2 minutes. Turn the broiler on.
Spread half of the tomatoes and half the mushrooms over one side of the pan. Season the eggs with oregano and fresh pepper.
Place the skillet under the broiler for about 1 minute. Take the skillet out of the oven and sprinkle the parmesan cheese over the top. Return the skillet to the broiler until the cheese has melted.
Remove the skillet and place it back on the burner until the omelet has browned on the underside. Release the omelet from the pan and slide it onto a serving plate. Repeat with the remaining ingredients.
Ginger Beef and Broccoli Salad Bowl
(Makes 8 servings)
24 ounces of beef sirloin steak, thinly sliced
1 1/3 cups of bottled ginger vinaigrette salad dressing
6 cups of broccoli florets
16 cups of mixed spring or baby salad greens
2 red sweet peppers
Trim the fat from the beef and then thinly slice across the grain and then into bite-sized strips. Set the beef aside. Set a large skillet or wok over medium-high heat. Pour 4 tablespoons of salad dressing into the skillet or wok. Add the broccoli to the heated oil and cook it for 3 minutes. Add the beef to the skillet. Cook the beef for 2 to 3 minutes. The beef will be slightly pink in the center. Remove the ingredients from the skillet.
Cut the stem ends off the peppers. Next, cut the peppers into bite-sized strips after the seeds have been removed. Add the salad greens, sweet pepper strips and beef and broccoli mixture to a large bowl. Toss the remaining salad dressing over the salad to coat the salad.